The venison book
Audrey Alley Gorton · 1957
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About the book
"[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.
Book details
- Year
- 1957
- Language
- English
- Publisher
- Dover Publications
- Editions
- 2
- Pages
- 80
- ISBN
- 9780486422244
Data source: Wikidata