Venison: The Slay To Gourmet Field To Kitchen Cookbook

byJon Wipfli

Paper over Board | October 1, 2017

Venison: The Slay To Gourmet Field To Kitchen Cookbook by Jon Wipfli
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From the woods to the table,Venisonshows 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 servicespecializing in wild game,Venisontakes readers through author, chef, and outdoorsman Jonathon Wipfli'stechnique for quickly and efficiently processing a deer, as well as a raft ofcontemporary recipesfor venison dishes and accompanying sides.

Wipfli describes and illustrates the breakdown of a deer, focusing on thefronts,middles, andrearsbefore proceeding to more specific cuts likesirloins,shanks,ribs,loins,roasts,sausage scraps, and more. Whether the reader has been hunting for two years or for thirty, there's a good chance they've neverapproached processing by muscle groups.Venisondemystifies them and in the process shows the value of individual cuts and how to maximize one's quarry.

More than 50 recipes for venisonand 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.
Title:Venison: The Slay To Gourmet Field To Kitchen CookbookFormat:Paper over BoardProduct dimensions:176 pages, 10 X 7.8 X 0.85 inShipping dimensions:176 pages, 10 X 7.8 X 0.85 inPublished:October 1, 2017Publisher:Voyageur PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0760352402

ISBN - 13:9780760352403

Appropriate for ages: All ages

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