The sportsman's outdoor experience doesn't end when the gun or the fishing gear has been put away. The challenge and reward of the quest are continued when the game is prepared into fabulous meals to be shared with friends and family.

In Game for All Seasons, veteran hunter, fisherman, and chef Harold Webster delights sportsmen and those who cook game with almost 300 seasonal recipes for venison, fish, fowl, and other delicacies from field and water. Fans of Webster's previous wild-game cookbooks and his popular newspaper column will recognize his trademark recipe clarity and his expert advice on handling, preparing, and serving game. Included with the recipes are memoirs that chronicle Webster's passion for hunting and fishing throughout his life.

Whether you hunt and fish year around, stick to one season or one type of game, or shop for ingredients at your local market, you will find traditional favorites and tempting recipes that take you from the gamebag and fishing creel to the table. You'll find fresh and saltwater favorites like Caribbean Fried Catfish, Striped Bass Italiano, Baked Creole Redfish, Fillet of Flounder au Gratin, Cream of Oyster Stew, Spinach Stuffed Flounder Fillets, Macadamia Crusted Trout, Deviled Lobster, and Shrimp and Broccoli Casserole.

The many venison recipes include Grilled Venison Loin with Blackberry Sauce, Apple and Venison Sausage Omelet, French Onion Venison Roast, and Blue Cheese Venison Steaks.

Webster's mouth-watering recipes will also guide you through creating Wild Hog Chili, Dove Breasts in Cream Sauce, Cajun Crockpot Wild Goose, Fried Duck Parmesan, Stewed Rabbit, and Wild Quail in Plum Sauce. To round out meals, Webster shares recipes for delicious side dishes and desserts such as Crawfish Cornbread, Potato Salad with Smoked Venison Sausage, Wild Rice Stuffing, Fresh Blackberry Sherbet, and Baked Banana Pudding.

In addition to the recipes, Webster tells fascinating stories about the capturing, cleaning and cooking of the game. Stories like May is for Bream, Crickets, and Children, Bow Season: Best Deer Hunt of the Year, Float Fishing for Small Mouth Bass, Come Gather at Our Table, Stalking the Wild Fall Turkey, The Specks are Running Wild, and Poochie was a Feist Dog make this book an entertaining read as well as an essential resource for creating memorable meals from any hunter’s bounty.

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Harold Webster has turned wild game into gourmet fare. -- J.L. Watson, Lawrence Journal-World, Kansas.

Mr. Webster is a master chef, not just a hunter who likes to cook. -- The Reel News

Harold Webster has defined the benchmark by which all game, fowl, and fish cookbooks will be measured. -- Chris Hodgdon, Hodgdon Powder Company

This is a fine cookbook and one that contains even finer recipes. However, this is more than just a first-rate game, fish, and fowl cookbook. It is the chronicle of a young boy and his journey through the phases of his life. If one were to say that this work is an autobiography about a romantic 20th Century hunter-gatherer, I would not disagree.

It is a story about the transit of time and the end of an era when the tempo of life was less hurried and when one had the comfort of place and the time to pause and to witness the moment... to ponder upon what is true in the heart.

When I reflect back on the previous sixty-three years of my life, I question where the years have gone. Did I misuse years in my youth that I could have applied to more lucrative endeavors? Some may answer yes. However, I will argue that what I have observed, what I have experienced, and what I lived through in my life money cannot buy, because I have the memories and they give me a deep sense of personal fulfillment and satisfaction that nourishes me as I look forward to my remaining years and a life that is about turning the things that I want to do; into things that I have done.

Harold Webster
Pinehaven
University of Southern Mississippi