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Discover the chef’s secrets to preparing venison so every mouthful is tender, moist and wonderfully flavorful (without the gamey taste). Drawing on his years as an accomplished chef, hunter and avid outdoorsman, Chef Wutsch has blended simple, yet elegant recipes with practical cooking instructions so that you, too, within minutes, will be preparing mouthwatering venison dishes like a pro.
The Art of Cooking Venison contains over 50 easy-to-prepare recipes created to be enjoyed in the home. This incredible useful guidebook covers everything from field-dressing deer and butchery to easy-to-understand professional cooking tips. In addition to venison, these recipes are perfect for antelope, moose, elk, lamb, beef and veal. The cost of the book is $12 per copy plus $2.50 for shipping and handling. Whether you are a sportsman who wants to enjoy the fruit of the hunt, a weekend gourmet or just have a freezer full of venison, The Art of Cooking Venison is the perfect answer for many great meals.
"I didn’t know venison could taste this wonderful...even my wife, who normally will not eat game meat, loves these venison recipes."
- Greg Strittmatter, Owner, Duckout Camp, Pennsylvania
"From this masterpiece of recipes and helpful hints, I can prepare the ultimate meal for my hunters."
- Jeff Wingard, Wolfpack Outfitters, Montana
"Absolutely delicious...I’ll never turn venison into ground meat again."
- John Schwartz, President, Punxsutawney Hunting Club, Established 1919
"Elevates cooking venison to an art form...Only Chef Wutsch could create this collection of easy, yet truly mouthwatering recipes. This should definitely be an addition to every sportsman’s collection."
- Barbara Pudney, Event Director for the largest outdoor show in North America: The Eastern Sports, Boat, Camping and Travel Outdoor Show.
Venison is a healthy choice and a new alternative for other red meats. It is low fat, low cholesterol, high protein and low calories without chemical additives. Venison is very popular in today's professional circuit, promoting health and foods indigenous to America. It is the main thrust for developing American Cuisine.