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.
