Venison Cookbook (Paperback)

Jim Casada

ISBN 10: 0811772993 / ISBN 13: 9780811772990

Published by Stackpole Books, Mechanicsburg, Pennsylvania, 2023

About this Item

Paperback. Veteran cookbook authors Jim and Ann Casada share 400 field- and kitchen-tested recipes that span the spectrum of venison cookery. From traditional favorites to gourmet and ethnic specialties, this is a complete cookbook with recipes for choice cuts and ground venison, soups and stews, sausages and jerky, meatballs and chilis, and recipes for slow cooker, casserole, and grill. Healthier and more natural than overly processed beef, venison is the low-fat, low-cholesterol, high-protein option, and the Casadas have focused on providing health-smart recipes. They also include information on the best spices, processing equipment, and cutlery.Appetizers, full meals, old-fashioned favorites, and popular choices for todays diets, youll find creative and innovative ideas for cooking venison. The American Heart Association endorses venison as a heart-healthy red meat, and when properly handled, processed, and prepared, it tastes every bit as good as the finest cuts of beef. The chapter on field processing and care will result in the best-tasting venison whether you process yourself or have it commercially done. Healthier and more natural than overly processed beef, venison is the low-fat, low-cholesterol, high-protein option, and the authors have focused on providing delicious, health-smart recipes for this heart-healthy red meat. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Seller Inventory # 9780811772990

Bibliographic Details

• Title: Venison Cookbook (Paperback)
• Publisher: Stackpole Books, Mechanicsburg, Pennsylvania
• Publication Date: 2023
• Language: English
• ISBN 10: 0811772993
• ISBN 13: 9780811772990
• Binding: Paperback
• Condition: new

About this title

Synopsis

Veteran cookbook authors Jim and Ann Casada share 400 field- and kitchen-tested recipes, along with dozens of sauces and marinades, that span the spectrum of venison cookery. From traditional favorites to gourmet and ethnic specialties, this is a complete cookbook with recipes for choice cuts and ground venison, soups and stews, sausages and jerky, and meatballs and chilis, along with offerings for slow cooker, casserole dish, and grill.

Healthier and more natural than overly processed beef, venison is a low-fat, low-cholesterol, high-protein option, and the Casadas have focused on providing health-smart recipes. They also include tips on the best spices and cooking methods, as well as processing, packaging, and safe handling of the meat.

From appetizers to full meals, old-fashioned favorites, and popular choices for today’s diets, you’ll find creative and innovative ideas for cooking venison. The American Heart Association endorses venison as a heart-healthy red meat, and when properly handled, processed, and prepared, it is every bit as delectable as the finest cuts of beef. The information on field processing and care will result in the best-tasting venison whether you process the meat yourself or have it commercially done.

About the Author

Jim Casada is a longtime editor-at-large and books columnist for Sporting Classics. His writing has appeared in almost every national outdoor-related magazine, and he has had more than 5,000 articles published in newspapers, magazines, and scholarly journals. He is author of nineteen books, former president of OWAA, and founding board member of the Professional Outdoor Media Association. He is a recipient of the Federation of Fly Fishers’ Arnold Gingrich Memorial Award and several other outdoor-related awards. He lives in Rock Hill, South Carolina, where he and his late wife, Ann, developed and tested recipes for the numerous cookbooks they wrote together over the years.