The Slay to Gourmet Field to Kitchen Cookbook
by Jon Wipfli
Pub Date 01 Oct 2017
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 one's quarry.
More than 50 recipes for venison and accompanying accoutrements and sides are beutifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople.
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