• book

From the Publisher

This collection of favorite recipes from Deer & Deer Hunting readers contains 165 of the very best flame-teased venison flavors. These are fast, easy, family-favorites you can produce on your own grill without a chef's pedigree. The collection comes from all regions of the country and features a bonus chapter from the Hunting Pro Staff of Mathews Inc., the largest bow manufacturer in the world. These folks live and breathe deer hunting and they know how to wow the crowds with tasty, grilled venison treats.

Published: F&W, a Content and eCommerce Company on
ISBN: 9781440231032
List price: $9.99
Read on Scribd mobile: iPhone, iPad and Android.
Availability for We Kill It We Grill It
With a 30 day free trial you can read online for free
  1. This book can be read on up to 6 mobile devices.

Related Articles

New York Magazine
4 min read
Food & Wine

Brooklyn Pastoral

3/5 Stars Olmsted 659 Vanderbilt Ave., nr. Park Pl., Prospect Heights 718-552-2610 olmstednyc.com MANY, IF NOT ALL, of the familiar, carefully imagined, slightly maddening tropes of the High Brooklyn (or, if you prefer, High Portland, or High Silver Lake) dining experience are on display at Olmsted, the much-acclaimed restaurant that opened several months ago in Prospect Heights, on a busy section of Vanderbilt Avenue. This is especially true if you happen to find yourself, as I did on an early visit, sitting in the carefully pruned townhouse garden in the cool of a summer evening. The ai
The Atlantic
2 min read
Food & Wine

Big In Japan: Tiny Food

The broth sizzles in a tiny pot hung over a flame on a miniature irori, or “hearth.” A knife the size of a pinkie finger nudges minuscule cubes of tofu from a palm-size cutting board. Flakes of seaweed tumble off a spoon pinched between a thumb and finger. A couple of minutes later, a tiny ladle dishes the finished miso soup into bowls no bigger than a thumbnail. YouTube is replete with Japanese tiny-food videos. Their creators shrink recipes to Lilliputian dimensions: pancakes the size of nickels, burgers compact enough to flip with chopsticks. The meals may be extremely diminutive, but they’
New York Magazine
2 min read
Food & Wine

No. 28 Because This Meat-And-Potatoes City Is Now A Vegetarian Paradise.

ADAM PLATT I CAN REMEMBER precisely where I was when it dawned on me, with a kind of stunned clarity, that the culinary fashions of this traditionalist, meat-and-potatoes city had turned, more or less on a dime. I was standing by the perpetually mobbed counter of a popular new vegan establishment in the West Village called By Chloe, waiting for my surprisingly edible tempeh-lentil-chai-walnut vegetable burger to arrive, when a solidly built gentleman shuffled forward in the line. He had the girth of a seasoned steakhouse carnivore, and unlike the majority of the skinny crowd arrayed at the ja