Venison Cookbook

By: A.D. Livingston
ISBN: 0-8117-2594-4
List Price: $19.95
Stackpole Books

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Acknowledgments

Introduction

1. Venison Steaks, cutlets, and chops

2. Venison Stew Meat

3. Ground Venison

4. Venison Roasts

5. Variety Meats

6. Bony Parts

7. Venison with Grains and Vegetables

8. Fried Venison and Skillet Specialties

9. Grilling, Broiling, and Barbecuing Venison

10. Venison Pies

11. Cured Venison and Sausage

12. Venison for Breakfast

13. Marinades and Sauces

Appendix A: Ten Steps to Better Venison

Appendix B: Metric Conversion Tables

Index

From The Publisher:

Venison is America's favorite game meat, and with good reason: It's plentiful, it's naturally low in fat, and it's versatile.

Venison Cookbook presents 150 ways to prepare this wonderful food.  You'll learn how to make savory stews, soups, chili, pies, and sausage, as well as how to cook various cuts of venison.  Recipes include both traditional American fare and interesting but simple international dishes.

Whether you're a novice or an experienced cook, you will enjoy preparing these and other delicious meals for your family and friends:

Venison Stroganoff
Montana Venison Loaf
Baked Rib Barbecue
Hawaiian Venison Kabobs
Easy Venison Quiche
Old-Time Smoked Sausage
Blackened Venison
Easy All-American Chili
Venison Cabbage Rolls
Venison Tamale Pie
Sauerbraten
Easy Venison Gumbo

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A.D. Livingston writes a monthly column on food for Gray's Sporting Journal.  He is also the author of several cookbooks, including Outdoor Life's Complete Fish and Game Cookbook and Cast-Iron Cooking.

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