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.
The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople..
More than 50 recipes for venison and accompanying accoutrements and sides are beutifully photographed and presented.
Wipfli demystifies them and in the process shows the value of individual cuts and how to maximize one\'s quarry.
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.
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.
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
