Selected Recipes from "The Venison Chef's Finest"
a book by Bruce Moffitt

"Bruce Moffitt is an avid hunter and the former Owner/Head Chef of two of the southwest's finest restaraunts. The combination of the two led him to publish a cookbook that provides recipes for nearly every part of the deer. Bruce was kind enough to let me share a few of his recipes here at the Sausage Faktory. Check them out and if you like them as much as I think you will, visit Bruce's site where you can get a copy of this wonderful book. You can find it HERE. Also check out Bruce's other recipes HERE."
Harvey

Here is the introduction from Bruce Moffitt's book:

Writing this cookbook has been rewarding because it has allowed me to combine my favorite sport, hunting, with my ten years of experience as owner and Head Chef of two of the finest restaurants in the Southwest. During my years as Chef, my staff and I developed and tested hundreds of recipes. Some were very complicated and others surprisingly simple yet elegant. Many were well suited to venison.

As a Chef, I have cut and prepared literally tons of fine meats of all kinds. I have transferred this experience to the field dressing techniques explained in the first section. My venison has never had a gamy flavor because I believe that an animal should be shot and killed cleanly, and cleaned, cooled and butchered like gourmet quality meat after it has been killed. As to what Venison is, it is generally agreed that members of the deer family, moose, elk, caribou, antelope and the like are venison. The recipes here are also generally good for game animals whose meat is red blooded and generally low in fat like mountain sheep, goats, kangaroo, ect. All, of course, are good with beef.

The recipes here are well thought out and tested, and I have tried to give a good cross section of possibilities. With a few exceptions, they are easy enough for a novice cook and yet sophisticated enough to have great appeal for the diner. They are also merely the way I like to do them, and you will change them to your tastes as you become more familiar with them. I have presented full menus to go with the entrees, and the menus have been balanced for nutrition, flavor, texture, and eye appeal. All of the recipes for salads, sauces, vegetables, breads, and desserts, which will enhance your meals, have been included, so that this one book can serve as a primary guide to the preparation and serving of the venison you worked so hard to get. May your cooking be so good that your family begs you to go hunting next year! Good luck and Bon Appetite!"

Bruce Moffitt