Book description
In this book, you will learn about all facets of venison cooking,
from field care and proper internal temperature, to smoking your own
venison, creating gourmet bone-in roasts or grilling chops to
perfection. You will learn the specific techniques that have made
Leysath the country's most recognized wild-game chef. And you will
enjoy many illustrated recipes you'll long to try this deer season.
Scott Leysath, The Sporting Chef, is America's leading
authority on the proper preparation of fish and game. He has worked in
the food and beverage industry since 1978. After serving as
vice-president of a 33-unit restaurant chain, Leysath opened his own
restaurant. He has a passion for hunting, fishing and teaching others
how to make the most of their catch but spends a considerable amount
of time on the water and in the woods, hosting TV shows, conducting
fish and game seminars and making personal appearances.
