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American Game Cooking: A Contemporary Guide To Preparing Farm-raised Game Birds And Meats
Includes recipes for wild boar, buffalo, duck, goose, partidge and grouse, pheasant, quail, rabbit and hare, squab, venison, alligator, escargot, rattlesnake, squirrel, and frog's legs
288 pages, Hardcover
First published October 1, 1991
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