The Venison Book; How to Dress, Cut Up and Cook Your Deer

By Audrey Alley Gorton

Concise, entertaining manual explains every aspect of preparing venison from catching the deer and curing and freezing its meat. Includes recipes for Venison stroganoff, Stew, Sausages, Sauerbraten, Pot roasts, Stuffed cabbage leaves, Cornish pastries, Venison and kidney pie, Curried venison, Gespickter rehfleisch, Potato dumplings, and Cumberland sauce."

• Format: Paperback
• Language: English
• ISBN: 0828900019
• ISBN13: 9780828900010
• Release Date: November 1957
• Publisher: The Stephen Greene Press
• Length: 78 Pages
• Weight: 0.28 lbs.
• Dimensions: 1.0" x 1.0" x 1.0"