Description
Discover the ultimate guide to venison with our expertly crafted book, ideal for both novice and seasoned hunters. This comprehensive guide provides a unique perspective on processing deer, taking you step-by-step through author Jonathon Wipfli’s specialized techniques. Wipfli, an accomplished chef and outdoorsman, shares his innovative approach to breaking down a deer by muscle groups rather than traditional methods, ensuring you maximize your catch. Explore the detailed illustrations and instructions that make processing straightforward and efficient, regardless of your level of experience.
Contained within are over 50 delectable venison recipes and side dishes, perfect for elevating your culinary skills. Each recipe is beautifully photographed, giving you a visual treat to complement your cooking journey. From succulent sirloins and tender roasts to savory sausage and hearty sides, discover how versatile venison can be.
Whether you’re seeking to enhance your hunting skills or refine your kitchen prowess, this venison book is an essential addition to your collection. Dive deep into the world of wild game and impress your friends and family with gourmet meals prepared from your venison harvest.
Delivery information: Enjoy fast and reliable delivery options. Your order will be processed promptly, ensuring that your guide to venison is at your doorstep in no time.
Condition: BRAND NEW
ISBN: 9780760352403
Year: 2017
Publisher: Quarto US
Pages: 176
Description:
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.
Contained within are over 50 delectable venison recipes and side dishes, perfect for elevating your culinary skills. Each recipe is beautifully photographed, giving you a visual treat to complement your cooking journey. From succulent sirloins and tender roasts to savory sausage and hearty sides, discover how versatile venison can be.
Whether you’re seeking to enhance your hunting skills or refine your kitchen prowess, this venison book is an essential addition to your collection. Dive deep into the world of wild game and impress your friends and family with gourmet meals prepared from your venison harvest.
Delivery information: Enjoy fast and reliable delivery options. Your order will be processed promptly, ensuring that your guide to venison is at your doorstep in no time.
Condition: BRAND NEW
ISBN: 9780760352403
Year: 2017
Publisher: Quarto US
Pages: 176
Description:
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.