By Albert Wutsch, Certified Executive Chef
• Since its publication in 1997, this small, spiralbound book has quickly become a venison lover's classic. Recipes are simple to make and have outstanding results. The author is a certified executive chef and a culinary educator with a passion for the great outdoors. He emphasizes cooking methods and techniques, and proper field care as essential steps in game preparation.
• 70 pages, Softbound.