Venison Cookbook

<P>Veteran cookbook authors Jim and Ann Casada share 400 field- and kitchen-tested recipes along with dozens of sauces and marinades that span the spectrum of venison cookery. From traditional favorites to gourmet and ethnic specialties this is a complete cookbook with recipes for choice cuts and ground venison soups and stews sausages and jerky and meatballs and chilis along with offerings for slow cooker casserole dish and grill. </P><P></P><P>Healthier and more natural than overly processed beef venison is a low-fat low-cholesterol high-protein option and the Casadas have focused on providing health-smart recipes. They also include tips on the best spices and cooking methods as well as processing packaging and safe handling of the meat.</P><P></P><P>From appetizers to full meals old-fashioned favorites and popular choices for today’s diets you’ll find creative and innovative ideas for cooking venison. The American Heart Association endorses venison as a heart-healthy red meat and when properly handled processed and prepared it is every bit as delectable as the finest cuts of beef. The information on field processing and care will result in the best-tasting venison whether you process the meat yourself or have it commercially done.</P><P></P><P></P>