Title: The venison book
First published: 1957
Description: "[T]his book is a clear, crisp guide to handling venison with today's methods and equipment. Where to shoot; dressing the kill; getting it home; whether to hang; who to skin; where to cut for chops and steaks; freezing, canning, curing, cooking: The venison book gives the how and why for every step from woods to table. ... [T]here is a record number of recipes, traditional or simple, plus a chapter on straightforward dishes to serve with this king of game" -- notes.
Subjects: Cookery (Venison), Cooking (Venison), Cooking (wild foods), Cooking (game)
LC classification: TX751 .G6