Department of Home Economics
This bulletin provides an examination of venison in wild country cuisine. Field care, field dressing, cooling and transporting, aging and cutting, and suggested cutting of the deer carcass are examined. Recipes for venison roasts, venison chops, venison stew, and other dishes are provided.
deer recipes, venison meals, venison field dressing, venison processing
South Dakota Agricultural Experiment Station, South Dakota State University
Deerhardt, D., "Wild Country Cuisine: Venison" (1974). Research Bulletins of the South Dakota Agricultural Experiment Station (1887-2011). 625.