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Media Kit – Ultimate Venison Cookbook

Ultimate Venison Cookbook for Deer Camp

Ultimate Venison Cookbook for Deer Camp

Ultimate Venison Cookbook for Deer Camp

by Harold Webster

For more information, contact: Brooke Craig • 1-888-854-5954 • bcraig@gapublishers.com


Media Release:

Cookbook Raises the Bar for Cooking Venison

(Great American Publishers; www.GreatAmericanPublishers.com)  Hunters will take it up a notch from the usual camp house fare and cook like a pro with more than 300 favorite recipes from master hunter Harold Webster – THE authority on venison cooking. After more than 50 years collecting recipes, Webster shares his BEST recipes for cooking at Deer Camp in The Ultimate Venison Cookbook for Deer Camp.

Webster talks about how his love for hunting developed outdoors with his Dad and how his love for cooking game developed in the kitchen with his Mom. He includes some lighthearted Deer Camp stories, along with colorful Deer Camp photos from his outdoor adventures throughout the years.

Webster says, “Cooking at deer camp is not hard, it does not require long hours in the kitchen, a professional cook, exotic ingredients nor years of cooking experience. But what it does require is:

  • Selectively harvesting game that is suitable for the table.
  • Game that has been properly cared for from the field to the table.
  • A simple menu with a measured level of creativity and variation.
  • And always enjoyed in the company of good friends.”

Recipes like Fajita Venison Salad, Grilled Venison T-Bone Steaks with Bourbon Marinade and Banana Pudding with Banana Cinnamon Sauce will ensure everyone’s coming to the table… and leftovers will be non-existent. This is one cookbook that should be on every deer camp shelf.

Not a book for the masses, this camp house collection is for that exclusive group of avid sportsmen who live for the deer camp experience. In addition to 300 recipes, hand-picked for preparation at the deer camp, there are stories about hunting and history plus hints, tips, and other helpful information.

The Ultimate Venison Cookbook for Deer Camp is available at local book stores and gift shops as well as online at www.greatamericanpublishers.com. For more information, go to the website or call 1-888-854-5954 to request a free catalog.

About the Book:

Ultimate Venison Cookbook for Deer Camp

by Harold Webster

Ultimate Venison Cookbook for Deer Camp

The Ultimate Venison Cookbook For Deer Camp

$21.95 • paper • 288 pages • 7×10
full-color • ISBN 978-1-934817-31-5

 

Hunters will take it up a notch from the usual camp house fare and cook like a pro with more 300 favorite recipes from master hunter Harold Webster – THE authority on venison cooking. After more than 50 years collecting recipes, Webster shares his BEST recipes for cooking at Deer Camp.

Webster says, “Cooking at deer camp is not hard, it does not require long hours in the kitchen, a professional cook, exotic ingredients nor years of cooking experience. But what it does require is:

  • Selectively harvesting game that is suitable for the table.
  • Game that has been properly cared for from the field to the table.
  • A simple menu with a measured level of creativity and variation.
  • And, always enjoyed in the company of good friends.”

Not a book for the masses, this camp house collection is for that exclusive group of avid sportsmen who live for the deer camp experience. In addition to 300 recipes, hand-picked for preparation at the deer camp, there are stories about hunting and history plus hints, tips, and other helpful information.

Recipes like Fajita Venison Salad, Grilled Venison T-Bone Steaks with Bourbon Marinade and Banana Pudding with Banana and Cinnamon Sauce will ensure everyone’s coming to the table… and leftovers will be non-existent. This is one cookbook that should be on every deer camp shelf.

Sample Recipes:

chicken-fried-steak-recipe
bacon-wrapped-and-broiled-butterflied-medallions-recipe

Sample Pages:

Click here to see full view.  These are high-resolution images; right-click and save to download.  If you need these or additional images sent to you, please contact Brooke Craig bcraig@gapublishers.com or 601-854-5954


About the Author:
Harold Webster, Jr. 

Harold Webster says,“First I am a chef and then I am a sportsman who enjoys the out of doors. When I go hunting and fishing, I am going to the market for the best that nature has to offer.”

Harold has hunted, fished, and cooked across the United States and overseas. He has traveled and explored the world, and along the way, has sampled, enjoyed and gained an appreciation for the many ways that venison and other wild game and fish are cooked.

In 2003, Harold’s recipe for Tuscan-Style Venison Osso Buco was selected as one of the winners of the prestigious Saveur magazine/Santa Christina-Antinori winery International Cooking Contest. His photographs of the winners’ culinary and vinyard tour of Tuscany were used by Remy-Amerique to publicize the winners activities.

Webster has authored three cookbooks Game for All Seasons Cookbook (Great American Publishers), The Venison Sausage Cookbook (The Lyons Press) and the best-selling The Complete Venison Cookbook (Quail Ridge Press). His writings have been critically reviewed by major magazines and journals such as “Southern Living,” “Progressive Farmer,” “Muzzle Blasts,” and North American, British, and New Zealand Deer Farmers Associations. He has appeared on the QVC electronic retailer network, and numerous radio and television talk shows around the country. He teaches outdoor and game-cooking classes at the University and local levels in both the United States and overseas and is often a featured guest chef.

A graduate of the University of Arkansas and a veteran of the Marine Corps., he and his wife live at “Oak Grove” outside Cooper’s Well, Mississippi. Harold comes from a family of early Mississippi settlers who have been living, hunting, and cooking wild game and fish in Mississippi since before 1795.

I doubt if anybody in America knows more about venison than Harold Webster, and I’m pretty near positive that nobody else knows more ways to cook it. — Colman Andrews, then Editor-in-Chief, Saveur Magazine

Harold Webster has turned wild game into gourmet fare— J.L. Watson, Lawrence Journal-World, Kansas.

Mr. Webster is a master chef, not just a hunter who likes to cook. — The Reel News

Harold Webster has defined the benchmark by which all game, fowl, and fish cookbooks will be measured. — Chris Hodgdon, Hodgdon Powder Company

At last a hunter who actually confesses to shooting for the table. What a refreshing change. — Nichola Fletcher, Deer, Journal of the British Deer Farmer, Great Britain.