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Venison : The Slay to Gourmet Field to Kitchen Cookbook by Jon Wipfli (2017, Hardcover)
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Brand New
- Buy it nowVenison Format: Hardback - Paper Over Boards
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About this product
Product Identifiers
PublisherQuarto Publishing Group USA
ISBN-100760352402
ISBN-139780760352403
eBay Product ID (ePID)236827598
Product Key Features
Book TitleVenison : the Slay to Gourmet Field to Kitchen Cookbook
Number of Pages176 Pages
LanguageEnglish
TopicSustainable Living, Hunting, General, Specific Ingredients / Meat
Publication Year2017
FeaturesNew Edition
IllustratorYes
GenreCooking, House & Home, Sports & Recreation
AuthorJon Wipfli
FormatHardcover
Dimensions
Item Height0.9 in
Item Weight25 oz
Item Length10 in
Item Width7.8 in
Additional Product Features
Intended AudienceTrade
LCCN2017-015689
Edition DescriptionNew Edition
SynopsisFrom the woods to the table, Venison 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 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 . Venison 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 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., From the woods to the table, Venison 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! 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 . Venison 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 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., Venison is a contemporary approach to cooking this unique meat; it is sure to appeal to hunters who love the kitchen as much as the field., A contemporary approach to venison cookery sure to appeal hunters who love the kitchen as much as the field., A contemporary approach to venison cookery sure to appeal hunters who love the kitchen as much as the field. Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specialising in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipflis 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 ones quarry. More than 50 recipes for venison 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.
LC Classification NumberTX556.V4W57 2017
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- 25 Jan, 2021
Venison
Great detailed book of processing venison and recipes thanks for a great book.Verified purchase: YesCondition: New
