Chef Eric's Easy Guide To Cooking Game Meats & Fish

It's a common enough problem: you've bagged your wild boar, dragged its bloody carcass into the garage, and then pored through your Julia Child and Paul Bocuse reference collection only to discover that...there are no wild boar recipes! Look no further, fellow culinary dabblers, Chef Eric of the Hilton Hotel in Burbank, CA (a major wild boar wilderness area, as we all know) shows viewers how to cut and dress boar tenderloins. Chef Eric recommends you serve your woolly steaks with spinach, yams, and a German white wine (which will come as no surprise to aficionados of boar). In addition, the video offers recipes for venison (which carries only one-third the calories of beef, and has less cholesterol than chicken), broiled pheasant breasts, roast duck, baked quail, braised rabbit, poached salmon, and rainbow trout. As in Chef Eric's Easy Guide to Christmas Entertaining (reviewed in our November 1992 issue), the instruction is good and onscreen recipe cards are provided for each dish. So, grab your rifles and bon appetit. (Incidentally, Random House Webster's College Dictionary defines "boar" as an "uncastrated male swine." I would strongly suggest that male readers not show this review to their significant others; and I would ask that female readers please continue to have the patience and forbearance they've demonstrated since about the dawn of time, and not think about any new ways to handle their significant "boars"...I mean "others.") Recommended. (Available from: Surette/Palmer Productions, P.O. Box 57646, Sherman Oaks, CA 91413; (818) 981-0437.)