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Wild Dishes from DU Members

The Hunter's Table cookbookThe Hunter's Table is the first cookbook in more than 10 years to feature recipes from DU members. These are the best of the best, as the book's subtitle suggests—dozens of simple but imaginative recipes culled from more than 1,500 entries submitted for the DU Recipe Contest.

The recipes were judged by DU culinary council chefs Billy Joe Cross, Eileen Clarke, Lisa Freeman, and Scott Leysath, who contributed dozens of complementary dishes of their own to round out the selections. The book is divided into five sections covering recipes for ducks and geese; upland game birds such as pheasant, turkey, and quail; venison, elk, and other big game; salmon, trout, walleye, and various freshwater fish; plus an assortment of delicious sides and desserts. Among the main waterfowl dishes are the delightful Apples 'n' Teal, Duck Simpleton, and Expresso Goose, to name just a few. Featuring wildlife art from past DU international artists of the year as well as beautiful color pictures of the recipes, this book is as appealing to the eyes as it is to the taste buds. To order a copy, go to hunterstable.com or call 800-358-0560.

More great recipes, including those from DU Magazine, are available on DU's recipes homepage: www.ducks.org/recipes.

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