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The Complete Venison Cookbook addresses 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, and ribs, plus chilies, stews, stroganoffs, meat loaves, burgers, and much more.
The venison chef will enjoy the experience of preparing and eating venison as you would never have imagined. The book solves the riddle of why your 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. Paperback book with 420 pages measuring 8.5" x 11" by Harold W. Webster, Jr.
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