The Complete Venison Cookbook

Once in a while, something comes along that, for whatever reason, strikes me as mighty impressive. Such is the case with The Complete Venison Cookbook.
Now, I'm not a chef, by any stretch of the imagination... I can fry the best bacon you've ever eaten, and I have been known to produce some great gravy to complement our camp favorite (venison nuggets) over the years, but even the gravy's been replaced by canned cream of mushroom soup now -- I'm what you might call a lover of less labor. That said, even I can see the value of a good resource when I see it.

That's exactly what I found when I opened The Complete Venison Cookbook -- a mighty good resource for venison cooks the world over. The author of this book, Harold W. Webster, Jr., really knows his stuff. Not only is Mr. Webster a gifted and well-travelled (and apparently well-versed) chef, but he's a hunter as well. In fact, I don't have the space here to list all of his accomplishments, but suffice it to say that he's been around.

From the shot to the supper table, Webster covers it all in this book. The overriding fact is stated in the first line if the introduction: Venison does not have to taste bad! Covered topics include processing your venison, and recipes range from "Oven-Baked Chevreuil Bourguignonne" (how do you pronounce that, anyhow?) to "Southern Fried Venison Steak with Baked Grits" (ah, something I can both pronounce and identify with!), and just about everything in between.