Venison Every Day: The No-Fuss Guide to Cooking Game at Home

by Allie Doran

Get the Most Bang for for Your Buck

Step up your venison cooking game with fresh field-to-table recipes that make the most of your whole harvest from shoulder to shank. Venison cooking is for everyone, and Allie Doran, creator of Miss Allie’s Kitchen, shows you how to make sure every meal you make is as tender, flavorful and easy as possible, from the Easiest Black Pepper Jerky to Red Wine–Braised Short Ribs with Herb Gremolata. In this recipe collection, you’ll learn all the skills you need to start cooking the best game meals of your life beyond basic stewing. Break down sinewy sirloin with tenderizing marinades, use the fat in neck meat to make mouthwatering barbacoa or even cube up tough flank meat for tacos and kebabs. Soon you’ll find there’s no such thing as a bad cut of meat when you’re cooking it right!

Even less experienced cooks can get superior quality meals—with helpful sections on field dressing your deer and suggestions for which cuts to use for every dish. In no time at all, you can break out a Wild Game Charcuterie Board for a party, level up your brunch with Southern-Style Sausage Gravy or have a date night in with the impressive Roasted Whole Tenderloin with Peppercorns. Full of hearty recipes for every cut of meat and every occasion, Venison Every Day will never leave you wondering what to do with a freezer full of deer again.

Genres: Cookbooks

256 pages, Kindle Edition

Published September 1, 2020

Reviews

[Sherri · Rating 4 out of 5]

YES thank you for including delicious looking photos. Taste venison as a substitute for beef or some other proteins. Give this a try!

[Connie · Rating 4 out of 5]

A venison cookbook with no cream of mushroom soup! The book strikes a great balance between simple and fancy, and takes into account most normal people's tastes and the range of desires for flavor, healthiness, cost and time requirements. I'm not opposed to cream of mushroom soup, but it's great to expand our repertoire. I felt just a bit like some of the sides/ideas pages were filler to make a long enough book, but when the sole quibble about a book is that it isn't long enough, you've got a pretty good book. Lots of good info about cuts and their best uses, whether you process your own or not.

[zeknir · Rating 5 out of 5]

This is a very awesome book! We’ve made a couple recipes so far, and she’s spot on. The only adjustments i’ve made is for a little bit more garlic or black pepper or small things like that. All of the recipes seem very approachable, normal ingredients (which is why i was drawn to it in the first place) and not too many of them! I’m excited to have this in my arsenal, and it’s made cooking with venison way less intimidating.