Read Butchering Deer: A Complete Guide from Field to Table

Butchering Deer: A Complete Guide from Field to Table

Peter J. Fiduccia

4.9/5 (29955 ratings)

Description: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 Tag it & drag 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.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Butchering Deer: A Complete Guide from Field to Table. To get started finding Butchering Deer: A Complete Guide from Field to Table, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Format: PDF, EPUB & Kindle Edition

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ISBN: 1510714049

Description: 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 Tag it & drag 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.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Butchering Deer: A Complete Guide from Field to Table. To get started finding Butchering Deer: A Complete Guide from Field to Table, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Butchering Deer: A Complete Guide from Field to Table

Butchering Deer: A Complete Guide from Field to Table

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