Dressing and Cooking Wild Game

Dressing and Cooking Wild Game
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160
By:"Creative Publishing Editors"
"Cooking"
Published on 1999-09-01 by Creative Publishing International

The most common method of moist-heat roasting is braising, which includes pot \u003cbr\u003e\nroasting. Only prime roasts are candidates for dry-heat, high- temperature \u003cbr\u003e\ncooking. These include the top round, \u003cb\u003esirloin\u003c/b\u003e tip, backstrap, and rump roasts.

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This popular best-seller is a comprehensive guide to field-dressing and cooking great-tasting big game, small game, upland birds and waterfowl. The color photographs, step-by-step directions and variety of recipes make this a unique kitchen reference.

This Book was ranked 4 by Google Books for keyword sirloin.

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