How Wisconsin Gourmets Cook Venison: New Venison Recipes By Gourmet Chef, Henry Sinkus

Tomorrow gun hunting season for deer starts in Wisconsin. If the hunter is skilled and lucky, he or she will return home with approximately 70 pounds of venison. But should venison be cooked like beef or chicken? Well, would you cook fish as you do pork? Gourmet chef Henry Sinkus, owner of the Pine Baron's Restaurant in Manitowish, WI, answers a definitive "No!" Venison is a very lean, heart-healthy meat rich in texture with its own unique flavor. To bring out the best in flavor, always follow recipes specially created for venison.
Sinkus has written two cookbooks devoted to cooking venison. His newest is 100 Venison Recipes: From down home to uptown. The cookbook contains easy, family-favorite recipes such as venison meatloaf, mostaciolli, and venison stroganoff that call for ground venison. And the book also contains elegantly-gourmet venison recipes Sinkus prepares at his restaurant. These include coriander and honey glazed venison chops, venison medallions with port wine and lingonberries, and rheinischer stuffed venison roast. Sinkus gives his twists on classic recipes for venison stew, chili, and soup, but shows how a little creative cooking can transform these standards into Moroccan stew, venison and wild rice gumbo, and Thai venison shank soup.
Sinkus organizes his recipes into two sections: Down Home and Uptown. He writes, "The Down Home recipes are traditional comfort foods, dishes that you would most likely prepare for your family. The Uptown recipes are for those special evenings when you want to impress business associates, the new neighbors, or old friends." There's something for everyone in this new cookbook, and with it open on your counter, you'll never hear someone say, "I don't like venison."
If you won't be stocking your freezer with venison this hunting season, but still want heart-healthy meat, delicious venison summer sausage can be delivered to you from Terry Diedrich of Navarino Valley. Diedrich raises free-roaming deer, elk, and bison on his large, Wisconsin ranch, and is committed to rearing animals in the most humane, natural ways possible. He believes that the quality of life of the animal transmits directly into the quality of its meat. One taste and you'll likely agree.