“Cooking Deer, Elk, Moose, Antelope & Antlered Things” Book Discussion | Omnivore Books
>> Want to see our Top Picks for this week instead?
Omnivore Books on Food | 3885a Cesar Chavez St, San Francisco, CA
Submitted by the Event Organizer
Thursday, September 1, 2016
Events at Omnivore Books On Food
Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.
You’ll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making.
Categories: Eating & Drinking, Literature