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Kill It & Grill It

A Guide to Preparing and Cooking Wild Game and Fish

By: Ted Nugent, Shemane Nugent

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Hardcover | 1 April 2002

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Ted and Shemane Nugent share their 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.

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Non-Fiction Cooking, Food & Drink Recipes & Cookbooks Cooking with BBQs, Slow Cookers & other Gadgets or Specific Techniques Cookery By Ingredient Cooking With Meat & Game Cooking With Fish & Seafood

Introduction : celebrate the flesh
I kill it, I grill it	p. 1
Celebrating thriving wildlife	p. 9
Pure sustenance - butcher your own	p. 15
Backstrap fever	p. 23
Sacred venison	p. 37
Dinner on the hoof	p. 49
Rock 'n' roll hogmando	p. 61
Texas wild boar BBQ	p. 71
Snowhogs	p. 79
I like my pork pissed off	p. 89
The big kahuna	p. 95
Killin' and grillin' large game in America	p. 101
I like mine rare, but not that rare	p. 109
On the sweeter side...	p. 119
Hasenpfeffer by Glock	p. 127
Limbrat Etouffee	p. 135
Bushytail bushwhackin'	p. 141
Duck, duck, goose	p. 147
More delicious birding	p. 155
Sexfried fishslab	p. 167
The soul sandwich	p. 173
Hearty hunting soulfood	p. 179
Table of Contents provided by Blackwell. All Rights Reserved.

Kill It & Grill It

A Guide to Preparing and Cooking Wild Game and Fish

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