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Discover delicious recipes and techniques for cooking deer, elk, antelope, moose, and other antlered things. This cookbook will show you how to make classic dishes, like Country Fried Venison and Venison Stroganoff, and some unusual ones too - Venison Tripe Neapolitan, Peruvian Grilled Deer Heart and Venison Agnolotti pasta. Plus, it includes detailed instructions for butchering, aging, and storing your venison.
Part One: Deer Basics Venison in All Its Forms Working a Deer: From Field to Freezer Interlude: The White Coyote
Part Two: Deer to Table Marinades, Stocks, and Broths Primal Cuts Backstraps, Loins and Tenderloins Roasts Soups and Stews Meatballs, Burgers, and Other Ground Meat Dishes Flanks, Shanks, and Ribs Interlude: The Legend of Spork The Wobbly Bits Curing Venison and Making Sausage Coda: The Game and the Feast
Acknowledgements Selected Reading Resources Index