Wild Feasts presents a cornucopia of tantalizing fish and game preparations, from sharptail grouse pate appetizers and pheasant marsala to walleye au gratin, shiitake fish fillets, sour cream dove enchiladas and braised venison shanks. Recipes include zesty chowders, savory soups and sauces, mouth-watering marinades, and delicious complementary desserts and drinks. Cooking techniques cover a wide range of approaches too, from the more elaborate Cajun-style arrangements to simple kabobs and casseroles. (9 1/4 x 8 1/4, 264 pages, recipes)