Wild Harvest Cooking Series

Upland Small Game & Waterfowl Care & Cooking — This instructional DVD runs nearly four hours and teaches you everything you need to know about preparing and cooking gamebirds and waterfowl. UPLAND GAMEBIRDS: Curried breast of pheasant • Braised pheasant • Roasted Bobwhite quail • Salad of quail with red cabbage • Salad of chukar partridge • Wild turkey roulades • Ruffed grouse with chicken livers • Roasted woodcock; WATERFOWL: Aging • When to pluck or skin waterfowl • Making wild goose confit • Braised duck with orange sauce • Tasty duck breast steak • How to properly roast goose breast • French style duck breast • Stir fried duck breast • Learn the chef's secret game spice recipes; and SMALL GAME: Cooking mouth-watering cottontail rabbits • Special squirrel cooking treats • Pheasant roast techniques • Quail with wild grapes • Grilled mallard ducks • Roast goose breast.

Fish & Seafood Care & Cooking — This instructional DVD runs 189 minutes and is full of useful methods and recipes for three types of fish and seafood. FRESHWATER FISH: Walleye in hazelnut crust • Grilled steelhead cooked streamside • Bass sauteed Tosca • Whitefish with horseradish meringue • Grilled catfish with red bean salsa • Pan fried crappies • Poached salmon • Whitefish paprika • Bass blackened Cajun style • Rainbow trout with mushrooms • How to keep fish fresh; SALTWATER FISH: How to tell if fish in a market are fresh • Preparing broiled flounder (Sole) • Salmon cutlets with gremolata • Pompano baked in parchment • Poach Atlantic bluefish • Grill red snapper with corn salsa • Sautéed flounder with capers • Swordfish steak martini • Poached striped bass • Stuffed halibut with shrimp • Grilled tuna with gazpacho sauce; and SEAFOOD: Secrets of a famous seafood distributor • Determining seafood freshness • Grilled soft shell crabs • When to boil or broil Maine lobsters • Stuff and cook founder with crab meat • Scallops sautéed with fresh herbs • Making polenta, a great side dish.

Wild Game Field Care & Cooking — Gold Medal Certified Master Chef Milos Cihelka teams up with award winning outdoor editor and TV producer Jerry Chiappetta to create an instructional DVD that runs 225 minutes and covers all aspects of the field care, aging, transporting, butchering and cooking of numerous big game species. The Big Game Butchering demonstration includes: • Field dressing big game • Skinning and preserving hides • Step-by-step guide to deer butchering • Freezer wrapping demonstrations • Camp recipes for liver, heart, and tenderloin. Recipes include: • Mouth-watering venison stew • Pot roasts with sour cream • Classic venison roasts • All about marinades • Sautéed steak with mushrooms • Suitable side dishes, and much more. In addition you will learn: • Smoking venison • Venison jerky • Venison salami • Making venison Polish sausage • Creating venison hot sticks.