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#06-147 June 5, 2006

Give new wild game, seafood cookbook for Father’s Day

“Wild Fare & Wise Words” is a cookbook for every angler and hunter, and it makes the perfect Father’s Day gift for the outdoorsman in the family. Outdoor enthusiasts are always in the market for good recipes to turn their harvests into delicious dishes. In addition to Father’s Day June 18, it makes a great gift for any occasion.

The cookbook was inspired by a corps of volunteers dedicated to helping those who share the same passion for our wildlife and natural resources. With more than 200 recipes covering wild game and seafood available in most areas of the country, “Wild Fare & Wise Words” will delight any“Wild Fare & Wise Words” outdoorsman. Inventive and delicious preparations celebrate the flavor and versatility of wild game including seafood and shellfish, freshwater fish, venison, waterfowl, wild turkey, upland game birds and small game.

“Wild Fare & Wise Words” was created through a partnership of the South Carolina Outdoor Press Association Inc., The Harry R.E. Hampton Memorial Wildlife Fund Inc., the S.C. Department of Natural Resources (DNR) and South Carolina Wildlife Magazine. The partners on this project recognize the importance of strong alliances among conservation-minded organizations, and the constant challenges related to the funding of those organizations.

To order a copy of the cookbook by mail, send a check made payable to OJEFA for $19.95 plus $4.95 shipping and handling to OJEFA, PO Box 2601, Lexington, SC 29071. Proceeds go to support the goals and objectives of the Outdoor Journalist Education Foundation of America.

For more information about how to sell the cookbook as a fundraiser or for retail sales, call (803) 996-0911 or e-mail OutdoorCookbook@aol.com. Outdoor retailers may sell the cookbook through partnerships set up to donate a portion of the proceeds to help conservation-minded organizations.

“Wild Fare & Wise Words” is edited by award-winning writer Jim Casada, with recipes from cooks who have a rich heritage of preparing wild fare. Essays written by Casada and quotations from renowned outdoor writers help to make this a well-rounded experience to read as well as to cook from.

“We hope this will be the first of many cooperative projects to help support conservation-minded organizations,” said Gail Wright, project coordinator.

Sample recipe: Pearl’s Striped Bass

4 to 6 pounds striped bass fillets
6 slices cooked bacon
8 slices toast, or 2 cups bread crumbs
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon chopped parsley
Half cup chopped almonds
Half cup olive oil
1 cup chopped celery
1 cup chopped onion
Half cup chopped red bell pepper
Half cup chopped green bell pepper

Preheat the oven to 400 degrees. Lightly grease a 9x13-inch baking dish. Arrange the fish evenly in 1 layer in the dish.  Crumble the bacon and bread into a large bowl. Add the pepper, herbs and almonds and mix well. 

Heat the oil in a skillet and sauté the celery, onion and bell peppers until the onion is translucent. Add to the bread crumb mixture. Press the bread mixture over the fillets.  Bake, uncovered, for 15 minutes.  Reduce heat to 350 degrees and bake for 40 minutes longer, covering with foil if needed to prevent over browning. Makes 8 to 10 servings.

NOTE:  May substitute any firm, white-flesh saltwater fish.
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