by Harold Webster Jr.

full-color • 288 pages • 7 x 10
ISBN 978-1-934817-31-5

Sample Recipes
Sample Pages
About the Author


The Ultimate Venison Cookbook for Deer Camp

From Woods to Table...These Recipes will make You a Hero in the Camp House Kitchen


Hunters will take it up a notch from the usual camp house fare and cook like a pro with more than 300 favorite recipes from master hunter Harold Webster – THE authority on venison cooking.  After more than 50 years collecting recipes, Webster shares his BEST recipes for cooking at Deer Camp. 

Webster says, “Cooking at deer camp is not hard, it does not require long hours in the kitchen, a professional cook, exotic ingredients nor years of cooking experience. But what it does require is:  

  • Selectively harvesting game that is suitable for the table.
  • Game that has been properly cared for from the field to the table.
  • A simple menu with a measured level of creativity and variation.
  • And, always enjoyed in the company of good friends.”

Not a book for the masses, this camp house collection is for that exclusive group of avid sportsmen who live for the deer camp experience.  In addition to 300 recipes, hand-picked for preparation at the deer camp, there are stories about hunting and history plus hints, tips, and other helpful information.

Recipes like Fajita Venison Salad, Grilled Venison T-Bone Steaks with Bourbon Marinade and Banana Pudding with Banana and Cinnamon Sauce will ensure everyone’s coming to the table…  and leftovers will be non-existent.  This is one cookbook that should be on every deer camp shelf.


Chicken Fried Steak with
Venison Sausage Gravy


Bacon Wrapped and Broiled
Butterflied Medallions

Thin-Sliced Loin Appeetizer with Sour Cream Dip

Sample Pages from The Ultimate Venison Cookbook for Deer Camp:

The Ultimate Venison Cookbook for Deer Camp
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About the Author:      

Harold Webster says, “First I am a chef and then I am a sportsman who enjoys the out of doors. When I go hunting and fishing, I am going to the market.” A graduate of the University of Arkansas and a veteran of the Marine Corps., he and his wife live at “Oak Grove” outside Cooper’s Well, Mississippi. Harold comes from a family of early Mississippi settlers who have been living, hunting, and cooking wild game and fish in Mississippi since before 1795.  As for himself, Webster has hunted, fished, and cooked across the United States and overseas. He has traveled and explored the world, and along the way, has sampled, enjoyed and gained an appreciation for the many ways that venison and other wild game and fish are cooked.

Webster is the author of three additonal books; Game for All Seasons (Great American Publishers), The Venison Sausage Cookbook (The Lyons Press) and The Complete Venison Cookbook (Quail Ridge Press). His writings have been critically reviewed by major magazines and journals such as "Southern Living", "Progressive Farmer", "Muzzle Blasts", and North American, British, and New Zealand Deer Farmers Associations. He has appeared on the QVC electronic retailer network, and numerous radio and television talk shows around the country. He teaches outdoor and game-cooking classes at the University and local levels in both the United States and overseas and is often a featured guest chef.



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