A Complete Guide from Field to Table
By Harold W. Webster Jr.
Venison chef extraordinaire Harold Webster lifts the veil of mystery about making and cooking
world class venison sausage at home. It's simple, easy and safe. The only equipment you'll need
is a hand grinder, plastic wrap, cotton string and a freezer. Over 300 mouth-watering recipes.
The author even includes instructions for building a traditional smokehouse.
Softbound, 8 1/2 x 11, 284 pages.