Labeling one of the most popular books in the Deer & Deer Hunting library a cookbook is, quite honestly, a misnomer considering the vast information found within its pages.
Gut It Cut It Cook It for years has been one of the favorites of deer hunters who are truly part of the DIY crowd. When you do it yourself, from scouting, hunting, killing, butchering and cooking, you get a great sense of accomplishment and appreciation for your time, investment and passion.
Gut It Cut It Cook It is a hardcover book with concealed spiral binding, making it easy to use on your kitchen counter or recipe easel. Pages lay open flat without having to weight them down so you can follow the step-by-step instructions while you work. It’s slammed with step-by-step illustrated instructions for proper field dressing from caping to cutting, venison preparations in the kitchen for the different cuts of meat, and a bonus CD with 50 great recipes.
“This is one of those go-to books any venison lover should not be without,” says Deer & Deer Hunting Editor Gordy Krahn. “From tugging the trigger to creating the best table fare, this book provides all of the information needed to make the most of your venison. And what better time than during the off-season to begin planning for the upcoming fall? This book will help you take venison care and preparation to the next level. And here’s the bonus: Think of all the money you’ll save by doing it yourself.”
Checklists are great to help us remember things and you’ll find several within the pages to help with descriptions of the tools you’ll need. Step-by-step photos and instructions also help you get the job done right, saving you time and energy later on.
Ever had problems separating and trimming a hindquarter? What about that bony shoulder? The ribs? Neck? You’ll be able to learn how to butcher your own deer with Gut It Cut It Cook It. A bonus chart outlining the different cuts of meat also is included on the bonus CD, and you can print the chart as often as you need to.
Many hunters kill several deer each season, then freeze the cuts to eat them later in the year. Freezing meat improperly can ruin it, which is terrible. You’ll find advice in Gut It Cut It Cook It on how to wrap and freeze your venison and store it properly.
It’s not just about eating, though. You’ll also get great how-to instructions for preserving antlers and caping your deer so the taxidermist won’t give you the stink-eye. Do these things correctly and you’ll have a better mount on the wall, too.
Here’s a great chili recipe from Stephen S. Burchett, an attorney in West Virginia who sent this to us. Enjoy!
World’s Absolute Best Venison Chili
2-4 lbs ground venison
2-4 tablespoons olive oil
2 bunches green onions diced
1 Teaspoon of each: Crushed red pepper, black pepper, ancho pepper, chipolte pepper and cayenne pepper
1-2 tablespoons cumin
4 Cans diced tomatoes
2 Cans chicken broth
1 tablespoon of each: Cocoa, Cinnamon
1 can chopped green chiles
¼ Cup of each: vinegar, brown sugar
2 Cans of Great Northern Beans or Black-Eyed Peas
Juice two limes
One bunch fresh cilantro chopped
Condiments: Sour cream, grated cheese, hot sauce.
Heat oil in very large pot at medium-low. Saute onion 10 minutes. Add venison, increase heat and cook through. (It helps to cover pot to cook venison). Add peppers, cumin, chocolate, cinnamon, tomatoes and chicken broth. Simmer on low 60-90 minutes. Add beans, lime juice, chopped green chilies, cilantro, vinegar and brown sugar and heat through. Serve over white rice with choice of toppings. Keeps very well in refrigerator. Neighbors will ask all week if we are serving venison chili for Sunday football games.