Butchering Deer: A Complete Guide from Field to Table
Product ID: 1510714006
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Product Description
Butchering Deer: A Complete Guide from Field to Table
You’ve had a successful day in the field. Now what? Expert Peter Fiduccia has all the information you need to prepare deer in his new book, Butchering Deer. Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement. He then extensively covers all phases of field dressing and butchering, from eviscerating the animal and skinning hides to how to cut each piece of meat (chuck, rib, short loin, loin end, rump, round, shank, flank, plate, brisket, shoulder, shank, and even bacon and ham). Other topics include:
Tag it & drag it: transporting deer from field to home
Protecting the carcass from bugs
How to prepare a clean working area
Tips to grinding burger and sausage meat
Guidelines for packaging, labeling, and freezing
Sharpening knives and other butchering tools
Dry rubs and marinades
And many more!
The butchering sections include detailed photos and drawings depicting all sections of meat to butcher. Fiduccia concludes his guide with a section on the best ways to prepare and cook venison in camp or at home using quick and easy recipes. With Butchering Deer, you can easily become a home deer butcher.
The butchering sections include detailed photos and drawings depicting all sections of meat to butcher. Fiduccia concludes his guide with a section on the best ways to prepare and cook venison in camp or at home using quick and easy recipes. With Butchering Deer, you can easily become a home deer butcher.
Technical Specifications
Country
USA
Brand
Skyhorse
Manufacturer
Skyhorse
Binding
Paperback
PartNumber
978-1-5107-1400-7
Height
9
Length
6
Weight
1.4109584768
Width
0.8
ReleaseDate
2018-10-02T00:00:01Z
NumberOfItems
1
Author
Fiduccia, Peter J.
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