Venison: The Slay to Gourmet Field to Kitchen Cookbook by Jon Wipfli, 0760352402

Venison: The Slay to Gourmet Field to Kitchen Cookbook by Jon Wipfli
Print Length: 176 Pages
Publisher: Voyageur Press
Publication Date: October 1, 2017
Language: English
ASIN: B075Y7WKVP
ISBN-10: 0760352402
ISBN-13: 978-0760352403
File Format: PDF
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. Wipfli 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 beutifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople.