Southern Cooking

Southern Cooking with Fish and Game

328 pages. 1999.

Softcover combbound

$14.95

ISBN 10: 0-87844-148-4

ISBN 13: 978-0-87844-148-8

This cookbook was previously published as two volumes: Southern Fish and Seafood Cookbook (0-87844--26-7,1975) and Southern Wildfowl and Wild Game Cookbook (0-87844-135-6,1976). Both books are included in their entirety.

Southern Cooking with Fish and Game contains hundreds of recipes, many formulated while the author grew up in a restaurant kitchen operated by his family.

The Southern Fish and Seafood section explains methods of cooking and discusses all of the species of fish featured in the recipes. Baking, frying, poaching, steaming and stewing of fish and shellfish are covered, along with sauces and dishes to accompany fish. There is also a "how to" section on selecting, cleaning and freezing fish which makes this cookbook a treasure for those who love to fish and those who love to prepare and enjoy the catch.

The Southern Wildfowl and Wild Game section explains both field preparation of the game and kitchen preparation of recipes that are "representative of many a good meal provided by the hunt," from quail and snipe to deer and raccoon.

The recipes do not require expensive ingredients and are easy to prepare.

Venison Roast:
1 5-lb. ready-to-cook roast
4 slices breakfast bacon, uncooked
1/2 t. salt mixed with 1 t black pepper
2 med. onions, chopped
2 ribs celery, chopped
2 beef bouillon cubes
3 cups water
Salt and pepper roast. Place bacon across top of roast. Place in baking pan, add onions, celery, bouillon cubes and water. Place in preheated 300-degree oven and cook until meat thermometer registers 180 degrees-about 2 hours. Baste every 15 minutes. Add more water if necessary. Serves 8-10.