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Jon Wipfli, “Venison”, 2017.

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Here I present: Jon Wipfli, “VENISON: Slay to Gourmet; Field to Kitchen Cookbook”, 2017.

INTRODUCTION.

The the cookbook starts with a “preface”, after which are are thirty-five (35) recipes divided into two (2) “sections”.  The “table of contents” is shown BELOW.

TABLE OF CONTENTS.

PREFACE.

PART 1. THE HUNT.

PART 2.  BUTCHERY.

PART 3. RECIPES.

 SECTION ONE: SHAREABLES.

  1. Heart Skewers WITH GARLIC, GINGER, AND CHILE OIL.
  2. Leg Skewers WITH STOVETOP BEANS AND GREMOLATA.
  3. Bone Broth.
  4. Cast-Iron-Seared Venison Dressed in Chile.
  5. Honey’ Mustard WITH FRY BREAD AND WINTER PICKLES.
  6. Meatballs WITH CHERRY BARBECUE SAUCE.
  7. Lettuce Wraps’.
  8. Jalapeño Poppers WITH BROWN SUGAR–BRAISED SHOULDER.
  9. Terrine WITH WINTER PICKLES.
  10.  BACON JAM, AND CHILE HONEY MUSTARD.
  11. Leg Sandwiches WITH BACON JAM AND CREAMY BLUE CHEESE.
  12. Black and Blue Gut Loin Carpaccio WITH GARLIC AIOLI.
  13. Roasted Shoulder, Seasoned Ricotta, and Chilled Asparagus Salad WITH CHAMPAGNE.
  14. VINAIGRETTE Farro and Brussels Sprouts Soup WITH VENISON LEG.
  15. Venison Neck Split Pea Soup.
  16. Venison and Pineapple Chili

SECTION TWO: ENTRÉES.

  1. Breakfast Sausage WITH OVER-EASY EGGS AND BACON.
  2. BRUSSELS Biscuits WITH COUNTRY-STYLE VENISON SAUSAGE GRAVY.
  3. Sausage Braise WITH SAUERKRAUT AND BONE BROTH.
  4. Schnitzel WITH CREAMY KALE AND GRILLED LEMONS Raw Kale Salad WITH LEG PAILLARD.
  5. GARLIC, ANCHOVY, AND HERB VINAIGRETTE
  6. Smoked Leg Steak WITH COLESLAW.
  7. Burgers WITH SWEET POTATO FRIES AND CHIMICHURRI.
  8. Tacos WITH JOSIE’S PICO DE GALLO, FENNEL CABBAGE SLAW, AND GARLIC AIOLI.
  9.  Meatloaf WITH EMBER-ROASTED ROOT VEGETABLES AND BOURBON-MAPLE BUTTER.
  10. Cori’s Hot Dish.
  11.  Blackened Sirloin WITH BLISTERED GREEN BEANS AND HERB VINAIGRETTE.
  12.  Loin WITH WHOLE ROASTED CAULIFLOWER, CAULIFLOWER PURÉE, TOASTED BREADCRUMBS.
  13.  Porcini-Encrusted Loin WITH MASHED POTATOES, MEAT SAUCE, AND WINTER PICKLES.
  14. Lomo Al Trapo WITH SEARED BOK CHOY AND ANCHOVY BUTTER.
  15. Roasted Tenderloin WITH WARM BACON AND SPINACH SALAD.
  16. Butter-Poached Tenderloin WITH SAUCE GRIBICHE AND SEARED ZUCCHINI.
  17. Tomato-and-Brown-Sugar-Braised Shoulder WITH WHITE CHEDDAR AND JALAPEÑO GRITS.
  18. Shoulder Steak Confit WITH CARAMELIZED CABBAGE, MEAT SAUCE, AND CHAMPAGNE.
  19. VINAIGRETTE Confit Deer Leg WITH FLATBREAD, FRUIT COMPOTE, COMPOUND BUTTER, PESTO.



Here I presented: Jon Wipfli, “VENISON: Slay to Gourmet; Field to Kitchen Cookbook”, 2017. 

COMMENTS.

The cookbook starts with a “preface” about “Field & Stream” food sourcing. I ignored the “preface” remarks, as the writer was addressing a different type reader. Hunger versus Hunting  is addressed in the “preface”.  Farmland versus Wilderness is discussed before the recipes are given. A cookbook is from a chef, not a politician.

ABOVE is the reality of American eating. Only $5,700 is annually spent per capita on food.  106 pounds of meat or bird annually per capita. 16 pounds of fishes.  The consumer preference is fishes from Streams (wild-caught). Venison is a preference from the Field by the public. This cookbook is for people who wish freedom of choice in cookery.

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