Jon Wipfli

Raised in Wisconsin and based in Minnesota, outdoorsman and chef Jon Wipfli knows a thing or two about venison. Here he takes readers through the processes of ethical hunting, efficient processing, and finally using the harvest in restaurant-worthy dishes. Jon's no-nonsense technique for breaking down a deer is illustrated with step-by-steep photography. The recipes are beautifully photographed and range from inspired shareable to meals built around classic cuts like backstraps, steaks, and roasts. They also include dozens of recipes for sides and accouterments. In recent years, venison has gained favor among those interested in responsibly and locally sourced foods. Whether the reader is new to the hunt or a seasoned veteran, this fresh approach to venison cookery is a must-have kitchen companion.

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