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EbookBell Team
4.0
26 reviewsThe book presents simple and consice recipes and instructions for many wild game dinners primarily regarding venison and pheasant dishes. In the book you will find descriptions of how Paul Jensen butcher his deer. He describes how he cuts the meat at home and make the individual pieces ready for the freezer. Back straps, sirloin, bottom round, eye rounds and sirloin tips are all frozen in individual freezer bags that are vacuum sealed. Scrapmeat are placed in two separate bags, the better pieces are preserved for stroganoff and chili, while the chucks are preserved for veneison patties. The author also describes how he tenderises the meat of both deer and birds. He discusses the different ways of either plucking or skinning birds. Side dishes are also shown and the book includes color photos of all dishes.
