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"A.D. knows how to cook venison." --Gray's Sporting JournalPresents 150 ways to prepare this healthy, versatile, low-fat meatLearn techniques to cook roasts, filets, stews, soups, chili, sausageRecipes for traditional American fare and international dishesBlackened Venison, Montana Venison Loaf, Easy All-American Chili
Acknowledgments Introductory Note for the Second Edition Introduction CHAPTER 1 Venison Steaks, Cutlets, and Chops CHAPTER 2 Venison Stew Meat CHAPTER 3 Ground Venison CHAPTER 4 Venison Roasts CHAPTER 5 Variety Meats CHAPTER 6 Bony Parts CHAPTER 7 Venison with Grains and Vegetables CHAPTER 8 Fried Venison and Skillet Specialties CHAPTER 9 Grilling, Broiling, and Barbecuing Venison CHAPTER 10 Venison Pies CHAPTER 11 Cured Venison and Sausage CHAPTER 12 Venison for Breakfast CHAPTER 13 Marinades and Sauces Appendix A: Ten Steps to Better Venison Appendix B: Metric Conversion Tables
