Wild and Wonderful Everyday Venison for all Seasons
By Andy Lyver

The Mad Chef's Game and Seafood Cookbook
by Daryl Crimp

Daryl Crimp became a world-famous chef (on the South Island anyway) when he operated The Brown House Restaurant right here in Nelson, a down-to-earth eatery that specialized in wild game and fresh seafood. Chef Crimp became renowned throughout the land for his delicious food and outrageous humor.

Alas the Brown House is no more, but we do have The Mad Chef's cookbook that contains all the recipes from the restaurant plus dozens more. According to the author, he was too lazy to cook complex meals so he simplified all of his recipes as much as he could. Thus, Crimp's recipes are easy to prepare, simple to cook and designed to let the natural flavours of the ingrediants come through.

New Zealand game meats are low in fat and well suited to quick preparation and fast cooking while seafood forms a natural complement to game.

Needless to say, The Mad Chef's New Zealand Game and Seafood Cookbook is chockers with tasty recipes. But readers will get a substantial bonus. As well as being a first-class chef, the author is an accomplished cartoonist, a humorist, and a skilled writer, all of which combine to make a book that is as enjoyable to read as it is usefully to own. Paperback, 207mm x 285mm, 168 pages, illustrated with cartoons and drawings.

What's Cooking DVD
with Dan & Guy Fitzgerald

Kiwi's love to eat and they love wild game, but let's face it, some of us have difficulty cooking it. Or maybe you are already a great outdoor chef but need some fresh new ideas to create meals that the whole family will love.

Well, with the Fitzgerald What’s Cookin’ DVD Cookbook, now you too can learn how to cook the awesome creative original recipes of Dan & Guy Fitzgerald.

Each recipe comes straight from the creative minds of Dan & Guy with step-by-step instructions that cover the barbie, an open fire, and the kitchen cooker. This DVD includes favorite recipes from the Fitzgeralds' American TV show, Team Fitzgerald Outdoors, as well as many new never-before-seen recipes. You can’t go wrong with this awesome do-it-yourself cookbook as you learn by watching Dan and Guy cook outdoor meals the whole family can enjoy.

The Kiwi Blokes' Guide to Cooking DVD
with Dawson Bliss

With little more than a wok, a gas ring and a few basic utensils, Dawson Bliss takes us into the bush and shows us how to prepare mouth watering dishes of wild game in the field.

You won't find any fancy seasonings or complicated sauces here, just good basic Kiwi tucker prepared by a master camp chef who has been doing it his way all his life. Dawson shares some of his secrets to preparing meals in the field that will rival your best efforts in your fully equipped kitchen at home.

The Kiwi Blokes' Guide to Cooking is a must-have DVD for anyone who ever plans to cook a meal in the outdoors.

The Wild Pantry
by Glen and Judy Hegland

Here is a great little cookbook with over 200 recipes , from easy to complex, and most of them are for various ways you can prepare the next stag you arrow.

There are 16 recipes for venison sausage and another 16 for venison jerky, and these alone make this book worthy of a spot on any bow hunter's bookshelf. Plus the book is shot through with amusing anecdotes about camp cooking and meals that haven't come out just as the cooks had planned, making this book fun to read as well as a great source of venison preparation wisdom.

This is an American book so measurements are Imperial and there are a few recipes for strange animals like squirrels and raccoons. But the recipe for bear meat will work great with wild pork, and the coon recipe must be just the thing for cooking up a possum or two, if you're keen, of course.

Spiral bound soft back with 140 pages.

Butchering Deer
By John Weiss

You've just had a great hunt. Now it's time for the essential jobs of field dressing, skinning, and butchering your deer. For some hunters, especially newcomers to the sport, these tasks can seem daunting. With this superb and essential book, that will no longer be the case. Here's everything you need to know for quick field dressing, easy home butchering and everything else necessary for great venison and beautiful hides.

Butchering Deer is filled with outstanding and detailed photos that will guide you every step of the way from carcass to chops and burgers. This book will teach you all the important elements of shooting, field dressing, dragging, transporting, skinning, aging, butchering, freezing, and cooking your deer with a minimum of time and tools. Most importantly, it will eliminate once and for all the inherent problems and cost of having your deer butchered by someone else.

As a bonus, the last three chapters contain dozens of recipes tried and proven by the author.

Venison: Fast and Foolproof Favorites
Edited by Professional Chef Henry Sinkus

Venison: Fast and Foolproof Favorites is a cookbook dedicated entirely to deer with a variety of 100 dofferent venison recipes originally in th US sporting magazine, Sports Afield.

Every one of these recipies in this book have been tried and tested, if not actually created, by renowned chef Henry Sinkus, owner and operator of the Pine Barron Restaurant in Manitowish Waters, WI. The result is a unique collection of remarkable ways to turn your raw venison into gourmet tucker.

Ther is a facinating assortment of recipes from the essoteric Cranberry Venison Pot Roast to the traditional Venison Wellington. You will also fine spicy Venison Chili, Venison Pot Pie, Venison Ratatouille, Venison Bologna, Venison Pate, and heaps more.

This is a hardcover book with 96 pages and 36 color images.

Making The Most Of Your Deer
By Dennis Walrod

Making The Most Of Your Deer isn't just a cookbook, but we have included it in out cookbook section because it contains some of the best venison recipes you will fine anywhere. Plus there are sections on butchering your fresh kill, tanning the hide and a number of other important functions that you will have to face up to after arrowing that stag.

The book is laid out in a logical progression starting with the proper way to field dress you deer and how to get the meat home without spoilage. Skinning and butchering are next covered it enough detail to be understandable to anyone from the expert veteran of many successful bowhunts to the beginner facing the chore of processing that first animal.

Making The Most Of Your Deer covers everything you need to know about using every scrap of your animal that is usable. It even has details instructions of what to do with the fat; make it into soap of course. Soft bound with 252 pages and lots of photos.