Venison Cookbook: 150 Recipes for Cooking Healthy, Low-Fat Roasts, Filets, Stews, Soups, Chilies and Sausage

by A. D. Livingston

Overview

"A.D. knows how to cook venison." --Gray's Sporting Journal

Presents 150 ways to prepare this healthy, versatile, low-fat meat

Learn techniques to cook roasts, filets, stews, soups, chili, sausage

Recipes for traditional American fare and international dishes

Blackened Venison, Montana Venison Loaf, Easy All-American Chili

Product Details

ISBN-13:	9780811767491
Publisher:	Rowman & Littlefield Publishers, Inc.
Publication date:	02/01/2018
Sold by:	Barnes & Noble
Format:	eBook
Pages:	176
File size:	2 MB

About the Author

A. D. Livingston writes about game cooking for Gray's Sporting Journal and has published numerous books on cooking game, fish, and birds. The first edition of Venison Cookbook, first published 26 years ago, has sold over 50,000 copies. He lives in Wewahitchka, Florida.

Table of Contents

Acknowledgments vii

Introductory Note for the Second Edition viii

Introduction ix

Chapter 1 Venison Steaks, Cutlets, and Chops 1

Chapter 2 Venison Stew Meat 19

Chapter 3 Ground Venison 40

Chapter 4 Venison Roasts 63

Chapter 5 Variety Meats 83

Chapter 6 Bony Parts 103

Chapter 7 Venison with Grains and Vegetables 113

Chapter 8 Fried Venison and Skillet Specialties 132

Chapter 9 Grilling, Broiling, and Barbecuing Venison 146

Chapter 10 Venison Pies 158

Chapter 11 Cured Venison and Sausage 169

Chapter 12 Venison for Breakfast 183

Chapter 13 Marinades and Sauces 191

Appendix A Ten Steps to Better Venison 198

Appendix B Metric Conversion Tables 206

Index 209

Editorial Reviews

This latest cookbook by Livingston, whose culinary expertise is highlighted in a column appearing in "Gray's Sporting Journal", should appeal to anyone interested in the finer points of preparing dishes made with cuts of meat from elk, moose, deer, or caribou, including ranch-raised or market-purchased meat or the meat of any such animals brought home by hunters themselves. Livingston follows a discussion of the butchering process with no-nonsense recipes calling for ingredients that are basic and few in number. Such stews as gumbo and ragout appear fairly foolproof. Other familiar dishes include burgers, roasts, stuffed peppers, and sausage. An appendix offers hunters 10 pointers aimed at having the finest meat to start with. Livingston even discusses the importance of good manners, such as never referring to the meat from deer as anything but "venison" when at the table.

Alice Joyce