Book Description
Complete fish and game menus to bring out the unique flavors of pheasant, venison, and wild salmon, and advice on wines that will complement them.


From the Back Cover
Orvis represents the best in outdoor life - and what is the essence of living well in the outdoors if not eating well the good things of the earth? In The Orvis Cookbook, Romi Perkins offers her years of expertise with complete fish and game menus to bring out the unique flavors of such pleasures as pheasant, venison, and wild salmon, and advises on the wines that complement them.
Extraordinary dishes grace this wonderful cookbook, including Roasted Canada Goose with Butternut Squash and Chestnut Puree, Smoked Venison Haunch, Roast Quail on Grit Croustadines, Quail Hash on Buttered Wild Rice, Red Snapper with Sour Cream, Grilled Sharptail Grouse, and ¿The Best Salmon Recipe of Them All.¿ Romi Perkins also provides recipes for side dishes and desserts that perfectly balance each entrée, including Basil Fritatta, Spinach Roulade with Mushroom Sauce, Melon in Lemon-Ginger Marinade, and Calvados Apple Tart.
The Orvis Cookbook blends flavors as eternal as the hunt itself with the exciting cross-cultural influences of the new millennium. And the invaluable appendix by the author¿s husband, Leigh Perkins, shows how to clean, pluck, hang, cook, and freeze game. The Orvis Cookbook is for all fishing and hunting enthusiasts - and all lovers of fine food and choice wine.



About the Author
Romi Perkins is a great wing-shot and fly fisher-as well as a superb cook. She lives in Manchester, Vermont.

FROM THE PUBLISHER

Orvis represents the best in outdoor life-and what is the essence of living well in the outdoors if not eating well of Mother Nature's purest ingredients? In The Orvis Cookbook, Romi Perkins offers her years of expertise with complete fish and game menus to bring out the unique flavors of such pleasures as pheasant, venison, and wild salmon, and advises on the wines that complement them. Extraordinary dishes grace this wonderful cookbook, including Roasted Canada Goose with Butternut Squash and Chestnut Purée, Smoked Venison Haunch, Roast Quail on Grit Croustadines, Quail Hash on Buttered Wild Rice, Red Snapper with Sour Cream, Grilled Sharptail Grouse, and "The Best Salmon Recipe of Them All." Romi Perkins also provides recipes for side dishes and desserts that perfectly balance each entree, including Basil Fritatta, Spinach Roulade with Mushroom Sauce, Melon in Lemon-Ginger Marinade, and Calvados Apple Tart. The Orvis Cookbook blends flavors as eternal as the hunt itself with the exciting cross-cultural influences of the new millennium. And the invaluable appendix by the author's husband, Leigh Perkins, shows how to clean, pluck, hang, cook, and freeze game. The Orvis Cookbook is for all fishing and hunting enthusiasts-and all lovers of fine food and choice wine.

SYNOPSIS

Complete fish and game menus to bring out the unique flavors of pheasant, venison, and wild salmon, and advice on wines that will complement them.

FROM THE CRITICS

Field & Stream