I fed my family on venison for about 15 years and during that time I failed to find a venison cookbook that suited my families’ palate and interest in diverse meals. Having worked as a line cook during my undergraduate years I had sufficient experience to create new dishes and modify traditional ones for use with venison.
The cook book has sections on: 1) preparation and preservation of venison, 2) Soups with a discussion of stock-making, 3) ground venison, sausage making and meat loaf, 4) Steak, grilled meats and sauce making, 5) Roasts, 6) Stews, 7) Casseroles and Rice Dishes, and 8) Organ meats. The recipes are designed to be family meals, despite the “gourmet” label, and are easy to prepare. Finally, the recipes will work for most meats including beef, lamb, pork, and poultry.
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