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Foreword | |
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Introduction | |
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Dove & Snipe Dove: Opening Day | |
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Plucking Doves | |
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Simple Grilled Doves | |
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Rice with Gizzards, Hearts, and Livers | |
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Braised Greens | |
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Stuffed Doves | |
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Bad-Day Dove Risotto | |
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Snipe: A Good Day on the Marsh | |
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Roasted Snipe | |
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Potatoes Anna | |
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Hot Fried Birds | |
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Creek Fishing Hunting Fish | |
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Whole Grilled Fish | |
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Making Mayonnaise | |
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Cleaning Catfish | |
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Smoked Catfish Terrine | |
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Frying Fish: Beer Batter, Mustard Batter, Cornmeal Dredge | |
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Coleslaw | |
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Surf Fishing Whiting on the Beach | |
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Whole Grilled Whiting with Carrot-Top Sauce | |
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The Half-Shell Technique | |
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Half-Shell Tacos | |
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Fish and Oyster Stew with Salted Wild Boar Belly | |
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Smoked Mullet Salad with Apples | |
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Arroz Abanda | |
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Fish Soup | |
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Flounder & Crab Flounder: The Bay at Night | |
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Filleting Flounder | |
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Baked Flounder with Parsnips and Carrots | |
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Saut�ed Flounder with Chard and Raisins | |
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Preparing Flounder for Stuffing | |
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Roasted Whole Flounder with Herbs and Potatoes | |
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Cooking with Fresh Herbs | |
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Crab: Simplicity Defined | |
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Picking Crabs | |
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Crab Posole | |
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Pasta with Crab, Basil, and Garlic | |
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Feral Hog The Hog Highway | |
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Field Dressing Large Game | |
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Butchering a Feral Hog | |
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Smothered Boar Chops | |
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Anise Brine | |
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Wild Boar Carnitas | |
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Jalape�o Salsa | |
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Cheater Ribs | |
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Wild Boar Petit Sal� | |
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Pickled Onions | |
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Roasted Whole Baby Hog | |
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Sausage & Charcuterie A Nice Fat Sow | |
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Morgan's Wild Boar Pancetta | |
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Venison Bresaola | |
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Dove Terrine | |
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Goose Liver P�t� | |
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Salted Wild Boar Belly | |
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Wild Boar Rillettes | |
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Making Sausage | |
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Venison Breakfast Sausage | |
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Wild Boar Chorizo | |
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Wild Boar and Dark Beer Sausage | |
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Venison Chaurice | |
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Smoked Goose Sausage | |
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Dry-Cured Sausage | |
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Deer & Turkey Targets of Opportunity | |
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The Gambrel Method | |
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Storing Large Game Before Processing | |
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Butchering a Deer | |
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Stuffed Venison Flank | |
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Venison Barbacoa | |
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Venison Tartare | |
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Venison Neck Osso Buco | |
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Venison Chili | |
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Making Stock | |
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Venison or Feral Hog Stock | |
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Game Bird Stock | |
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Venison Salpicon | |
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Grilled Venison Loin with Horseradish Cream | |
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Onion Soup with Venison Shanks | |
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Venison Moussaka | |
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Venison Burgers | |
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Saut�ed Venison Liver | |
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Grilled Venison Heart | |
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Butchering Turkeys | |
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Turkey Cutlets with Mushroom Gravy | |
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Turkey Potpie | |
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Tomato-Braised Turkey Legs | |
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Game Bird Polenta | |
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Duck & Goose Duck: The Well-Kept Secret | |
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Plucking Ducks | |
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Butchering a Duck or Goose | |
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Roasted Duck with Tangerines | |
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Red Wine Brine | |
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Onion and Sage Dressing | |
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Duck Yakitori | |
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Pickled Radish | |
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Teal in a Jar | |
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Duck and Oyster Gumbo | |
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Duck Tikka Masala | |
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Goose: Over the Decoys | |
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Confit | |
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Salade de Gesiers | |
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Goose Leg Confit with Potatoes Sarladaise | |
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Rabbit & Squirrel Rabbit: One is Enough | |
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Cleaning Rabbits and Squirrels | |
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Butchering Rabbits and Squirrels | |
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Fried Rabbit | |
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Rabbit in Pipian Sauce | |
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Pappardelle with Rabbit, Muscat, and Cream | |
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Squirrel: Three for Three | |
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Squirrel Cooked over a Campfire | |
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Squirrel with Herb Dumplings | |
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The Spring Run White Bass: Go to the Fish | |
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Filleting Panfish | |
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White Bass Roe in Brown Butter | |
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White Bass Escab�che | |
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White Bass Veracruzana | |
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Saut�ed Zucchini | |
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Crappie: The Night Bite | |
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Crappie Croquettes | |
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Gratin of Crappie and Potatoes | |
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Index | |
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Suggested Reading | |
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Acknowledgments | |