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| The Complete Venison Cookbook |
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| The Complete Venison Cookbook |
Author: Harold W, Jr. Webster
ASIN: 0937552704
Binding: Paperback
Number of Pages: 420
Review Date: August 22nd, 2007
Publisher: Harold W, Jr. Webster, 1996
Price: $19.95
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Review:
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If you are a hunter, know a hunter, or are the recipient of a hunter's bounty, you need this book in your library. Encyclopedic in scope, it will teach you more than you ever thought there was to know about venison from processing the meat to preparation, cooking and preserving, not to mention there are over 700 of recipes for every possible part of the animal. If your freezer regularly runneth over following hunting season, you can now put all that meat to excellent use.
Author Harold W. Webster, Jr. shares his extensive knowledge of the subject, insuring that readers will never again have to eat tough venison again. He also reveals why venison can have a strong "wild" taste and how to prevent it. Webster says, "There is absolutely no reason why your venison should not taste as good as the finest grain-fed beef."
In addition to everything you've ever wanted to know about venison, you'll also find over 250 recipes for tasty dishes to complement the deer meat.
Chapters include:
- processing venison
- elegant venison
- steaks
- chops
- backstraps and tenderloins
- oven roasts
- pot roasts
- ribs
- variety meats
- stroganoffs
- chiles
- stews
- ground venison
- meat loaves
- meatballs
- sandwiches and burgers
- soups and salads
- appetizers
- sausage and sausage dishes (that's right, make your own venison sausage)
- corned venison
- jerky
- freezing, canning, smoking and curing
- sauces and gravies
- marinades
- and much more!
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