Venison
The Slay to Gourmet Field to Kitchen Cookbook
by Jon Wipfli
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Pub Date Oct 01 2017 | Archive Date Nov 08 2017
Quarto Publishing Group – Voyageur Press | Voyageur Press
Description
Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's 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. Venison demystifies them and in the process shows the value of individual cuts and how to maximize one's 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.
Marketing Plan
Campaign Focus:
A contemporary approach to venison cookery sure to appeal to hunters, the new outdoorsman, home cooks who love to explore new dishes, and the growing rural set searching for natural, local, seasonal food who are digital and kitchen savvy.
Key Selling Points:
· Local and natural meat is popular
· Venison is a lean, healthier meat
· New modern recipes from an experience chef and caterer from the Midwest
Key Campaign Activity
Pitch to top food and hunting media
Review copy push to food editors at top dailies
Interview pitch to top food radio/podcast outlets
Available Editions
| EDITION | Other Format |
| ISBN | 9780760352403 |
| PRICE | $26.99 (USD) |
| PAGES | 176 |
Links
Featured Reviews
Haley H, Reviewer
Informative, beautiful pictures and delicious recipes.
There are three different parts to this book, the hunt, butchery, and recipes. The hunt was a brief section on ethics. Butchery, which I found to be very interesting was on gutting, skinning, and getting the meat off the deer and then venison and side dish recipes. I thought the recipes were unique with simple ingredients and easy execution. (I'm glad deer season is here because biscuits with country-style venison sausage gravy sounds really good)
This is definitely a book I would buy for myself and with it being the holiday season it would make a great gift for anyone who appreciates venison!
Patricia R, Reviewer
There are three different parts to this book, the hunt, butchery, and recipes. The hunt was a brief section on ethics. Butchery, which I found to be very interesting was on gutting, skinning, and getting the meat off the deer and then venison and side dish recipes. I thought the recipes were unique with simple ingredients and easy execution.
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