The Venison Sausage Cookbook, 2nd: A Complete Guide, from Field to Table
Webster expands on his first book, The Complete Venison Cookbook, in this specialized and exhaustive volume sure to please hunters and cooks who don't want any part of a deer to go to waste. Webster explains how to select the meat ("My first challenge was to balance the low-fat venison with a moist meat... my second challenge was to develop venison sausage recipes that would be easy to make at home"). He then lists the cuts of meat used (along with information on calories, fat and protein) and the equipment required, then lays out the procedure in a friendly, step-by-step fashion. Recipes for links, patties and bulk (think salami size) sausage include Louisiana-Style Boudin Bon Blanc, Smoke-Flavored Andouille Venison Sausage (perfect for a meal of Sweet Potato and Andouille Venison Sausage Soup), and several versions of Italian sausages, including Parmesan and Venison (which would go well in his recipe for Italian Venison Sausage with Peppers and Onions). Of course, for hearty winters, outdoors folk would do well to begin their day with the traditional Buttermilk Biscuits with Breakfast Venison Sausage Gravy.Copyright 2003 Reed Business Information, Inc.--This text refers to an alternatePaperbackedition.