Taste of the Wild to Feature Jon Wipfli Venison Recipe

Outdoor News recipe feature for wild game and fish to profile excerpt from new cookbook in January 2018

For hunters who value the connection between their white-tailed deer harvest and preparing a quality venison dinner, Outdoor News has partnered with chef Jon Wipfli to feature an excerpt from his new cookbook Venison: The Slay to Gourmet Field to Kitchen Cookbook. Readers will find Wipfli’s recipe for Tomato and Brown Sugar Braised Shoulder with White Cheddar and Jalapeno Grits in the early Jan. 2018 issues of Minnesota, Wisconsin, Illinois, Ohio, Michigan, Pennsylvania, and New York Outdoor News.

Raised in Wisconsin and based in Minnesota, outdoorsman and trained chef Wipfli knows a thing or two about venison. Created with the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, his new book Venison takes you on an authentic journey from the hunt, through the mechanics of butchery, on to bold and delectable recipes that elevates this somewhat humble wild game to mouth-watering, restaurant-worthy dishes.

In Venison, you’ll find more than thirty recipes for venison—with accompanying accoutrements and sides, all gorgeously photographed by destination photographer, Matt Lien, the result is a venison book like no other that will appeal to outdoorsmen, gourmands, and adventurous home cooks alike!

Wipfli also takes readers through the processes of ethical hunting, shares the importance of responsibly- and locally-sourced food, efficient processing with less waste and more for your table (Jon’s no-nonsense technique for field-dressing a deer is illustrated with step-by-step field photography), and of course, using the game in restaurant-worthy dishes, like Porcini Encrusted Loin, Meatballs with Cherry Barbecue Sauce, and a killer Leg Steak Sandwich with Bacon Jam and Blue Cheese.

About Jon Wipfli: Wipfli lives in the Twin Cities area of Minnesota.  As graduate of the French Culinary Institute of New York, he has traveled the country developing an extensive cooking repertoire. Jon has worked in the kitchens of restaurants such as Marlow and Sons, Cookshop, and as sous chef at the James Beard Award-nominated Bachelor Farmer. He currently is the Executive Director of Culinary for Dave Anderson’s barbecue empire, Famous Dave’s. Venison is available on Amazon or through Voyageur Press, an imprint of Quarto Publishing Group. QuartoKnows.com https://www.quartoknows.com/books/9780760352403/Venison.html

Categories: Featured, Food in the News

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