Dennis Rohde
Description
Now that you've bagged your limit and filled your freezer with venison, how do you keep from growing bored with your menu? This book is a gift to the
...
sportsman from a forty-year veteran of the restaurant kitchen. Many of the recipes -- Mexican Hare, Grilled Duckling with Tequila Butter, and Pheasant Santa Fe -- have a zesty Southwestern flair.
Read more