Written and photographed via the group in the back of Slay to connoisseur, a Minneapolis-based catering service focusing on wild game, Venison takes readers through writer, chef, and outdoorsman Jonathon Wipfli's method for fast and successfully processing a deer, in addition to a raft of current recipes for venison dishes and accompanying facets.
Wipfli describes and illustrates the breakdown of a deer, focusing on the fronts, middles, and rears earlier than proceeding to greater precise cuts like sirloins, shanks, ribs, loins, roasts, sausage scraps, and greater. whether or not the reader has been looking for two years or for thirty, there’s a good danger they’ve never approached processing by using muscle companies. Venison demystifies them and within the process indicates the value of character cuts and how to maximize one's quarry.
greater than 50 recipes for venison and accompanying accoutrements and sides are beautifully photographed and provided. The result is a venison e book like no other, sure to attraction to those new hunters as well as veteran outdoorspeople.