Venison: The Slay to Gourmet Field to Kitchen Cookbook
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. 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.
Jonathon Wipfli is a Midwest native dedicated to cooking with local and sustainable ingredients.As graduate of the French Culinary Institute of New York, he has travelled 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 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.Jonathon is also a regular food writer for The Growler magazine. He lives in Minneapolis.