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Overview
The Venison Cookbook is packed with over 100 savory recipes for all types of venison including whitetailed deer, caribou, moose, bighorn sheep, elk, muskox, mule deer, and pronghorn. Along with the recipes, Eileen Clarke offers extensive advice for hunters on caring for your meat from the shot to the gambrel to the table. Included are recommendations for aging, preventing cold shortening and muscle shortening, cooling and hanging carcasses, skinning or plucking, and testing meat.Recipes range from quick camp meals to exquisite gourmet dishes. You'll find easy-to-follow preparation techniques for a wide variety of meals including:
- Venison Rollups
- Baked Ribs in Mustard Sauce
- Dilled Whitetail Veal Roast
- Wapiti Fajitas
- Antelope Apricot Kabobs
- Red Stag Soup
- Tex-Mex Venison Jerky
- Muley Pepper Cheese Bake
Editorials
Guns Magazine
The first venison of hunting season is pure ambrosia--but how about that last pound of worn-out freezer-burned sausage? If you're tired of the same ol' recipes by mid-November, check out Eileen Clarke's new Venison Cookbook. With over 100 unique recipes ranging from quick camp meals to elaborate gourmet dishes, there's something in this book for every taste. Complete with lost of great color photos and plenty of tips from a skilled cook who is also an accomplished hunter . . . .Book Details
Published
September 1, 1997
Publisher
Voyageur Press Inc.,U.S.
Pages
128
Format
Hardcover
ISBN
9780896583313