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The Art of Cooking VENISON

THE ART OF COOKING VENISON

Over 10,000 Copies Sold!

BY ALBERT WUTSCH, CERTIFIED EXECUTIVE CHEF

$15.00

Frequently Bought With:

The Art of Barbecuing and Grilling Game

The Art of Backyard Butchering DVD

Bundle and Save:

Order The Art of Cooking Venison, The Art of Barbecuing and Grilling Game and The Art of Backyard Butchering (DVD) and get all three for one low price $35.00 

 

Product Details: Discover the chef's secrets to preparing venison so every mouthful is moist, tender and wonderfully flavorful. Contains 68 pages of information and recipes. Table of Contents: Forward, Field Care, Nutritional Information, Venison Butchery or Fabrication, Glossary, Safe Cooking Tips, Broiling, Grilling, and Barbecuing, Roasting, Saute, Stir-Fry, Braising and Stewing, Ground Venison, Sauces,  Spice Blends and Rubs. ISBN 0-9663056-0-4 Copyright © 1997, by Cache Creek Enterprises.

Order By Phone: 724-549-4192 or By Mail

 

“Chef Wutsch's delicious recipes and handy preparation tips underscore his mastery of the true art of cooking venison."

Jackie Bushman, CEO & Publisher, Buckmasters

 

“After returning from our backcountry camp, our hunters started telling me how good the food was before they talked about the elk they harvested. NOW, that says a lot about your cooking!"

Jake & Donna McDonald, Upper Canyon Outfitters, Alder MT.

 

“Our attendees have raved about Chef Al’s seminars on game cookery. He is an excellent choice for a seminar presenter!”

Chris O’Hara, Event Director, Eastern Sports and Outdoor Show.

 

“Chef Al’s Grilled Turkey Breast with Peach Chutney is out of this world!”

Mark Drury, (Owner, President, Drury Outdoors, Bloomsdale, MO)