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Harold Webster's The Complete Venison Cookbook is the definitive book on venison cooking addressing virtually every aspect of venison processing, preparation, cooking, and preservation. Beginning with basic recipes for home and camp to preparing and presenting venison for the most elegant dining occasions, there are over 700 venison recipes for steaks, chops, roasts, ribs, chilies, stews, stroganoffs, meat loaves, burgers, and much more. The venison chef will enjoy the experience of preparing and eating venison as never before imagined. The Complete Venison Cookbook solves the riddle of why venison is tough and has a strong taste, and how to prevent those problems completely. Also included are over 250 recipes that complement venison, plus recipes for canning, drying, sausage making, smoking, pickling, and preserving venison. The Complete Venison Cookbook is a must for anyone wanting to enjoy the bounty of the deer, elk or moose hunt. 420 pages. Paperback.
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