Wild About Venison: World-Class Recipes for the Game Connoisseur - Hardcover

Stoeger Publishers

9780883172407: Wild About Venison: World-Class Recipes for the Game Connoisseur

Hardcover

ISBN 10: 0883172402 ISBN 13: 9780883172407

Publisher: Stoeger Pub Co, 2002

The first of six titles from our stylish new series, "Wild About Venison" presents original and diverse recipes filled with inspiring new ways to cook white-tailed deer, mule deer, caribou, moose, elk and pronghorn antelope. Treat your taste buds to such tantalizing dishes as Sicilian Deer Stew in Strong Beer, Venison Steak in Blueberry Sauce, Roast Deer Fillet with Nutmeg, Cinnamon and Ginger Glaze, Baked Blue Cheese and Pine Nut Caribou Sirloin, or Grilled Elk and Sweet Pepper Coulis. Beautiful color photos of each of these succulent recipes are also included to further whet your appetite.

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Review:

"Wild About Venison" presents original and exciting new ways to prepare white-tailed deer, mule deer, moose, caribou, elk and pronghorn antelope (e.g. "Sicilian Deer Stew in Strong Beer"). Keep in mind top chefs agree that the meat of wild game is not only the most savory of all meats, but is a healthy alternative to other meats. Venison is low in fat and cholesterol, and has never been tainted by the use of inoculants, growth hormones and other chemicals used in domestic animals. -- The News Tribune, December 5, 2003

Are you cooking gourmet this year at deer camp? If so, this book is for you, presenting world-class recipes for the true game connoisseur. -- Whitetails Unlimited, Fall 2004

Are you looking for the perfect gift for a deer hunter suffering from PSS (Post Season Syndrom)? Then help him come back down with Stoeger Publishing's Wild About Venison. Maybe some new recipes for that freezer full of venison will help. The first in the cookbook series, Wild About Venison presents original and exciting new ways to prepare white-tailed deer, mule deer, caribou, moose, elk and pronghorn antelope. Full of beautiful color photos, Wild About Venison shows how easy it is to use venison in various culinary contexts, substituting venison in recipes normally calling for beef, veal or lamb. -- The Game Bag, January 2004

Here's a chance to expand your own recipes and surprise the family with some delicious deer meat that's just a little different from what they might expect. -- Don Lewis, The Leader Times, November 21, 2003

I have a new cookbook with its mouth-watering, plate-pleasing recipes for venison. Now if only I could manage to bag a deer this year. Wild About Venison is just what the deer hunter is waiting for. We all have our favorite recipes, but reading the first in Stoeger Publishing's cookbook series, will make us want to head for the kitchen. The full-page photos accompanying each recipe bring hunger pains. Reading the recipes only adds to my desire to try each one. Wild About Venison offers new ways to prepare white-tailed deer, mule deer, moose, caribou, elk and antelope. Oriental Saute, Venison Bourguignon, and Venison Steaks in Creamy Brie Sauce are among the first recipes I will try if I get a deer. Baked Blue Cheese and Pine Nut Caribou Sirloin and Moose Tournedos with Green Peppercorn Sauce are also high on my list. -- Gary W. Moore, The Valley News, December 6, 2003

This venison cookbook holds a treasure of mouth-watering, big-game recipes... A beautiful cookbook at a good price. -- Betty Sodders, Whitetails Unlimited, Spring 2008

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