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Venison
The Slay to Gourmet Field to Kitchen Cookbook
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Check link for latest rating. ( 29 ratings, 7 reviews)
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Venison
$5500
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This book is ideal for both new hunters and experienced outdoorspeople who want to deepen their knowledge of venison butchery and cooking. It will also appeal to food enthusiasts interested in wild game cuisine and those looking to maximise the use of their harvested deer.
A contemporary approach to venison cookery sure to appeal hunters who love the kitchen as much as the field.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specialising 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. Wipfli demystifies them and, in the process, shows the value of individual cuts and how to maximise 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.
Book Details
INFORMATION
ISBN: 9780760352403
Publisher: Quarto Publishing Group USA Inc
Format: Hardback
Date Published: 05 October 2017
Country: United States
Imprint: Voyageur Press
Edition: New Edition
Illustration: 150 color photos
Contributors:
- By Matt Lien
Audience: General / adult
DIMENSIONS
Width: 190.0mm
Height: 246.0mm
Weight: 600g
Pages: 176
About the Author
Jonathon Wipfli is a Midwest native dedicated to cooking with local and sustainable ingredients.As graduate of the French Culinary Institute of New York, he has travelled the country developing an extensive cooking repertoire. Jon has worked in the kitchens of restaurants such as Marlow and Sons, Cookshop, and as sous chef at The Bachelor Farmer. After a decade of cooking in restaurants, he moved on to form The Minnesota Spoon, through which he offers personal chef and catering services as well as technique-based cooking lessons for all ages.Jonathon is also a regular food writer for The Growler magazine. He lives in Minneapolis.
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