The book -entitled "The Hungry Sportsman's Fish and Cook Book" - is a collection of 'how-to' recipes for cooking animals such as squirrel, beaver, and moose, along with recipes for birds and wild berries.
Akin came across the book in New Zealand in the early 50's while serving in the US Marines.
Mary Jo Ruppert, head librarian at the Cherokee Library said, "We had some wild game cook books here, but not like this. I think it's very neat."
The book will not be available for check out for a little while yet. Ruppert thinks that the book will first need to be rebound and a hard cover placed on it.
Once the book is back from the bookbinder, residents may be able to check out recipes like:
Fried Beaver With Onions
Like with coot, fat of the beaver is disagreeable and must be entirely removed. Soak meat overnight in salt water, cut into serving pieces and par-boil 30 minutes in water with 2 bay leaves and 4 cloves. Roll in seasoned flour and fry in equal parts of butter and bacon drippings until brown. Serve with generous portions of fried onions.
If beaver is not your liking try eating some crow:
Preparation of Crows
Young crows are excellent fare and need little or no soaking. Old birds, however, are generally quite gamey. This can be reduced by one of three methods.
1. Soak overnight in salt water.
2. Soak 3 or 4 hours in vinegar-salt water (1 part vinegar to 3 parts water with 1 t. salt per quart of solution).
3. Parboil 30 minutes in water with 1 T. soda.
Be sure to remove oil gland and base of tail in both young and old.
Telling Young Crows From Old
If leg snaps easily, it is an old crow. If leg bends nearly double before breaking, the bird is a youngster.
Sautéed crow is superior to some species of duck, using only the breasts, dredge in seasoned flour and brown on both sides in butter in skillet. Reduce heat, add ½ cup water and ½ cup of wine, cover and simmer until tender.
For many more wild game recipes you can soon check them out at the Cherokee County Library thanks to Cecil Akin.