Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
If I Killed a Deer

If I Killed a Deer

Mullin, Richard Ellett
Kathrine Rend
Mullin, Richard Ellett

Paperback

Cookbooks GeneralHuntingAmerican Cooking

ISBN10: 0984600302
ISBN13: 9780984600304
Publisher: Provendre
Published: Jul 29 2010
Pages: 150
Weight: 0.50
Height: 0.35 Width: 6.00 Depth: 9.00
Language: English
Venison recipes, food trivia & musings of a Carolina hunter & cook. Venison. The other red meat. Truly to appreciate a habitat, you must taste it. That statement by naturalist Adrian Forsyth is a mouthful. North or South, East or West, no matter where you travel or live, you'll appreciate that place more by eating what is native to it. Nearly a quarter million deer are harvested by hunters each year in South Carolina. And the Lowcountry has the longest deer season in the U.S. August to January, shoot all you want, no limit. Maybe you're interested in Southern cooking, or regional foodways, or slow food, or even in the pan-global kitchen. Or maybe you're looking for the venison cookbook that calls for an envelope of Lipton's dried French Onion Soup, or a can of Campbell's Cream of Mushroom. If so, this is not it. Here you'll find scratch cooking with fresh ingredients. Lots of these recipes are quick and easy to make. Still others have a few more steps for the hunter who loves to cook. But even the slow recipes are guaranteed to be worth the wait!

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