Camouflage Cuisine - Wild Game & Seafood Cookery of the South


compiled by Dorcas Brown, Kathy G. McCraine and Terry Moore, Wimmer Books, first printing, 1984. Slick covers with tan-orange-brown camouflage pattern, dark brown comb binding with title, 112 pages plus index.

Includes recipes for all cuts for venison (steak, loin, backstrap, ground), squirrel, rabbit, wild turkey, quail, dove, possum, duck, raccoon, plus game fish and seafood like bream, flounder and trout. Also recipes for blackberry, muscadine and elderberry wines. The names of the contributors are mentioned below their recipes. All come from Mississippi, Louisiana and Texas. I assume the unsigned recipes are from the co-authors. Condition: VG+.

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