The definitive book on venison cooking addresses virtually every aspect of venison processing, preparation, cooking, and preservation.

Beginning with basic recipes for home and camp to preparing and presenting venison for the most elegant dining occasions, there are over 700 venison recipes for steaks, chops, roasts, and ribs, plus chilies, stews, stroganoffs, meat loaves, burgers, and much more.

The venison chef will enjoy the experience of preparing and eating venison as you would never have imagined. The book solves the riddle of why your venison is tough and has a strong taste, and how to prevent those problems completely.

Also included are over 250 recipes that complement venison, plus recipes for canning, drying, sausage making, smoking, pickling, and preserving.

I can assure you that no self-respecting woodsman, hunter or camper would want to be without this wonderful collect ion of recipes. A much needed addition to any cookbook library. —Tom T. Hall, singer

• by Harold W. Webster, Jr.
• Paperbound
• 420 pages
• 8.5 x 11 inches
• Illustrations
• ISBN-10: 0-937552-70-4
• ISBN-13: 978-0-937552-70-4
• Language: English
• Publisher: Quail Ridge Press (©1996)

Burgundy and Spice Venison Pot Roast

1 (3-lb. or 4-lb.) venison round roast   
2 cloves of garlic, sliced   
salt   
black pepper   
all-purpose flour   
1 small yellow onion, minced   
1/4 cup safflower oil
2 Tbsp. butter
allspice
ground cloves
cinnamon
2 cups Burgundy

Make deep cuts in venison and place a slice of garlic in each cut. Rub the roast with salt and pepper. Dredge the venison in flour. Flour the roast after salting and peppering it. Brown venison on all sides in Dutch oven. Brown minced onion in small amount of safflower oil. Place browned onions on top of browned roast. Sprinkle roast with dash of allspice, cloves and cinnamon. Pour Burgundy over the venison roast; cover, and simmer on top of stove for 4 to 6 hours or until tender. Add more wine if needed. Remove roast to a warm oven. Reduce pan liquids to make a gravy. Slice roast and spoon gravy over the slices.