Venison - by Jon Wipfli (Hardcover)
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<b>From the woods to the table, </b><i><b>Venison</b></i><b> 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!</b><br /><br /> Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service<b> specializing in wild game</b>, <i>Venison </i>takes readers through author, chef, and outdoorsman Jonathon Wipfli's <b>technique for quickly and efficiently processing a deer</b>, as well as a raft of <b>contemporary recipes</b> for venison dishes and accompanying sides.<br /><br /> Wipfli describes and illustrates the breakdown of a deer, focusing on the <b>fronts</b>, <b>middles</b>, and <b>rears </b>before proceeding to more specific cuts like <b>sirloins</b>, <b>shanks</b>, <b>ribs</b>, <b>loins</b>, <b>roasts</b>, <b>sausage scraps</b>, and more. Whether the reader has been hunting for two years or for thirty, there's a good chance they've never <b>approached processing by muscle groups</b>. <i>Venison</i> demystifies them and in the process shows the value of individual cuts and how to maximize one's quarry.<br /><br /><b>More than 50 recipes for venison</b> 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.
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