Venison

Name: Venison
Brand: Allen & Unwin Aotearoa New Zealand
SKU: 9780760352403
Price: 55.0 NZD
Availability: InStock

The Slay to Gourmet Field to Kitchen Cookbook

By Jon Wipfli

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Summary

Venison by Jon Wipfli guides readers through the efficient processing of a deer, breaking down the animal by muscle groups rather than traditional cuts. The book features detailed descriptions and photographs of each section—from sirloins and shanks to ribs and sausage scraps—enhancing understanding of how to best utilise the entire quarry. Alongside this, Wipfli offers over 50 contemporary recipes for venison dishes and complementary sides, making it a comprehensive resource for preparing wild game.
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Format: Hardback

$55⁰⁰

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Venison

$55⁰⁰

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.

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

Collections

Cook Books & Recipes Cooking & Food Jon Wipfli Non-Fiction

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.