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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 | |