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- Author: Rick Black
- Publisher: Stackpole Books
- ISBN-10: 0811732878
- ISBN-13: 9780811732871
- Format: 15.5 x 23.1 x 0.9 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
Soups and stews, chilies, venison casseroles, jerky and sausages, deer balls, deer loaf136 recipes including Deer in the Cabbage Soup, Hunting Lodge Stew, Deer in the Beer Chili, Travis's Deer Camp Breakfast, Whitetail County Venison Sausage, Sloppy DoesWritten by a hunter who knows from experience how to cook with deer burger at home and in camp, Deer Burger Cookbook answers a question every hunter has asked: What do I do with all this deer burger?With his trademark down-home sense of humor, Cousin Rick Black shares a wide variety of deer burger recipes, so you'll never get bored eating the same old chili and jerky. Black even reveals his award-winning family bratwurst recipe. Techniques and flavors borrowed from Mexico and Jamaica spice things up, and the book also includes recipes for large crowds.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 22d.13:50:52
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Rick Black
- Publisher: Stackpole Books
- ISBN-10: 0811732878
- ISBN-13: 9780811732871
- Format: 15.5 x 23.1 x 0.9 cm, minkšti viršeliai
- Language: English English
Soups and stews, chilies, venison casseroles, jerky and sausages, deer balls, deer loaf136 recipes including Deer in the Cabbage Soup, Hunting Lodge Stew, Deer in the Beer Chili, Travis's Deer Camp Breakfast, Whitetail County Venison Sausage, Sloppy DoesWritten by a hunter who knows from experience how to cook with deer burger at home and in camp, Deer Burger Cookbook answers a question every hunter has asked: What do I do with all this deer burger?With his trademark down-home sense of humor, Cousin Rick Black shares a wide variety of deer burger recipes, so you'll never get bored eating the same old chili and jerky. Black even reveals his award-winning family bratwurst recipe. Techniques and flavors borrowed from Mexico and Jamaica spice things up, and the book also includes recipes for large crowds.
Reviews