Buck, Buck, Moose: Recipes And Techniques For Cooking Deer, Elk, Moose, Antelope And Other Antlered Things

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'''This is not your father's venison cookbook. <i>Buck, Buck, Moose</i> is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. <br><i>Buck, Buck, Moose</i> will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. <br> You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. <i>Buck, Buck, Moose</i> also includes a lengthy section on curing venison and sausage-making. <br> Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.'''

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