Looking for a recipe for stuffed Moose steak?  How about Corned Elk?  Its all in the book.  This new, 126-page book  came off the press at the end of March, 2003.  Its a collection of wild game recipes. There are recipes  for all types of game — ducks, fish, venison, raccoon, squirrel, woodchuck, including Fred Bear's favorite mountain sheep recipe, and much more.

   The front cover shows this picture, taken during the filming of one of the best Fred Bear movies ever done, "The Oldest Game."  It shows Charlie and Fred sitting in their Pennsylvania hunting camp after a good day of deer hunting.

   Charlie has also authored other books:  "Fred Bear, The Biography of an Outdoorsman," fishing books: "Squaretail" and "Pools of Memory," along with countless outdoors articles in national sporting magazines over the years.

   The book will come to you personally autographed by Charlie.

An introduction from the book reads:

   This collection of large and small wild game, upland birds, waterfowl and fish recipes is the work of nearly fifty years. Or, to be more precise, not so much work as a labor of love. The great majority were gathered from the wives of outdoor-oriented friends. Many of these are traditional, having been handed down through several generations. Others are from the files of outfitters and guides I have known, and a few are the results of my own explorations into the culinary arts.

   Even in the present era of scientifically produced victuals, there is no fare to match the savory offerings from nature's bounty. Game, fish and waterfowl, properly cared for and prepared, are some of the most pleasurable eating to be had, and best of all but unknown to many, is the ease with which great results can be produced once a few key factors are known.

   The general subject is a whole lot simpler than many would have you believe, and a great many of these recipes work as well for domestic beef and pork or grocery-purchased fish and fowl as for wild game. In turn, wild game can often be utilized in recipes for casseroles, pizzas, stews, etc. in place of the usually used domestic meats.

   I have tried to make this as comprehensive a reference on the subject as possible. To that end, this book contains complete instructions of field dressing and other care, both before and during cooking, plus information on such basics as the proper marinades, sauces, stuffing, stocks and side dishes.

   Happy Hunting, and Good Eating.

 — Charlie Kroll