Product Description

Venison lovers will enjoy the experience of preparing and eating venison as never before imagined. This book solves the riddle of why some venison has a strong taste, and how to prevent it. You'll learn how to make venison tender and delicious. From basic recipes for home and camp to preparing and presenting venison for elegant dining, this book has over 700 venison recipes for steaks, chops, roasts, ribs, chilies, stews, stroganoffs, meat loaves, burgers, and more.

Also included are over 250 recipes that complement venison, plus recipes for canning, drying, sausage making, smoking, pickling, and preserving.

Product Details

• Amazon Sales Rank: #97201 in Books
• Published on: 1996-09-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 420 pages

Review
"A must for every deer hunter. This book will increase both your knowledge and your appetite for venison." -- John Louk, owner, Ol' Man Treestands

"I can assure you that no self-respecting woodsman, hunter or camper would want to be without this wonderful collection of recipes. A much needed addition to any cookbook library." -- Tom T. Hall, singer

"In the Complete Venison Cookbook, Harold Webster has created a moveable feast. A good feed. A good read." -- Will D. Campbell, author/historian

About the Author
Harold Webster has hunted and cooked venison across the United States from Maine to Nevada. He has traveled and explored the world, and along the way, has sampled, enjoyed and gained an appreciation for the many varied ways to cook venison. He has used his knowledge and skill to create this classic venison cookbook.

A graduate of the University of Arkansas, and a veteran of the Marine Corps, Harold comes from a family of early Mississippi settlers who have been hunting, cooking and eating venison since before 1795.

Customer Reviews

Fantastic book, simple easy recipes.
A friend of mine was given this book and we prepared several sausage recipes for venison. The results were great. The sausage was exceptionally flavorful. I am ordering one book for myself and another as a gift for my brother inlaw. I have been looking for a well written, easy to follow cook book for a long time. The recipes were just the right size to try several of them out at a time. Believe me its not going to be just burger or steak from now on when we butcher our deer. This book has some of the best venison sausage recipes I have ever tried. I am looking forward to trying out this cook book for all occassions.

A jam-packed cookbook!
I would recommend this wonderful cookbook to anyone. From a beginner in the kitchen to the culinary master. It offers a wide-range of recipes. Very easy to follow and understand. It offers easy to make dinners, information on making sausage and hamburger, side-dishs that compliment venison, and recipes for grand dinners. You will once again love to cook venison and even more important, you will love eating all the delicious meals.

Ok book
Own 3 venison cookbooks and this is the one I use the least. Quite a few recipes include ingrediants that are a little more difficult to find in my area. Plus a lot of the recipes don't appeal to my kids--they're more complicated and meant maybe for more "grown-up" tastes. The book is also really meant for people who process their own deer. Our meat locker processing includes the basic steaks, loin, ribs, roast, and ground, this cookbook calls for a lot of things like venison chops, hindquarter with bone, forequarter, brisket, as well as organs. I even glanced at 1 recipe calling for homemade butter which not many people have access to. There are some good sections on freezing venison, homemade sausage recipes, as well as making corned venison. I haven't tried these but good onfo to have. I much prefer the "other" Complete Venison Cookbook by Casada though over this one. I'm more of a Taste of Home/Southern Living cookbook type person though so maybe it's just me.