
The Pocket Guide to Field Dressing, Butchering, and Cooking Deer
Description
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Hunting, butchering, and preparing deer has been a way of life for Monte and Joan Burch. Drawing on their years of experience living off the land and practical skills gained while butchering livestock, Monte and Joan offer The Pocket Guide to Field Dressing, Butchering, and Cooking Deer as a must-have resource for the hunter on the go. Included is essential advice on:
Field dressing
Transporting
Hanging
Skinning
Caping
Butchering
Cooking
Each step is accompanied by black-and-white drawings and color photographs that further illustrate the advice being offered. So whether you are a novice or an experienced professional, The Pocket Guide to Field Dressing, Butchering, and Cooking Deer will undoubtedly prove to be an essential reference.
Skyhorse Publishing is proud to publish a broad range of books for hunters and firearms enthusiasts. We publish books about shotguns, rifles, handguns, target shooting, gun collecting, self-defense, archery, ammunition, knives, gunsmithing, gun repair, and wilderness survival. We publish books on deer hunting, big game hunting, small game hunting, wing shooting, turkey hunting, deer stands, duck blinds, bowhunting, wing shooting, hunting dogs, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to publishing books on subjects that are sometimes overlooked by other publishers and to authors whose work might not otherwise find a home.
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Persons
Joan Burch is the author of over fifty books on the outdoors and other how-to subjects. She and Monte reside in Humansville, Missouri.
Content
- Intro
- Title Page
- Copyright
- Contents
- Introduction
- 1. Your Deer is Down
- 2. Common Fallacies About Deer Dressing
- 3. Field Dressing
- 4. Transporting
- 5. Hanging
- Hanging by the Back Legs
- Hanging by the Head
- Removing Delicacies
- Caring for Delicacies
- 6. Skinning
- 7. Caping
- 8. Butchering
- Cutting up the Carcass
- Cutting the Carcass in Half
- Cutting the Hind Quarter
- Cutting the Front Shoulder
- Cutting the Side
- Trimming Fat
- 9. Deerburger
- 10. Wrapping and Freezing
- 11. Cooking Venison
- Tenderloin and Loin or Chops
- Steak
- Deer Roast
- Ribs
- 12. A Few Recipes
- Venison Tacos
- Maple-Flavored Breakfast Venison Sausage
- Venison Roast
- 13. Venison Jerky
- About the Authors
- Notes
System requirements
File format: ePUB
Copy protection: Adobe-DRM (Digital Rights Management)
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