Hunters harvested an estimated 333,254 deer last year in Pennsylvania. If you or someone you love to cook for comes home from camp with that big buck this year, you’re going to need to figure out what to do with all that meat! BUCK, BUCK, MOOSE by Hank Shaw is packed with recipes, tips and techniques for cooking deer, moose, elk and other antlered animals.
Part one of this guide focuses on the basics any hunter needs to field dress, butcher and store their harvest. Though the photos are not for the faint of heart (or stomach), this section includes everything you need to know to take your lucky shot safely from field to freezer.
More appealing is part two, with recipes for all things venison, including soups, stews, roasts and ribs. There are even sections on sausage making and choosing the perfect beer or wine to pair with your feast! Other books such as Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths and A Hunter’s Cookbook by Robert Cuthbert will further help you to enjoy every bite of this season’s bounty. Reserve one or two online or call us at (717) 432-5613. Bon appetit and see you at the library!
(LM)