Written by a hunter who knows from experience how to cook with deer burger at home and in camp, Deer Burger Cookbook answers a question every hunter has asked: “What do I do with all this deer burger?”
With his trademark down-home sense of humour, Cousin Rick Black shares a wide variety of deer burger recipes, so you’ll never get bored eating the same old chilli and jerky. Black even reveals his awardwinning family bratwurst recipe. Techniques and flavors borrowed from Mexico and Jamaica spice things up, and the book also includes recipes for large crowds.
About the Author
Rick Black lives in Southeastern Iowa in American and is a veteran hunter, fisherman, and outdoor cook.
- Book Specifications
Sub Heading 150 Recipes for Ground Venison in Soups, Stews, Casseroles, Chilies, Jerky, and Sausage ISBN 9780811736596 Author Rick Black Binding Paperback Extent 144 pages Illustrations Yes Ebook No
'It's a rare treat to find a cookbook that entertains as much as it sets the stomach rumbling, but 'Cousin Rick' Black has crafted one that does just that. With well over 100 pages of soup, chilli, jerky, sausage and casserole recipes, there is guaranteed to be something that tickles the taste buds. Black is a likeable author, as many who have read his previous cookbooks will attest to, and his down-to-earth style and liberal doses of hunting humour turn a collection of recipes into a narrative-driven culinary journey. Of course, the proof is in the eating not the sentence structure, and he delivers on this front time and time again. The introduction section goes through what to look for in a doe when meat hunting and how to dress your shot deer. Black's favoured way of preparing the deer burger - the constant of all his recipes - is covered in a step-by-step way. From this starting point, the meals are all simple to rustle up. There are few, if any, ingredients that you won't already have in a well stocked kitchen or pantry. The included recipes do not assume a high level of cookery skill, and the emphasis is on big flavours, not dainty and time-consuming preparation. It is prudent to mention at this point that, as this is an American book, there are some ingredients that you may struggle to find in the UK - but there were only a few cases when I couldn't locate a similar substitute. Measurements are also listed in the US-specific 'cup', but conversions are easy to locate... This compact and handy guide deserves a pace in any venison lover's bookshelf. I know my copy is well thumbed'. - Sporting Rifle
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