Slice of the Wild: 100 of the Worlds Best Venison Recipes
by Eileen Clarke
Slice of the Wild is Soft cover, coil bound 10 ¼ x 8 ¼ inches
194 pages, 1oo venison recipes, 40 sides
52 color and 63 black & white photos of venison field care, venison aging, venison butchering —
a bullet to fork how-to section that makes butchering a deer (or elk, antelope, moose or caribou) and aging big game as easy as sitting down to your kitchen table. Plus lots of easy homemade marinades for venison–as well as dry rubs and brines– to enhance those venison recipes. Elk recipes for the tender and the tough, deer recipes for rutty mule deer as well as delicate whitetail, antelope recipes, and a simple way to evaluate what that buck hanging in the garage needs to provide tasty and tender meals all through Eating Season!