Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specialising in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipflis 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. Wipfli demystifies them and in the process shows the value of individual cuts and how to maximize ones 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.
