A new way to look at hunting and deer meat that anyone who owns a venison cookbook must read!
Is a doe better eating than a buck? Is hanging really necessary? Why can’t venison be aged? Will soaking in milk make that gamy taste go away? The Hunter’s Haunch provides straightforward and
fascinating answers for these and other questions that every hunter-cook has faced, delving into myths, folklore, hunting history, and modern culinary science in order to explain why certain
techniques still work and others don’t.
Many wild game cookbooks offer recipes for venison chili, venison burgers, venison sausage, and other solutions that make tough and gamy meat edible. By contrast, The Hunter’s Haunch
aims to rethink the entire process so that rescuing tough meat never becomes necessary in the first place. Focusing on the relationship of the hunt to the rhythms of nature, The Hunter’s
Haunch examines the deer as a living creature in the wild, showing how the skills of the hunter affect its treatment in the kitchen, and ultimately how the venison tastes when served at
the table.
Covering the history of deer hunting, practical lessons in game anatomy, and indispensable tips for dressing and prep, The Hunter’s Haunch is an essential read for anyone who hopes to
transform their quarry into the best possible venison.
