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The Complete Venison Cookbook by H. Webster and Harold W. Webster
With over 700 recipes for all cuts of meat, including cooking techniques, enjoy mild, tender venison as never imagined -- no more tough, gamey meat. Create a full menu from more than 250 recipes for complementary dishes
Paperback, 420 pp, $27.95. Buy
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Wild Game Cookbook by Doug Kazulak and Doug
Here, finally, is a practical cookbook for wild game. The nearly 120 recipes have been field-tested over an open fire and reflect the experience of generations of a family committed to careful use of wild game. The recipes--for deer, moose, bear, rabbit, squirrel, duck, goose, grouse, and pheasant--are enriched with warm anecdotes of past times with family, helpful hints, and cooking tips
Paperback, 64 pp, $11.95. Buy
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Gourmet Cooking for Free by Bradford Angier
First published in 1970, Gourmet Cooking for Free is a collection of over 300 of Angier's unique and delicious recipes for preparing wild game, fish, and wild plants. Includes recipes for big game (venison, bear, moose, buffalo, caribou), game birds (grouse, duck, partridge, quail, pheasant, goose, turkey), small game (beaver, rabbit, squirrel), fish (trout, Atlantic salmon, bass, pickerel, eels), shellfish (clams, oysters, crabs, crayfish, mussels, turtle), edible wild plants (wild rice, water cress, nettle, wild onion, mustard, dandelion, cattail, plantain, fiddleheads), and wild fruit (blackberries, elderberries, currants, raspberries, cranberries). Anyone who savors new taste sensations using out-of-the-ordinary ingredients will want to
Paperback, 223 pp, $20.95. Buy
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Duck & Goose Cookery by Eileen Clarke
Noted wild game cooking expert Eileen Clarke has written the most comprehensive and practical guide for preparing wild ducks and geese for the table. Included are easy-to-follow recipes and advice for making everything from duck and goose appetizers to soups and stews, whole birds, parted birds, smoked birds, and even sausages and jerkies. There's even an entire section on how to pluck, process, age, and store these delicious birds
, 156 pp, $38.95. Buy
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Field Dressing and Butchering by Monte Burch
To a deer hunter, nothing beats the savory taste of properly dressed, butchered, and prepared venison. With the help of step-by-step instructions and illustrations, Monte Burch passes down the wisdom of his practical experience and explains how to field dress and butcher deer in order to prepare and preserve it for cooking or storage.
This thorough handbook demonstrates the techniques required for eviscerating deer in the field, fundamental skinning skills, basic butchering techniques on how to cut up your deer into roasts, chops, steaks, stew meat, and ground chuck; plus a guide to the tools and equipment you'll need to get started. Burch also covers basic cooking methods and even shares some of his favorite deer recipes. "Field Dressing
, $32.95. Buy
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Venison Lovers' Cookbook: The Complete Guide to Dressing and Cooking Venison
Venison is great-tasting, tender and lean. Whether the deer was harvested from the wild or the meat was purchased at the market, it makes a great addition to any meal. More than 150 recipes offer a huge variety-from hunting camp favorites like Bacon-Wrapped Tenderloin to more exotic dishes like Oriental Venison Kabobs. Along with complete recipe preparation instructions, each mouthwatering recipe includes full nutrition values and exchanges for weight management. Recipes are rated as Fast or Very Fast to prepare, and Low-Fat. "Venison Lovers' Cookbook" has a detailed chart of deer cuts and their tenderness value, plus suggested cooking methods. Also included are step-by-step field-dressing tips. Recipe chapters include: Main Dishes Sausages
Paperback, 191 pp, $20.95. Buy
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