Description

Book Synopsis
Learn 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 Review
A.D. knows how to cook venison.

Table of Contents
Acknowledgments
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

Venison Cookbook

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    A Paperback by A. D. Livingston

    £11.69

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    RRP £12.99 – you save £1.30 (10%)

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      Book details

      Publisher Rowman & Littlefield
      Published 4 May 2018
      ISBN-13 9780811736589
      978-0811736589
      ISBN-10 081173658X
      Also in:
      Cookery / food by ingredient: meat and game

      Description

      Book Synopsis
      Learn 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 Review
      A.D. knows how to cook venison.

      Table of Contents
      Acknowledgments
      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

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