Description
Book SynopsisLearn 150 new ways to prepare venison--a healthy, versatile, low-fat meat. Includes traditional American fare, international flavors, and techniques for cooking roasts, filets, stews, soups, chilies, and sausage. Blackened Venison, Montana Venison Loaf, and Easy All-American Chili are just a few of the delicious dishes you'll find here.
Trade ReviewA.D. knows how to cook venison.
Table of ContentsAcknowledgments
Introductory Note for the Second Edition
Introduction
CHAPTER 1 Venison Steaks, Cutlets, and Chops
CHAPTER 2 Venison Stew Meat
CHAPTER 3 Ground Venison
CHAPTER 4 Venison Roasts
CHAPTER 5 Variety Meats
CHAPTER 6 Bony Parts
CHAPTER 7 Venison with Grains and Vegetables
CHAPTER 8 Fried Venison and Skillet Specialties
CHAPTER 9 Grilling, Broiling, and Barbecuing Venison
CHAPTER 10 Venison Pies
CHAPTER 11 Cured Venison and Sausage
CHAPTER 12 Venison for Breakfast
CHAPTER 13 Marinades and Sauces
Appendix A: Ten Steps to Better Venison
Appendix B: Metric Conversion Tables
