LEADER 03833nam 2200481 450 001 9910135043703321 005 20210209223733.0 010 $a1-59698-145-8 035 $a(CKB)4330000000012142 035 $a(MiAaPQ)EBC5670387 035 $a(Au-PeEL)EBL5670387 035 $a(OCoLC)946626492 035 $a(EXLCZ)994330000000012142 100 $a20160716h20162002 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aKill it & grill it $ea guide to preparing and cooking wild game and fish /$fTed & Shemane Nugent 210 1$aWashington, District of Columbia :$cRegnery Publishing,$d2016. 210 4$dİ2002 215 $a1 online resource (225 pages) 300 $aIncludes index. 300 $a"Includes recipes for deer, elk, wild boar, rabbit, bear, wild turkey, duck, and more"--Cover. 311 $a1-62157-582-9 327 $aIntro -- Title Page -- Copyright -- Dedication -- Contents -- Introduction: Celebrate the Flesh -- Chapter 1: I Kill It, I Grill It -- Chapter 2: Celebrating Thriving Wildlife -- Chapter 3: Pure Sustenance-Butcher Your Own -- Biltong Jerky -- Chapter 4: Backstrap Fever -- Pan Roasted Venison Steak -- Oven Swiss Venison -- Venison Stroganoff -- Venison Marinade -- Venison in Cream Sauce -- Stuffed Venison -- Chapter 5: Sacred Venison -- Easy Venison Roast -- Stuffed Venison Roast -- Venison Honey Roast -- Venison Roast with Sour Cream Sauce -- Venison Roast with Spices -- Chapter 6: Dinner on the Hoof -- Stuffed, Rolled Venison Log -- Italian Venison Casserole -- Swedish Meatballs with Venison -- Jamaican Jerk Venison -- Chapter 7: Rock 'n' Roll Hogmando -- Wild Boar Chops -- Marinade for Wild Boar Chops -- Chapter 8: Texas Wild Boar BBQ -- Bar-B-Que Sauce for Javelina (Good for All Piggage) -- Chapter 9: Snowhogs -- Boar Roast -- Chapter 10: I Like My Pork Pissed Off -- Ted's Favorite Porkfeast -- Maple-Bourbon Wild Boar -- Chapter 11: The Big Kahuna -- Buffalo Loin with Morels -- Chapter 12: Killin' and Grillin' Large Game in America -- Big Game Meat Cakes -- Bar-B-Que Black Bear -- Chapter 13: I Like Mine Rare, But Not That Rare -- Sweet 'n' Sour Antelope -- Wild Sheep Shanks -- African Sheep Steaks -- Coca-Cola Stew -- Chapter 14: On the Sweeter Side . . . -- Mom's Blintzes -- Banana and Chocolate Crepes -- Chapter 15: Hasenpfeffer by Glock -- Rabbit Belle Chasse -- Sweet 'n' Sticky Rabbit -- Chapter 16: Limbrat E?touffe?e -- Squirrel Casserole -- Chapter 17: Bushytail Bushwhackin' -- Chapter 18: Duck, Duck, Goose -- Fresh Roasted Wood Duck -- Chapter 19: More Delicious Birding -- Quail Roast -- Quail in Tomato Sauce -- Pheasant and Rice -- Pheasant Hash -- Pheasant Chow Mein -- Apple Pheasant Casserole -- Wild Turkey with Morel Sauce. 327 $aWild Turkey Lettuce Wraps -- Chapter 20: Sexfried Fishslab -- The FiletMaster's Fresh Fish Fry -- Chapter 21: The Soul Sandwich -- Chapter 22: Hearty Hunting Soulfood -- Hunter's Stew -- Bubble Bean Piranha a? la Colorado Moose -- Curried Pheasant Stew -- Santa Fe Soup -- Pumpkin Goulash -- Appendix: Hunting and Conservation Groups -- Recipe Index. 330 $aTed Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo, and venison. The cookbook is filled with hunting anecdotes, detailed instructions on cleaning and dressing game, helpful hints, and nutritional information. 606 $aCooking (Game) 606 $aHunting 615 0$aCooking (Game) 615 0$aHunting. 676 $a641.6/91 700 $aNugent$b Ted$01376592 702 $aNugent$b Shemane 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910135043703321 996 $aKill it & grill it$93412527 997 $aUNINA