Venison: The Slay to Gourmet Field to Kitchen Cookbook

Venison: The Slay to Gourmet Field to Kitchen Cookbook

From the woods to the table,Â VenisonÂ shows you how to get the most from the deer you take and how to cook it perfectly. Be the star hunter and star chef at every dinner and cookout!

Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer, as well as a raft of contemporary recipes for venison dishes and accompanying sides.

Wipfli describes and illustrates theÂ breakdown of a deer, focusing on the fronts, middles, and rears before proceeding to more specific cuts like sirloins, shanks, ribs, loins, roasts, sausage scraps, and more. Whether the reader has been hunting for two years or for thirty, thereâ€™s a good chance theyâ€™ve never approached processing by muscle groups. VenisonÂ demystifies them and in the process shows the value of individual cuts and how to maximize one's quarry.

More than 50 recipes for venison and accompanying accoutrements and sides are beautifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople.
Country USA
Brand Voyageur Press
Manufacturer Voyageur Press
Binding Hardcover
ItemPartNumber 9780760352403
ReleaseDate 2017-10-01
UnitCount 1
EANs 9780760352403

Country	USA
Brand	Voyageur Press
Manufacturer	Voyageur Press
Binding	Hardcover
ItemPartNumber	9780760352403
ReleaseDate	2017-10-01
UnitCount	1
EANs	9780760352403

Venison: The Slay to Gourmet Field to Kitchen Cookbook

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