The Venison Cookbook is packed with over 100 savory recipes for all types of venison including whitetailed deer, caribou, moose, bighorn sheep, elk, muskox, mule deer, and pronghorn. Along with the recipes, Eileen Clarke offers extensive advice for hunters on caring for your meat from the shot to the gambrel to the table. Included are recommendations for aging, preventing cold shortening and muscle shortening, cooling and hanging carcasses, skinning or plucking, and testing meat. Recipes range from quick camp meals to exquisite gourmet dishes. You'll find easy-to-follow preparation techniques for a wide variety of meals including: -Venison Rollups

-Baked Ribs in Mustard Sauce -Dilled Whitetail Veal Roast

-Wapiti Fajitas -Antelope Apricot Kabobs

-Red Stag Soup -Tex-Mex Venison Jerky

-Muley Pepper Cheese Bake Also recommended: The Freshwater Fish Cookbook, The Art of Wild Game Cooking, Classic Freshwater Fish Cooking. "The Fish and Game Kitchen" from Voyageur Press is designed to be the most comprehensive series ever developed for cooking fish and game. Our authors live what they teach; they are experienced hunters and anglers who offer years of practice and experimentation. And, wow, can they cook game! We guarantee it.

About the Author

Eileen Clarke, the cooking columnist for Field and Stream, has written three other volumes for "The Fish and Game Kitchen" series: The Freshwater Fish Cookbook and Classic Freshwater Fish Cooking. She co-wrote, with Sil Strung, The Art of Wild Game Cooking.

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