Venison: The Slay To Gourmet Field To Kitchen Cookbook

Venison: The Slay To Gourmet Field To Kitchen Cookbook

From the woods to the table,?enison?hows 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'stechnique for quickly and efficiently processing a deer, as well as a raft ofcontemporary recipes for venison dishes and accompanying sides. Wipfli describes and illustrates the?reakdown of a deer, focusing on thefronts,middles, andrears before proceeding to more specific cuts likesirloins,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 neverapproached processing by muscle groups.Venison?emystifies 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.About the AuthorJon Wipfli is a Midwest native dedicated to cooking with local and sustainable ingredients.?s graduate of the French Culinary Institute of New York, he has traveled the country developing an extensive cooking repertoire.?on has worked in the kitchens of restaurants such as Marlow and Sons, Cookshop, and as sous chef at James Beard Award-nominated The Bachelor Farmer.?fter a decade of cooking in restaurants, he moved on to form The Minnesota Spoon, through which he offers personal chef and catering services as well as technique-based cooking lessons for all ages.?on?s also a regular food writer for The Growler magazine.