Readers will follow Leysath as he lays down the keys to venison deliciousness. In step-by-step fashion, he'll take them through the basics of field care and storage, cuts and drying, and trimming, slicing and dicing. Finally, they will receive 100 select recipes. Twelve chapters covering various methods of venison preparation, including soups and stews, whole cuts in the oven, grilling and smoking. Professional studio photography of dishes prepared by a food stylist. Restaurant-grade tips and techniques to bring out the full flavor of venison and eliminate any unpleasant "gamey" taste.