SOUTHEASTERN WILDLIFE COOKBOOK

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SOUTHEASTERN WILDLIFE COOKBOOK

South Carolina Wildlife Magazine

6 x 9, 224 pages
Softcover, spiral bound

ISBN 10:0-87249-659-7

ISBN 13: 978-0-87249-659-0

$18.95

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.

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.

    Frog's Legs
                                 doz. pr. of frog's legs
                                 2 cups milk
                                 2 eggs
                                 onion, several slices
                                 bell pepper, several strips
                                 flour
Clean and split pairs of legs. Make a mixture of the milk, eggs, onions, bell pepper and pour over legs. Let soak in refrigerator for several hours. Dredge legs in flour, salt and pepper and fry in cooking oil.

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