Harold Webster, Jr.
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 for the best that nature has to offer.”
Harold 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.
In 2003, Harold’s recipe for Tuscan-Style Venison Osso Buco was selected as one of the winners of the prestigious Saveur magazine/Santa Christina-Antinori winery International Cooking Contest. His photographs of the winners’ culinary and vinyard tour of Tuscany were used by Remy-Amerique to publicize the winners activities.
Webster has authored three cookbooks Game for All Seasons Cookbook (Great American Publishers), The Venison Sausage Cookbook (The Lyons Press) and the best-selling 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.
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.