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Venison: The Slay to Gourmet Field to Kitchen Cookbook by Jon Wipfli at Abbey's Bookshop,
Venison: The Slay to Gourmet Field to Kitchen Cookbook
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Jon Wipfli Matt Lien

Venison

The Slay to Gourmet Field to Kitchen Cookbook

Jon Wipfli,  Matt Lien

$49.99

Hardback

Not in-store but you can order this
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English
Voyageur Press
27 September 2017
Cooking with meat & game
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.
By:  
By (photographer):  
Imprint:   Voyageur Press
Country of Publication:   United States
Edition:   New Edition
Dimensions:   Height: 246mm,  Width: 190mm, 
ISBN:   9780760352403
ISBN 10:   0760352402
Pages:   176
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

Jonathon Wipfli is a Midwest native dedicated to cooking with local and sustainable ingredients.As graduate of the French Culinary Institute of New York, he has travelled the country developing an extensive cooking repertoire. Jon has worked in the kitchens of restaurants such as Marlow and Sons, Cookshop, and as sous chef at The Bachelor Farmer. After a decade of cooking in restaurants, he moved on to form The Minnesota Spoon, through which he offers personal chef and catering services as well as technique-based cooking lessons for all ages.Jonathon is also a regular food writer for The Growler magazine. He lives in Minneapolis.

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