Recipes from Buck, Buck, Moose

Buck, Buck, Moose Cookbook

This is not your father’s venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou.

Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You’ll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making. Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. Venison is far more than mere food. It is, in many ways, what made us human.

White bowl of venison Bolognese made with ground venison, carrots, onion, celery, mushrooms a top rigatoni

Venison Bolognese

Meet your newest fave way to prepare venison. Ridiculously rich and sigh inducingly satisfying.