Venison Cookbook

Veteran cookbook authors Jim and Ann Casada share 400 field- and kitchen-tested recipes that span the spectrum of venison cookery. From traditional favorites to gourmet and ethnic specialties, this is a complete cookbook with recipes for choice cuts and ground venison, soups and stews, sausages and jerky, meatballs and chilis, and recipes for slow cooker, casserole, and grill.

Healthier and more natural than overly processed beef, venison is the low-fat, low-cholesterol, high-protein option, and the Casadas have focused on providing health-smart recipes. They also include information on the best spices, processing equipment, and cutlery.

Appetizers, full meals, old-fashioned favorites, and popular choices for today’s diets, you’ll find creative and innovative ideas for cooking venison. The American Heart Association endorses venison as a heart-healthy red meat, and when properly handled, processed, and prepared, it tastes every bit as good as the finest cuts of beef. The chapter on field processing and care will result in the best-tasting venison whether you process yourself or have it commercially done.

Jim Casada is a long-time editor-at-large- and books columnist for Sporting Classics. His writing has appeared in every national outdoor-related magazine, and he has had over 5,000 articles published in newspapers, magazines, and scholarly journals. He is author of seventeen books, former president of OWAA, and founding board member of the Professional Outdoor Media Association. He is a recipient of the Federation of Fly Fishers’ Arnold Gingrich Memorial Award and numerous other outdoor-related awards. He lives in Rock Hill, South Carolina, where he and his late wife, Ann, developed and tested recipes over the years.