Venison The Slay to Gourmet Field to Kitchen Cookbook Jon Wipfli Matt Lien 9780760352403 Books Free Books Online to Read QOC

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From the woods to the table, Venison shows 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's 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. Venison demystifies 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.

Jon Wipfli, Matt Lien,Venison The Slay to Gourmet Field to Kitchen Cookbook,Voyageur Press,0760352402,Hunting,Specific Ingredients - Meat,COOKING / Specific Ingredients / Meat.,Cookbooks,SPORTS RECREATION / Hunting.,Slay to Gourmet (Catering service),Venison,Venison.,COOKING / Specific Ingredients / Meat,Cooking/Specific Ingredients - Game,Cooking/Specific Ingredients - Meat,GENERAL,General Adult,HOUSE HOME / Sustainable Living,HUNTING SPORTS,House Home/Sustainable Living,MEAT COOKERY,Non-Fiction,SPORTS RECREATION / Hunting,Sports,Sports Recreation,United States,deer; whitetail; mule deer; hunting; deer hunting; deer hunter; big game; gourmet; wild game; foodie; venison processing; deer processing; cooking; cookbook; elk; moose; antelope; pronghorn

Venison The Slay to Gourmet Field to Kitchen Cookbook Jon Wipfli Matt Lien 9780760352403 Books Reviews :

From the woods to the table, Venison shows 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's 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. Venison demystifies 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.

Jon Wipfli, Matt Lien,Venison The Slay to Gourmet Field to Kitchen Cookbook,Voyageur Press,0760352402,Hunting,Specific Ingredients - Meat,COOKING / Specific Ingredients / Meat.,Cookbooks,SPORTS RECREATION / Hunting.,Slay to Gourmet (Catering service),Venison,Venison.,COOKING / Specific Ingredients / Meat,Cooking/Specific Ingredients - Game,Cooking/Specific Ingredients - Meat,GENERAL,General Adult,HOUSE HOME / Sustainable Living,HUNTING SPORTS,House Home/Sustainable Living,MEAT COOKERY,Non-Fiction,SPORTS RECREATION / Hunting,Sports,Sports Recreation,United States,deer; whitetail; mule deer; hunting; deer hunting; deer hunter; big game; gourmet; wild game; foodie; venison processing; deer processing; cooking; cookbook; elk; moose; antelope; pronghorn

Venison The Slay to Gourmet Field to Kitchen Cookbook [Jon Wipfli, Matt Lien] on . DIVBFrom the woods to the table,  /BIBVenison/B/IB shows 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!/BBR /BR / Written and photographed by the team behind Slay to Gourmet

 

Product details Hardcover 176 pages Publisher Voyageur Press; New edition edition (October 1, 2017) Language English ISBN-10 0760352402

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