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The Art of Cooking Venison
In Stock (21)
By Albert Wutsch, Certified Executive Chef
Since its publication in 1997, this small, spiralbound book has quickly become a venison lover's classic. Recipes are simple to make and have outstanding results. The author is a certified executive chef and a culinary educator with a passion for the great outdoors. He emphasizes cooking methods and techniques, and proper field care as essential steps in game preparation.
70 pages, Softbound.