Venison Every Day
The No-Fuss Guide to Cooking Game at Home
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- 39,99 zł
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- 39,99 zł
Publisher Description
Get the Most Bang for for Your Buck
Step up your venison cooking game with fresh field-to-table recipes that make the most of your whole harvest from shoulder to shank. Venison cooking is for everyone, and Allie Doran, creator of Miss Allie’s Kitchen, shows you how to make sure every meal you make is as tender, flavorful and easy as possible, from the Easiest Black Pepper Jerky to Red Wine–Braised Short Ribs with Herb Gremolata. In this recipe collection, you’ll learn all the skills you need to start cooking the best game meals of your life beyond basic stewing. Break down sinewy sirloin with tenderizing marinades, use the fat in neck meat to make mouthwatering barbacoa or even cube up tough flank meat for tacos and kebabs. Soon you’ll find there’s no such thing as a bad cut of meat when you’re cooking it right!
Even less experienced cooks can get superior quality meals—with helpful sections on field dressing your deer and suggestions for which cuts to use for every dish. In no time at all, you can break out a Wild Game Charcuterie Board for a party, level up your brunch with Southern-Style Sausage Gravy or have a date night in with the impressive Roasted Whole Tenderloin with Peppercorns. Full of hearty recipes for every cut of meat and every occasion, Venison Every Day will never leave you wondering what to do with a freezer full of deer again.
PUBLISHERS WEEKLY
Doran, The Cookful blogger and food photographer, serves up recipes that use deer meat for breakfast, lunch, and dinner in her enticing and informative debut, supplying easy and appetizing solutions for hunters who have gathered a storehouse of venison. Her favored approach is to add an acid, such as vinegar or a citrus juice, to a recipe in order to balance the gamey flavor of the meat. Examples include classic shepherd's pie with a touch of apple cider vinegar, and a bold carpaccio, its thin slices of raw meat drizzled with a vinaigrette containing lemon juice and red wine vinegar. Pork provides a fatty boost when blended with venison in dishes like Swedish meatballs or a venison chorizo. A chapter of globally inspired entr es includes kebabs with tahini-yogurt sauce, or appetizers such as Asian lettuce wraps and Mediterranean nachos (with pita chips, yogurt, tomatoes, and feta). For breakfast, there is a kale, mushroom, and venison frittata and blueberry sage breakfast sausage. Doran's fine photos bring each entry to colorful life, be it the blueberry balsamic reduction atop an invitingly rare roasted whole tenderloin with peppercorns or a pair of barbacoa meat tacos. Cooks with a taste for the wild will find plenty to up their game.
