Buck Buck Moose : recettes et techniques pour cuisiner le chevreuil

A completely revised and expanded edition of one of the best-selling venison cookbooks of all time, with more than 100,000 copies sold and nearly 1,500 five-star reviews on Amazon, by James Beard Award-winning chef and hunter Hank Shaw.

This ten-year anniversary edition includes nearly 30 new recipes, 200 color photographs, new techniques for processing, cooking and making charcuterie with big game, and revisions throughout.

This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all big game animals, from deer and elk to pronghorn, moose, and caribou - the recipes also work seamlessly with wild sheep and goats, bison, plus exotics like nilgai and oryx.

Buck, Buck, Moose takes you around the world, from nose to tail. The book features more than 125 recipes ranging from traditional dishes from six continents to original recipes never before seen.

You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison, charcuterie, and sausage-making.

Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.