Duck gumbo to barbecued coon: A Southern game cookbook

For many families, particularly in the South, hunting isn't just a way of life; it's a way of living. We take game to feed our families, and to share with close friends. And when preparing the game we have gathered, we want to be sure it tastes its best. We want to relish the rich flavors found only in meat that comes straight from nature's larder.   "Duck Gumbo to Barbecued Coon," by Keith and Theresa Sutton, was written with that in mind. Taylor Wilson of Mid-South Hunting & Fishing News says, "...the Suttons' book reminds us that wild foods are still very worthwhile and satisfying--in more ways than one."   This 160-page cookbook contains a wonderful blend of old and new--"old" in the sense that many of the recipes inside are derived from Southern favorites that have been around more than a hundred years; but "new," as well, because the Suttons also include never-before-seen specialities developed while cooking game for their own family table.  Each recipe has simple, step-by-step directions that will make you look like a gourmet chef, no matter what your experience. And you won't need exotic, hard-to-find ingredients to prepare these dishes. The only exotic thing here is the game itself--everything from deer, bear, turkey, rabbit, dove, quail, duck, goose and squirrel to beaver, raccoon, nutria, woodcock, wild hog, rail, coot, moorhen, gallinule, snipe, muskrat, crow and possum. If it has fur or feathers, and you can hunt it in the South, you'll find a way to cook it in "Duck Gumbo to Barbecued Coon."   The names of the recipes (235 in all) will make your mouth water: Venison Steak with Blackberry Brandy Sauce, Apricot-Pineapple Doves, Maple Pecan Mallard, Specklebelly Goose with Cranberry Cornbread Stuffing, Buttermilk Baked Bobwhites, Oven Fried Rabbit with Cream Gravy, Coon Hunter's Pilau, Snipe Flambé, Squirrel Jambalaya, Herbed Boar Roast with Bourbon Gravy, and many more.   Readers will also enjoy the hundreds of delectable quotes by noted cooks and cookbook writers, which are sprinkled throughout the book like a special seasoning