Our young friend Matt bagged a deer last November and asked me how to cook it. The internet only had “hunter” camp recipes so I started using my knowledge of the world’s cuisines to come up with something more interesting. Because these were all new recipes I was able to completely illustrate them as I wrote the recipes. As in all my books, I give you a basics section that covers light butter and the spices and sauces used in the venison recipes. I developed venison steaks with huckleberry sauce, braised venison French stew, venison cutlets with huckleberry or black berry sauce, venison black bean and kale stir fry, grilled venison chops with rosemary lemon butter and Norwegian covered meat loaf with ground venison.

For one week we had a venison festival. It was a real delight to cook with such tasty meat. If the white skin is removed the meat is not “gamy”. The drawings and instructions in each recipe show you this vital step in preparation of venison as well as give you visual step by step procedures.