About the Book:

This brand-new cookbook from well-known author Harold Webster (Jackson, MS) features 292 recipes for 30 separate varieties of game including: • Bass • Bream • Catfish • Clam • Cobia • Crab • Crawfish • Dorado • Dove • Duck • Flounder • Frog Legs • Geese • Mackerel • Oyster • Pompano • Quail • Rabbit • Raccoon • Sailfish • Shrimp • Snapper/Redfish • Spadefish • Squirrel • Tilapia • Trout • Turkey • Venison • Walleye • Wild Hog.

Webster is a respected hunter and chef. In his latest cookbook, he shares many of his personal favorite recipes like • Deep-Fried Louisiana-Style Thin-Sliced Catfish • Venison T-Bone with Lemon Mushroom Sauce • Spicy Striped Bass Creole • Goose and Oyster Gumbo • Squirrel Mulligan Stew • Turkey and Wild Rice Casserole • Corn and Venison Sausage Chowder • Fried Quail with Onion Gravy • Cold Shrimp and Cucumber Potato Salad • Lobster Alfredo • Puffed Oysters • Chicken Fried Venison Steak.

As readers have to come to expect, Webster presents his recipes in a pleasing, easy-to-use format that even a novice cook can follow with recipes interesting enough to hold the interest of the most experienced chef.

In addition to the recipes, Harold Webster tells fascinating stories about the capturing and the cleaning and the cooking of the game. Stories like Bow Season: Best Deer Hunt of the Year, Come Gather at Our Table, Stalking the Wild Fall Turkey, and Poochie was a Feist Dog make Game for All Seasons an entertaining read as well as an essential resource for creating memorable meals from any hunter’s bounty.