The Bottom Line
Pros
- Provides info for venison care from the shot to the supper table.
- Wide variety of recipes.
- Also has recipes for sauces, gravies, marinades, and more.
- Includes info on venison sources and butcher supplies.
Cons
- I can't think of any!
Description
- Venison cookbook with lots of variety of recipes.
- A good resource, well-indexed.
- Includes recipes for canning, drying, sausage making, smoking, pickling, and preserving.
Guide Review - The Complete Venison Cookbook
Once in a while, something comes along that, for whatever reason, strikes me as mighty impressive. Such is the case with The Complete Venison Cookbook, from Quail Ridge Press.I'm no chef... that said, even I can see the value of a good resource when I see it. And that's exactly what I found when I opened The Complete Venison Cookbook - a mighty good resource for venison cooks. The author of this book really knows his stuff. Not only is he a gifted and well-travelled (and apparently well-versed) chef, but he's a hunter as well.
From the shot to the supper table, Webster covers it all in this book. The overriding fact is stated in the first line if the introduction: "Venison does not have to taste bad!" Covered topics include processing your venison, and recipes range from "Oven-Baked Chevreuil Bourguignonne" to "Southern Fried Venison Steak with Baked Grits," and just about everything in between.
Not content with providing a plethora of venison recipes, Webster goes on to provide recipes for marinades, sauces and gravy, side dishes, salads, breads, desserts, drinks and punches, and lagniappe. Top this off with one of the best and most complete indices I've seen, and an appendix rich with contact information for venison suppliers for the non-hunter (or, dare I say it, the unlucky hunters among us) and butcher supplies, and you have a most excellent resource for any venison cook.
-Russ Chastain
