In Game for All Seasons, veteran hunter, fisherman, and chef Harold Webster delights sportsmen and those who cook game with almost 300 seasonal recipes for venison, fish, fowl, and other delicacies from field and water. Fans of Webster's previous wild-game cookbooks and his popular newspaper column will recognize his trademark recipe clarity and his expert advice on handling, preparing, and serving game. Included with the recipes are memoirs that chronicle Webster's passion for hunting and fishing throughout his life. The many recipes include Grilled Venison Loin with Blackberry Sauce, Apple and Venison Sausage Omelet, French Onion Venison Roast, and Blue Cheese Venison Steaks, Wild Hog Chili, Dove Breasts in Cream Sauce, Cajun Crockpot Wild Goose, Fried Duck Parmesan, Stewed Rabbit, and Wild Quail in Plum Sauce.