Venison: The Slay to Gourmet Field to Kitchen Cookbook

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.