Hot Best Seller

Venison: The Slay to Gourmet Field to Kitchen Cookbook

Availability: Ready to download

From the woods to the table,  Venison  shows you how to get the most from the deer you take and how to cook it perfectly. Be the star hunter and star chef at every dinner and cookout! Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jona From the woods to the table,  Venison  shows you how to get the most from the deer you take and how to cook it perfectly. Be the star hunter and star chef at every dinner and cookout! Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer, as well as a raft of contemporary recipes for venison dishes and accompanying sides. Wipfli describes and illustrates the breakdown of a deer, focusing on the fronts, middles, and rears before proceeding to more specific cuts like sirloins, shanks, ribs, loins, roasts, sausage scraps, and more. Whether the reader has been hunting for two years or for thirty, there’s a good chance they’ve never approached processing by muscle groups. Venison demystifies them and in the process shows the value of individual cuts and how to maximize one's quarry. More than 50 recipes for venison and accompanying accoutrements and sides are beautifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople.


Compare

From the woods to the table,  Venison  shows you how to get the most from the deer you take and how to cook it perfectly. Be the star hunter and star chef at every dinner and cookout! Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jona From the woods to the table,  Venison  shows you how to get the most from the deer you take and how to cook it perfectly. Be the star hunter and star chef at every dinner and cookout! Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer, as well as a raft of contemporary recipes for venison dishes and accompanying sides. Wipfli describes and illustrates the breakdown of a deer, focusing on the fronts, middles, and rears before proceeding to more specific cuts like sirloins, shanks, ribs, loins, roasts, sausage scraps, and more. Whether the reader has been hunting for two years or for thirty, there’s a good chance they’ve never approached processing by muscle groups. Venison demystifies them and in the process shows the value of individual cuts and how to maximize one's quarry. More than 50 recipes for venison and accompanying accoutrements and sides are beautifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople.

52 review for Venison: The Slay to Gourmet Field to Kitchen Cookbook

  1. 5 out of 5

    Jillyn

    When I saw this book, I knew I had to read it. My fiance absolutely LOVES venison. It's her favorite thing ever and is super nostalgic for her, because her grandfather used to hunt & prepare it when she was a kid. And, I try to adapt my recipes to include the things she loves; but I've never prepared venison before. Wipfli's Venison is a very approachable first look at all things deer to the heart. The book is divided into three sections. The first part is the hunt, and it goes into how one catch When I saw this book, I knew I had to read it. My fiance absolutely LOVES venison. It's her favorite thing ever and is super nostalgic for her, because her grandfather used to hunt & prepare it when she was a kid. And, I try to adapt my recipes to include the things she loves; but I've never prepared venison before. Wipfli's Venison is a very approachable first look at all things deer to the heart. The book is divided into three sections. The first part is the hunt, and it goes into how one catches a deer and narrations about hunting. It was interesting, since I'm not even outdoorsy, let alone a huntress. The second part is the butchery. As you probably guessed, it's about how to butcher a deer. Like, all of it. I honestly wasn't really prepared for the graphic photos of a whole deer, but, that's what venison is so I don't know why I was caught off guard. But this portion of the book is very well written. It includes photos of each and every step, as well as descriptions on what to do. It goes pretty far in depth, but it is written in really basic terms so it's easy to understand even if you're not chunking out meat as part of your regular daily routine. The third part of this book is the recipes: shareables and entrees. Though this section is the last, it is certainly not the least. By far, this is the largest section of the three- you're getting more recipes than any other content included in the book. The recipes have short, easy to follow steps. When it came to some harder techniques, the book again included step by step photos to help you through the process. I really appreciate this as someone who just isn't that familiar with the meat. A few of the recipes that sound the best include venison meatballs with cherry BBQ sauce and venison and pineapple chili. All in all, I think this is a really good cookbook, especially for those who are either intimidated or inexperienced with cooking venison. I'd for sure buy a copy of this for my fiance. I also think it'd make a good gift for a hunter or a midwesterner (I don't know about other places in the US but I know here in the Midwest we love us some venison). It sort of goes without saying, but if you're squeamish about meat or animals, this might not be the book for you. I received a copy in exchange for my honest review.

  2. 5 out of 5

    =^.^= Janet

    From the Publisher: Venison is a cookbook for deer hunters, novice or veteran, and for anyone interested in one of our nation’s oldest traditions. The whitetail deer happens to be the most sought-after big-game animal in the United States. They can be found in most of the lower forty-eight states and have a population of over thirty million. The whitetail is also among the most adaptable of big-game species, surviving in the forests of the Northeast and Midwest, the semiarid landscapes of the Sou From the Publisher: Venison is a cookbook for deer hunters, novice or veteran, and for anyone interested in one of our nation’s oldest traditions. The whitetail deer happens to be the most sought-after big-game animal in the United States. They can be found in most of the lower forty-eight states and have a population of over thirty million. The whitetail is also among the most adaptable of big-game species, surviving in the forests of the Northeast and Midwest, the semiarid landscapes of the Southwest, and the prairies of the plains states. If there’s one thing I wish I would have learned earlier as a chef, it’s that most recipes (those for baked goods not included) are meant to be used as guidelines, not gospel. Throughout this book and many other cookbooks, you will see sayings such as “a pinch of salt” or “a half lemon,” measurements that will vary depending on the cook or the product being used. Across the board, ingredients have different characteristics and may only reach their full potential when the person preparing them makes adjustments while cooking. Okay -- I admit --- I do not do my own hunting or butchering --- but I do LOVE TO COOK and that is why I requested to review this book for Netgalley! There are a LOT of photos here in this book that would freak out vegetarians (or people who don't think about what is involved with getting that plastic-wrapped package in the meat department at the grocery store!) I think that even if you cannot get venison that you would have no problem adapting these recipes (and their yummy sauces!) An interesting read!!!! Thanks to NetGalley, the author and the publisher for letting me read and review this book.

  3. 4 out of 5

    Eileen Hall

    A beautifully illustrated recipe book on the preparation and cooking of wild venison. The recipes are delicious and venison itself is very good for you as it is low in fat. The author 's description of the hunt is done in a straightforward way. The methods of skinning and butchering are well written. I am a great fan of venison and look forward to making some of the dishes. I was given a digital copy of this book by the publisher Quarto Publishing via Netgalley in return for an honest unbiased revie A beautifully illustrated recipe book on the preparation and cooking of wild venison. The recipes are delicious and venison itself is very good for you as it is low in fat. The author 's description of the hunt is done in a straightforward way. The methods of skinning and butchering are well written. I am a great fan of venison and look forward to making some of the dishes. I was given a digital copy of this book by the publisher Quarto Publishing via Netgalley in return for an honest unbiased review.

  4. 5 out of 5

    Kristine

    Venison by Jon Wipfli is a free NetGalley ebook that I read in late September. Carrying the concept of deer meat from hunting it down, cutting it, and cooking it as snacks, soups, sandwiches, and entrees, Wipfli really faces the narration toward the reader, encouraging them and seeking to enlighten. The recipes themselves take up 75% of the book, are plain-spoken, are left-aligned, and my favorites include biscuits with country-style venison sausage gravy, schnitzel with creamy kale and grilled l Venison by Jon Wipfli is a free NetGalley ebook that I read in late September. Carrying the concept of deer meat from hunting it down, cutting it, and cooking it as snacks, soups, sandwiches, and entrees, Wipfli really faces the narration toward the reader, encouraging them and seeking to enlighten. The recipes themselves take up 75% of the book, are plain-spoken, are left-aligned, and my favorites include biscuits with country-style venison sausage gravy, schnitzel with creamy kale and grilled lemons, meatloaf with ember-roasted root vegetables and bourbon-maple butter, and lomo al trapo with seared bok choy and anchovy butter.

  5. 5 out of 5

    Heather Brown

    Who knew gourmet venison was a thing?! Jonathon Wipfli's amazing cookbook takes you from hunt to eat, with delicious recipes for all parts of the deer plus fabulous sides to accompany them. Pictures and directions for dressing and butchering deer are followed by such delicious recipes as an appetizer of Heart Skewers or the fantastic Venison and Pineapple Chili mark this book as a must-have for both hunters and chefs. Who knew gourmet venison was a thing?! Jonathon Wipfli's amazing cookbook takes you from hunt to eat, with delicious recipes for all parts of the deer plus fabulous sides to accompany them. Pictures and directions for dressing and butchering deer are followed by such delicious recipes as an appetizer of Heart Skewers or the fantastic Venison and Pineapple Chili mark this book as a must-have for both hunters and chefs.

  6. 5 out of 5

    Haley

    *I received a copy via NetGalley in exchange for an honest review! Informative, beautiful pictures and delicious recipes. There are three different parts to this book, the hunt, butchery, and recipes. The hunt was a brief section on ethics. Butchery, which I found to be very interesting was on gutting, skinning, and getting the meat off the deer and then venison and side dish recipes. I thought the recipes were unique with simple ingredients and easy execution. (I'm glad deer season is here becau *I received a copy via NetGalley in exchange for an honest review! Informative, beautiful pictures and delicious recipes. There are three different parts to this book, the hunt, butchery, and recipes. The hunt was a brief section on ethics. Butchery, which I found to be very interesting was on gutting, skinning, and getting the meat off the deer and then venison and side dish recipes. I thought the recipes were unique with simple ingredients and easy execution. (I'm glad deer season is here because biscuits with country-style venison sausage gravy sounds really good) This is definitely a book I would buy for myself and with it being the holiday season it would make a great gift for anyone who appreciates venison!

  7. 5 out of 5

    Regina Spiker

  8. 4 out of 5

    Shelby Slay

  9. 4 out of 5

    Tony Jones

  10. 5 out of 5

    J. Gowin

  11. 4 out of 5

    Katrina Wiese

    It is always hard finding a good game cookbook, but look no further, this cook book is OUTSTANDING! The recipes are delicious and provide mouth-watering pictures. The instructions are easy to follow and easy to cook.

  12. 4 out of 5

    Sherry C Williams

  13. 4 out of 5

    Courtney Kitchen

  14. 5 out of 5

    Liquidlasagna

  15. 5 out of 5

    Alex

  16. 5 out of 5

    Patricia Smith

  17. 5 out of 5

    Brad

  18. 4 out of 5

    Jeff Reed

  19. 4 out of 5

    Anthony

  20. 4 out of 5

    Chelsea

  21. 4 out of 5

    Patricia Reyes

    There are three different parts to this book, the hunt, butchery, and recipes. The hunt was a brief section on ethics. Butchery, which I found to be very interesting was on gutting, skinning, and getting the meat off the deer and then venison and side dish recipes. I thought the recipes were unique with simple ingredients and easy execution.

  22. 4 out of 5

    Melissa Luchsinger

  23. 4 out of 5

    Thom

  24. 4 out of 5

    Jacob Hall

  25. 4 out of 5

    Tima

  26. 5 out of 5

    Jennie

  27. 4 out of 5

    Brittany Yogerst

  28. 4 out of 5

    Micielle

  29. 4 out of 5

    Kim Friant

  30. 5 out of 5

    Rebecca Smith

  31. 4 out of 5

    Frederick Rotzien

  32. 5 out of 5

    Erin

  33. 5 out of 5

    Regan

  34. 4 out of 5

    Kowanda

  35. 5 out of 5

    Wanda C

  36. 5 out of 5

    Stacia Chappell

  37. 4 out of 5

    Wanda

  38. 5 out of 5

    F

  39. 5 out of 5

    Paul

  40. 4 out of 5

    Theresa

  41. 5 out of 5

    Amber Griffith

  42. 5 out of 5

    Terry Pearson

  43. 4 out of 5

    William J.

  44. 5 out of 5

    Ronda Sizemore

  45. 5 out of 5

    Melinda

  46. 5 out of 5

    Brooke

  47. 4 out of 5

    Daniel Muscat

  48. 5 out of 5

    Rhiannon

  49. 5 out of 5

    Chelsea

  50. 4 out of 5

    Linda Cain

  51. 5 out of 5

    Amanda

  52. 5 out of 5

    Sandra Crane

Add a review

Your email address will not be published. Required fields are marked *

Loading...