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The Complete Venison Cookbook by Harold W Webster Jr. (1996, Paperback) 
The Complete Venison Cookbook by Harold W Webster Jr. (1996, Paperback)

 
The Complete Venison Cookbook by Harold W Webster Jr. (1996, Paperback)

Publisher: Quail Ridge Pr
Publication Date: 1996-09-01
Language: English
Format: Paperback
ISBN-10: 0937552704
ISBN-13: 9780937552704
Product ID: EPID389620
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Details
Publication Date:1996-09-01

Size
Height:11.0 in
Width:8.5 in
Thickness:1.2 in
Weight:42.4 oz

Industry Reviews
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.
Francke

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    Top Reviews
      Covers it all!
    Review created: 03/07/08
    by:
    antilocapra-americana ( 362)
    See all reviews by antilocapra-americana
    5 of 5 people found this review helpful.

    My family have been deer hunters for a long time, and I always process my own deer. I have always just substituted ground venison for ground beef in recipes, and mostly ground everything with some bacon to add some moisture. Of course we never ground the back strap or tenderloin! This book is very nice to have as all the recipes were designed with venison in mind. The flavors complement the meat. I really like the section on sausage, and have turned out some really tasty breakfast sausage using my Kitchen Aid stand mixer with grinder and sausage attachment. I have not had the book for long, but am looking forward to next deer season, where this time I will be choosing to package different cuts of meat instead of grinding so much of it. This book is an extremely comprehensive guide that would be just as great for a beginner as a seasoned hunter.


    Review ID: 10000000006035783
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