Description
Book Synopsis: 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.
Details
Are you tired of relying on others to butcher your deer for you? Take control of your hunting experience with Butchering Deer: A Complete Guide from Field to Table. Written by expert Peter Fiduccia, this comprehensive book is a must-have for any hunter looking to maximize their harvest. From the history of deer hunting to detailed instructions on field dressing and butchering, Fiduccia covers every aspect of the process to ensure you get the most out of your hard-earned venison.
Not only does Butchering Deer provide valuable information on the best shot placement and field dressing techniques, but it also dives into the art of butchering itself. With step-by-step instructions and detailed photos, you'll learn how to properly cut every section of meat, from rib and loin to bacon and ham. No more wasted cuts or poorly prepared meals - with Butchering Deer, you'll have the knowledge and skills to make the most of your harvest.
Transporting your deer from the field to your home is made easy with the practical tips provided in this book. Learn how to tag and drag your deer effectively while ensuring the carcass remains bug-free. Plus, discover the secrets to maintaining a clean working area and properly packaging, labeling, and freezing your venison for long-term storage.
Butchering Deer doesn't stop at the butchering process - it also includes a section on preparing and cooking venison. With quick and easy recipes, you'll be able to savor the fruits of your labor in camp or at home. Impress your friends and family with delicious dishes that showcase the natural flavors of venison.
Don't miss out on this essential guide for any deer hunter. Take charge of your hunting experience and become a skilled home deer butcher with Butchering Deer: A Complete Guide from Field to Table. Order now and start mastering the art of venison preparation today!
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