Cover; Title Page; Table of Contents; Acknowledgments; Introduction; 1. First catch your deer; 2. The eating quality of venison; 3. Basics: The venison tool kit; 4. Enrichments; 4. Enrichments; 5. Enough is good for a feast; 5. Enough is good for a feast; 6. Venison mince; 6. Venison mince; 7. Venison steaks; 7. Venison steaks; 8. Roasting venison; 8. Roasting venison; 9. Comfort food: slow-cooked venison; 9. Comfort food: slow-cooked venison; 10. The fifth quarter; 10. The fifth quarter; 11. Pâté, pies and terrines; 11. Pâté, pies and terrines; 12. Cured and smoked venison

12. Cured and smoked venison13. Venison sausages, stuffing and puddings; 13. Venison sausages, stuffing and puddings; 14. Just Desserts; 14. Just desserts; 15. The nutritional value of venison; 16. Preparing and costing venison; Sources of information; A, B, C; Index; D, E, F; G, H, I; J, K, L; M, N, O; P, Q, R; S, T, U; V, W, X; Y, Z; Copyright