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Published: Dec 1 1989
Size: 6 x 9
Pages: 224
Illustrations: 3 b&w halftones, 10 b&w line drawings
PAPERBACK: 978-0-87249-659-0
HARDCOVER:
EBOOK: 978-1-64336-136-9

South Carolina
Cooking & Culinary History
paperback
ebook
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Southeastern Wildlife Cookbook

Preservation Society of Charleston and South Carolina Wildlife Magazine

Paperback

$18.99

Hardcover

$

Ebook

$18.99

Featuring more than 300 recipes that use wild game, fresh and saltwater foods, and some natural seasonings, this cookbook is for those who take the time to scout the woods and wetlands—bringing home quail or duck, deer, turkey, crabs, shrimp and fish. And it's also for those who don't have the means to hunt or fish or gather, but do have access to wild foods and want to serve them at their table.

Smoke it, sauté it, or stir-fry it—however you like to prepare wild foods—this is the most complete how-to bookbook available for this kind of eating. Included are a glossary and nutritional charts comparing wild and domestic meats, and the fat content of various fish. From smoker to campfire to crockpot to microwave, the Southeastern Wildlife Cookbook has the field covered.

Recipes for the Southeastern Wildlife Cookbook were selected from submissions made by readers, fans, and staff of the South Carolina Wildlife magazine and other great cooks of the region. Revisions and editing on this edition are by Linda Renshaw, managing editor of South Carolina Wildlife magazine.

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