{"product_id":"venison-the-slay-to-gourmet-field-to-kitchen-cookbook-hardcover","title":"Venison: The Slay to Gourmet Field to Kitchen Cookbook - Hardcover","description":"\u003cp\u003eby \u003cb\u003eJon Wipfli\u003c\/b\u003e (Author), \u003cb\u003eMatt Lien\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom the woods to the table, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eVenison\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e shows you how to get the most from the deer you take and how to cook it perfectly. Be the star hunter and star chef at every dinner and cookout!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service\u003cb\u003e specializing in wild game\u003c\/b\u003e, \u003ci\u003eVenison \u003c\/i\u003etakes readers through author, chef, and outdoorsman Jonathon Wipfli's \u003cb\u003etechnique for quickly and efficiently processing a deer\u003c\/b\u003e, as well as a raft of \u003cb\u003econtemporary recipes\u003c\/b\u003e for venison dishes and accompanying sides. \u003cp\u003e\u003c\/p\u003e Wipfli describes and illustrates the breakdown of a deer, focusing on the \u003cb\u003efronts\u003c\/b\u003e, \u003cb\u003emiddles\u003c\/b\u003e, and \u003cb\u003erears \u003c\/b\u003ebefore proceeding to more specific cuts like \u003cb\u003esirloins\u003c\/b\u003e, \u003cb\u003eshanks\u003c\/b\u003e, \u003cb\u003eribs\u003c\/b\u003e, \u003cb\u003eloins\u003c\/b\u003e, \u003cb\u003eroasts\u003c\/b\u003e, \u003cb\u003esausage scraps\u003c\/b\u003e, and more. Whether the reader has been hunting for two years or for thirty, there's a good chance they've never \u003cb\u003eapproached processing by muscle groups\u003c\/b\u003e. \u003ci\u003eVenison\u003c\/i\u003e demystifies them and in the process shows the value of individual cuts and how to maximize one's quarry. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eMore than 50 recipes for venison\u003c\/b\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJon Wipfli \u003c\/b\u003eis a Midwest native dedicated to cooking with local and sustainable ingredients. As graduate of the French Culinary Institute of New York, he has traveled the country developing an extensive cooking repertoire. Jon has worked in the kitchens of restaurants such as Marlow and Sons, Cookshop, and as sous chef at James Beard Award-nominated The Bachelor Farmer. After a decade of cooking in restaurants, he moved on to form The Minnesota Spoon, through which he offers personal chef and catering services as well as technique-based cooking lessons for all ages. Jon is also a regular food writer for \u003ci\u003eThe Growler\u003c\/i\u003e magazine.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.8 x 7.6 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2017\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51757241991456,"sku":"9780760352403","price":26.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/ed1c611c58282007bf09764f913f1c7f.webp?v=1780097596","url":"https:\/\/ebocreations.com\/products\/venison-the-slay-to-gourmet-field-to-kitchen-cookbook-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}