Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service , takes readers through author, chef, and outdoorsman Jonathon Wipfli's , as well as a raft of for venison dishes and accompanying sides. Wipfli describes and illustrates the breakdown of a deer, focusing on the , and before proceeding to more specific cuts like , and more. Whether the reader has been hunting for two years or for thirty, there’s a good chance they’ve never . demystifies them and in the process shows the value of individual cuts and how to maximize one's quarry. and accompanying accoutrements and sides are beautifully photographed and presented. The result is a venison book like no other, sure to appeal to those new hunters as well as veteran outdoorspeople.