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- Author: Rick Black
- Publisher: Stackpole Books
- ISBN-10: 0811736598
- ISBN-13: 9780811736596
- Format: 15.2 x 22.6 x 0.8 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 loaf - 140 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 Does Written 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 23d.03:40:23
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Rick Black
- Publisher: Stackpole Books
- ISBN-10: 0811736598
- ISBN-13: 9780811736596
- Format: 15.2 x 22.6 x 0.8 cm, minkšti viršeliai
- Language: English English
- Soups and stews, chilies, venison casseroles, jerky and sausages, deer balls, deer loaf - 140 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 Does Written 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