The Venison Sausage Cookbook, 2nd: A Complete Guide, from Field to Table [Paperback]

Harold Webster (Author)

Book Description

Publication Date: July 1, 2007

The perfect book for the many hunters and their families who have always wanted to learn how to make venison sausage.

Editorial Reviews

From Publishers Weekly

Webster expands on his first book, The Complete Venison Cookbook, in this specialized and exhaustive volume sure to please hunters and cooks who don't want any part of a deer to go to waste. Webster explains how to select the meat ("My first challenge was to balance the low-fat venison with a moist meat... my second challenge was to develop venison sausage recipes that would be easy to make at home"). He then lists the cuts of meat used (along with information on calories, fat and protein) and the equipment required, then lays out the procedure in a friendly, step-by-step fashion. Recipes for links, patties and bulk (think salami size) sausage include Louisiana-Style Boudin Bon Blanc, Smoke-Flavored Andouille Venison Sausage (perfect for a meal of Sweet Potato and Andouille Venison Sausage Soup), and several versions of Italian sausages, including Parmesan and Venison (which would go well in his recipe for Italian Venison Sausage with Peppers and Onions). Of course, for hearty winters, outdoors folk would do well to begin their day with the traditional Buttermilk Biscuits with Breakfast Venison Sausage Gravy.
Copyright 2003 Reed Business Information, Inc. --This text refers to an alternate Paperback edition.

Review

"The difinitive reference on venison sausage." --Will Primos, president and founder, Primos Hunting Calls

 

"Right when I thought Harold Webster couldn't improve on his gourmet venison recipes, he knocks another home run."--Gerald R. Barber, former chairman, National Wildlife Foundation

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Product Details

• Paperback: 304 pages
• Publisher: Lyons Press; 1st edition (July 1, 2007)
• Language: English
• ISBN-10: 1599210762
• ISBN-13: 978-1599210766
• Product Dimensions: 11.4 x 8 x 0.7 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #765,549 in Books (See Top 100 in Books)
  • #83 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Game

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Customer Reviews

Most Helpful Customer Reviews

3 of 4 people found the following review helpful:

4.0 out of 5 stars Yum yum, eat 'em up!, February 16, 2007

By 

J. Rogers "ChE" (Amarillo, TX) - See all my reviews
(REAL NAME)   

This review is from: The Venison Sausage Cookbook: A Complete Guide, from Field to Table (Paperback)

I decided to start processing my own deer & I love venison sausage, so...I bought this book. Now I'm Mr. Sausage! Lots of recipes and plenty of information to get started even if you don't know anything about sausage.

4.0 out of 5 stars Great flavors, February 10, 2011

By 

Ruth L. Willis "Ruth" (Virginia) - See all my reviews
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Amazon Verified Purchase

This review is from: The Venison Sausage Cookbook, 2nd: A Complete Guide, from Field to Table (Paperback)

I really like this book, although it's not a perfect resource, it's impressive. Sometimes the instructions are not enough to make a successful sausage, but once you have the technique down, all you really need is the proportions for the spices. I would really recommend a book named Charcuterie by Michael Ruhlman as a fabulous technique book; then Webster's recipe book is great on the seasonings for almost any sausage in the world. . . but made from venison. One huge drawback in this book is that there are absolutely no photographs except the one on the front cover. . . which leads me to wonder whether all the recipes have been made by the author in just one lifetime. Another problem is that many recipes are sized for massive amounts. . . not always suitable for the home cook, and I find myself constantly doing math to break it down. I don't want 15 pounds of anything! I'm still happy to have alot of these exotic recipes from other countries, which is what I enjoy. He draws from all over the world for the sausage recipes. . . which makes sense. Venison is not an odd meat. It was THE PRIMARY red meat of many people for a very long time. It is fabulous in sausages which you normally make beef out of. If you hunt or are married to a hunter, get this book; it will help you use venison in new ways. There really is no other venison sausage book out there at this time. Thanks Harold!

5.0 out of 5 stars Help is on the way, February 5, 2010

By 

MouseMargo "Mouse" (Wisconsin) - See all my reviews

Amazon Verified Purchase

This review is from: The Venison Sausage Cookbook, 2nd: A Complete Guide, from Field to Table (Paperback)

Deer season is past for this year but I read through the sausage book and it was very informative. I really like and look forward to trying some of them also.