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.

Hundreds of brand new kitchen-tested recipes make The Complete Venison Cookbook: From Field to Table your answer to a table of hungry hunters or out-of-town guests Even the choosiest of eaters will enjoy the savory variety of recipes from crockpot cookery to venison on the grill. Deer hunters and popular culinary creators Jim and Ann Casada have personally tested these recipes in their own home, assuring you of quality, delicious venison dishes. From traditional favorites to more exotic recipes, you'll enjoy every venison dish imaginable, including: Stir fry French dip Fajitas Kabobs Piccata Sloppy Joes Lasagna Ribs Pate Jerky Casseroles Stroganoff Pocket Pitas Chili and hundreds more