Wild cuisine for the Dutch oven
The Dutch oven on a crackling campfire fits perfectly into the picture and is also ideal for preparing venison. In this easy-to-understand book, outdoor professional Carsten Bothe not only explains the special features of a Dutch oven and, above all, how to use it, but also the special features of handling fresh game. However, it is not only aimed at hunters, but also particularly at campfire and outdoor cooks who want to expand their know-how and repertoire when it comes to game meat or have previously avoided this original food.
Versatile recipes with easy-to-find venison
When compiling the recipes, we deliberately (especially for non-hunters) paid attention to game species that are easy to obtain, such as wild boar, roe deer or red deer. But the less noble and therefore cheaper parts are also processed into delicious dishes and appreciated within the framework of the sustainable "nose-to-tail" philosophy - an animal does not just consist of steaks. This book expands the spectrum of knowledge about the popular Dutch Oven to include venison.
- Author: Carsten Bothe
- 144 pages
- numerous color photos
- Author: Carsten Bothe (photos by Sandra Then)
- Format: 21x26 cm
- Hardcover
- ISBN 978-3-96664-296-5
