The Venison Book (Paperback)

Concise, entertaining manual explains every aspect of preparing venison--from catching the deer and curing and freezing its meat, to eating the last delicious morsel. Includes recipes for a variety of venison dishes as well as complementary side dishes, among them: Venison stroganoff, Stew, Sausages, Sauerbraten, Pot roasts, Stuffed cabbage leaves, Cornish pastries, Venison and kidney pie, Curried venison, Gespickter rehfleisch, Potato dumplings, and Cumberland sauce. "A 'must' for both libraries and bookshops."--Library Journal.