Cooking Wild-Style with Susan Kane: The Finest Recipes for Fish, Fowl and Game

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

Elk in the perogies, moose in the fajitas, venison in the manicotti, and
woodcock in the pizza is just the beginning in this collection of ways
to cook wild game, fish, and birds. There’s grouse loaf, beggar’s
duck, sweet pickled beaver, barbecued bear, venison stew, stir-fry fish
tidbits, turkey salad—over 100 recipes plus directions for marinating
and freezing the wild harvest.

The introductory essay addresses the differences between game and
domesticated meat (the former is leaner and much lower in calories) as
well as between wild and farmed game. Each recipe is illustrated with a
semiprofessional color photo; unfortunately, several of these are so
muddy they make the dish look rather unappealing.

The recipes run the gamut from dishes for mundane family dinners to
party-time specials. The complete instructions and excellent
presentation of the ingredients and method, with both imperial and
metric measurements, makes the work an ideal reference for the cook who
is faced with the challenge of turning wild meat into meals.