Taste of the Wild offers advice on ageing and freezing game and contains recipes for woodcock, pheasant, partridge, grouse, quail, dove, turkey, duck, goose, snipe, venison, boar, buffalo, bear, and rabbit. Taste of the Wild offers over 200 recipes and beautiful wilderness photography.

Taste of the Wild: A Compendium of Modern American Game Cookery by A. J. McClane 1991

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Taste of the Wild offers over 200 recipes and advice on ageing and freezing game for woodcock, pheasant, partridge, grouse, quail, dove, turkey, duck, goose, snipe, venison, boar, buffalo, bear, and rabbit. 

Recipes are intriguing as they are sophisticated such as Woodcock with Cognac, Terrine of Pheasant and Wild Duck with Cider Chutney, Roast Grouse with Cranberries, Stuffed Quail with Morels in Puff Pastry and Mallard Duck with Preserved Figs and complete with how to roast a wild boar. The book contains beautiful wilderness photography. 

Publishing Details
Hardcover: 416 pages
Dutton; 1st edition (December 1991)
ISBN-13: 978-0525933465
Dimensions: 22.4 x 2.4 x 27.8 cm
Weight: 1.5 kg
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