This definitive book on venison cooking addresses virtually every aspect of venison processing, preparation, cooking, and preservation. The Complete Venison Cookbook features everything from basic recipes for home and camp to tips on preparing and presenting venison for the most elegant dining occasions. There are over 700 venison recipes for steaks, chops, roasts, and ribs, plus chilies, stews, stroganoffs, meat loaves, burgers, and much more. In addition, the book has more than 250 recipes that complement venison, plus recipes for canning, drying, sausage making, smoking, pickling, and preserving.

About the Author

Harold Webster has hunted and cooked venison across the United States from Maine to Nevada. He has traveled and explored the world, and along the way, has sampled, enjoyed and gained an appreciation for the many varied ways to cook venison. He has used his knowledge and skill to create this classic venison cookbook.

A graduate of the University of Arkansas, and a veteran of the Marine Corps, Harold comes from a family of early Mississippi settlers who have been hunting, cooking and eating venison since before 1795.

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