$30.00
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ISBN 0964492237

The recipes in this book take advantage of venison’s concentrated flavor by suggesting spice proportions that enhance rather than “cover up” its exquisite wild taste.
The soups and stews are thick and full bodied.
Roasts are seasoned to perfection and cooked in such a way as to produce the best possible flavor and texture for each cut of meat.
There’s no second guessing which steak to use because each recipe spells out the correct cut of venison for the best results.

The recipes in this book take advantage of venison’s concentrated flavor.