Cooking on the Wild Side

The book features more than 100 recipes for game, fish, fowl and shellfish - some of which have run in North Carolina Sportsman in the monthly recipe column he co-authors. But plenty of new dishes have been added, including "Cobia Fingers", "St. Elmo's Fire", "Ginger Tuna", "Venison Steak and Biscuits", and "Philly Baked Duck"

Conti, a native of Summerville, S.C., who now lives in Wilson, started cooking at age 4 when he put a plastic frying pan on a hot stovetop and nearly caused a fire. He has developed a reputation as a top-notch cook of fish and game, and has held cooking seminars at fishing shows and schools in both Carolinas.

"I have learned that all game - fish, fowl or big game - is not created equal, and thus has to be prepared in different manners," said Conti, publisher of North Carolina Sportsman. "When it is prepared correctly, it is memorable. There is something very rewarding about capturing your meal and enjoying it with friends."

Conti's book, which has been a dozen years in the making, is available through the magazine and this website, and at many retail outlets across North Carolina.

"This is not your mama's cookbook," Conti said. "It focuses on game you can catch or kill in the Carolinas."

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