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Venison (The Slay to Gourmet Field to Kitchen Cookbook)
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$26.99
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Product Details
Author:
Jon Wipfli, Matt Lien
Format:
Hardcover
Pages:
176
Publisher:
Harvard Common Press (October 1, 2017)
Language:
English
ISBN-13:
9780760352403
ISBN-10:
0760352402
Weight:
24.96oz
Dimensions:
7.8" x 10" x 0.875"
Case Pack:
20
File:
hbgusa-hbgusa_onix30_P9783880_03022026-20260302.xml
Folder:
hbgusa
List Price:
$26.99
As low as:
$20.78
Publisher Identifier:
P-QUARTO
Discount Code:
A
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Voyageur Press
Overview
From the woods to the table, Venison 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 the 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, there’s a good chance they’ve never approached processing by muscle groups. Venison 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.
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 the 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, there’s a good chance they’ve never approached processing by muscle groups. Venison 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.
