Another beautiful cookbook has just hit the shelves. This time, it’s a book exclusively dedicated to recipes featuring whitetail deer. The authors, Christian Ramsgaard and Erik Schwærter, both experienced hunters, have crafted a book filled with aesthetically pleasing and well-composed dishes that will make your mouth water.

The book is aimed at both hunters and non-hunters alike. It includes an introduction to hunting terminology as well as culinary language, along with guides on everything from field dressing the animal and deboning the legs to basic cooking methods and more advanced techniques like sous-vide and sausage-making.

A particularly positive aspect of the book is the authors' mission to inspire readers to use every part of the whitetail deer. For example, there are several delicious recipes for venison tongue and offal. In the past, it was a given that almost every part of the animal ended up in the pot. Today, however, many leave the innards for the scavengers, which is a great shame.

The book contains around 50 dedicated whitetail venison recipes, along with a variety of side dishes that pair well with game. You’ll find both impressive gourmet dishes that will dazzle most guests, as well as a range of unpretentious and easy everyday meals like pulled venison, venison shawarma, and venison burgers. This variety supports the book’s goal of making better use of the entire animal.

All in all, this is an excellent book that should have a place on the kitchen shelf of many whitetail deer hunters.

A cookbook featuring whitetail deer exclusively on the menu. The recipes have a modern and Nordic approach, appealing to both the kitchen enthusiast and the hunter.

Description

Before the meat can be served, the deer must be field-dressed and butchered, which is described in the first part of the book. The recipes focus on the various cuts of whitetail venison as well as liver and tongue. You’ll find examples like smoked cuts, terrines, tartare, and many other variations. The flavors are inspired by several international cuisines, and the recipes fill each page, accompanied by full-page photographs. Throughout the book, cuts are explained, and there are tips for plating and sides. Finally, you’ll find a selection of potato recipes as well as glossaries for both culinary and hunting terms.

Evaluation

Hunting is more popular than ever, and the game brought home deserves to be turned into something delicious. This book provides excellent guidance and is an attractive and inviting cookbook that will inspire readers to explore new ways to prepare whitetail venison. The language and recipes are straightforward and informal, and the beautiful photos offer great inspiration for presentation. All in all, it's a stunning book on the many ways a single game animal can be prepared.