PRESERVING NORTH AMERICAN WATERWAYS AND WETLANDS

When most hear of Ducks Unlimited, they think first and foremost - Duck Hunters. While they are not wrong, they are not exactly right either.  Ducks Unlimited is a non-profit organization composed of primarily duck hunters, but also individuals who believe in the preservation of our waterways and wetlands. The mission of Ducks Unlimited is nature preservation.

In 1982, FRP began a relationship with Ducks Unlimited to produce a series of cookbooks with the proceeds going to support the mission of DU.  The series was highly successful and over 100,000 copies of the books were marketed and sold.  FRP is delighted to once again be working with Ducks Unlimited, the world’s leader in wetlands and waterfowl conservation.  This organization is responsible for the conservation of over 12 million acres in North America alone.  The Hunter’s Table is the ultimate cookbook for outdoor enthusiasts.  It contains a range of wild game and fish cuisine that’s as adventurous and exciting as hunting itself.  In addition to all types of game and freshwater fish recipes, the book features artwork from award winning wildlife artists as well as sumptuous food photography.  The recipes were collected from culinary professionals, wild game enthusiasts, and many of the recipes were award winners from a cooking contest.

 

This beautiful, hard cover compilation of recipes from culinary professionals, serious amateur cooks and wild game enthusiasts was released in late May to an eager audience.

 

See the comments below from some of the delighted owners of The Hunters Table:

My new favorite book!

Austin H., Port St. Joe, FL

For those that love to dream big and eat well.  The art feeds the dreams and the recipes feed need to eat well. Well Done. Thank you.
David B. Lake Tahoe Nevada

Can't wait to go hunting this fall to try some of the exciting recipes, they look awesome.  Todd K., Oshkosh, WI

 

“The book is excellent. I like the recipes and don't think they will be too difficult to make…” 

Joseph Palmiotto [jpalmiotto13021@yahoo.com]

“I wanted to let you know that I was really impressed with your book.  Excellent book with remarkable artwork and a vast amount of wonderful recipes!"

Bo W., Orange Park, FL

“The Hunters Table Cookbook is wonderful - Given to my husband for Father's Day from our kids.  My husband does ALL the cooking so he really enjoyed and has already made a meal for us!!  Thank you from the hunting family of Charlene M. St. Paul, Missouri”

"I've been looking all over for a good duck recipe book. It wasn't until I found The Hunter's Table that I finally got one. It's well worth the money and has some amazing recipes... “

Matthew B., Oran, Mo 63771

 

“Having acquired several other 'game' cookbooks in the past and being disappointed, I was surprised with the quality of the layout and the way the art and additional info has been integrated in this book.  There is lots of intriguing waterfowl recipes and I'm excited to work through them.  I'm actually using one tonight!”
Brian Schwind, USDA Forest Service

 "This book contains everything for the duck hunter who loves wild table fare"

Scott H., Edmond, OK

 

“Awesome book with lots of great recipes.  The art work is amazing.  First class publication; truly worth the money!”  Many thanks. 

Jorge W., Houston, TX

“Impressive book, great recipes.  It has become a coffee table book looked at by all.”  Dale A., Davidsonville, Md.

The Hunter’s Table was the #1 seller at the recent Dallas Gift Market. It is a great value and  a classic example of a “community “ cookbook raising money for a worthy cause—in this case the community is not geographic but rather those with a common interest and passion.

No matter your location, there's a barbecue sauce to fit your tastebuds

At least twice (and possibly more) we will be barbecuing outside to celebrate the 4^th of July. On the 4^th itself, we are going to Spring Hill for our 2^nd annual Shane and Crystalin Lewis get together. Shane is the son of my best friend, Steve Lewis—last year they invited us out to eat and watch the fireworks. It was such a fun time they have decided to make it an annual party.

One thing I am going to do this weekend is try a new BBQ sauce. My good friend, Chuck Glover, who is a great cook, gave this recipe to me a few weeks ago. I think the 4^th is the right time to try it out. Interestingly, I bet if we scan through community cookbooks from different regions, we will find as many different BBQ sauce ideas as there are community cookbooks. If you don’t believe me, check out these 10 titles from across the USA:

1. The Hunter's Table from Ducks Unlimited:

Beer-based "Beerbecue Sauce"

2. Simply Simpatico from the Junior League of Albuquerque, NM:

Rich, rich "Buttery Barbecue Sauce"

3. The Cotton Country Collection from the Junior League of Monroe, LA:

Several from 4-ingredient Barbecue Steak Sauce requiring no cooking to “Superb” Barbecue Sauce, complex and simmered for ribs, chicken or lamb.

4. da cajun critter from Pamela D. Lyles:

a rich basting sauce with a Creole twist for Barbecue Beef Ribs

5. You're Invited Back from the Junior League of Raleigh, NC:

"Bourbon Street Pork Tenderloin" with a Bourbon-ginger barbecue sauce;

"Slow Cooker Barbecue Pork Tenderloin" with a cola-based sauce

"Apple Cider Vinegar Pulled Pork" with a Carolina vinegar-based sauce

"Southern barbecue is the closest thing we have in the U.S. to Europe's wines and cheese; drive a hundred miles and the barbecue changes."--John Shelton Reed

6. Pull Up a Chair from the Junior League of Columbus, GA:

a peachy-honey "Finishing Sauce”

an easy "Basic Barbecue Sauce"

"Molasses Barbecue Sauce" for ribs, chicken or beef

"Citrus Barbecue Sauce" with lime, lemon, grapefruit, mango, orange & passion fruit.

7. Fiesta Seafood Cookbook from Energy Services of Pensacola:

From “Jazz on the Grill” chapter, butter and olive oil combined with pineapple, jalapeno and honey a two-step basting sauce for fish fillets

8. First Impressions from the Junior League of Waterloo-Cedar Falls, Iowa:

"Plum basting sauce"

9. Five Forks from Kerr-Vance Academy in Henderson, NC:

Grills chicken with two sauces, "Golden Mustard Barbecue Sauce" and a very hot "Pig-n-Chicken Sauce."

10. California Mosaic from Junior League of Pasadena, CA:

Combines a dry rub, a basting (mop) sauce and an awesome barbecue sauce to make a perfect "Californian's Memphis Barbecue"

This year I am going to test Chuck’s recipe on chicken. I’ll get one or two (depending on how many people will be coming over) whole chickens cut up from Fresh Market. I cook the pieces directly over a hot fire and turn at least once before adding sauce. I will continue to baste every few minutes turning so as to char, but not burn. I actually like a bit of “char” on my chicken—not burnt, but crispy edges give chicken a little extra flavor.

For “fall off the bone” tender chicken, take the pieces off of the grill with about 5-7 minutes left to grill and wrap in aluminum foil to finish off. When done, take off the foil and serve—MMMMM!

Chuck Glover’s BBQ Sauce:

4 cups apple cider vinegar

1 cup ketchup

1/4 cup Worcestershire sauce

3 tablespoons (packed) golden brown sugar

2 tablespoons Dijon mustard

2 tablespoons salt

1 tablespoon dried crushed red pepper

2 teaspoons black pepper

Prepare first 8 ingredients in heavy large saucepan. Simmer over medium heat 5 minutes. Remove from heat, cover, and let stand for 2 hours.

What is your favorite barbecue sauce?