The Ultimate Guide to Butchering Deer
A Step-by-Step Guide to Field Dressing, Skinning, Aging, and Butchering Deer
1st Edition
Published on 21. June 2011
208 pages
978-1-62636-969-6 (ISBN)
Description
The process of getting a deer from the field to the dinner plate can seem overwhelming, especially for beginners. Fortunately, this book of expert advice from veteran deer hunter John Weiss, packed with helpful illustrations and step-by-step explanations, makes it simple. Weiss covers everything you need to know to do your own butchering, including field dressing and transporting your deer, and aging and freezing your venison. The Ultimate Guide to Butchering Deer also features instructions on how to grind burger and make sausage links, and even comes with delicious recipes. This truly is a must-read for any aspiring home deer butcher.
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John Weiss
The Ultimate Guide to Butchering Deer
A Step-by-Step Guide to Field Dressing, Skinning, Aging, and Butchering Deer
Book
07/2011
Skyhorse Publishing
€32.39
No shipping information available
Content
- Intro
- Title Page
- Copyright Page
- Table of Contents
- Foreword - Man's Connection with Venison from Past to Present
- 1 - The Selective Deer Hunter
- Judging Tender Deer
- Avoid Stressed Animals
- 2 - Practical Tips on Shooting Your Deer
- Shooting Ethics
- Aiming Points
- 3 - Field Dressing Your Deer
- Equipment
- Field Dressing Myths
- By the Numbers
- Final Chores
- 4 - Bringing Your Deer Out
- Sensible Methods That Work
- Still Better Ideas
- Making Hard Work Easy
- Horse-Packing Your Deer
- Get a Faux Horse or Mule
- Backpacking Your Deer
- 5 - Camp Care of Deer Meat
- Hanging Your Deer
- Initial Meat-Care Procedures
- Protecting Your Deer Carcass
- 6 - Getting Your Deer Home
- Transporting Deer Short Distances
- Camp Butchering the Primal Cuts
- Full Butchering in Camp
- Other Transportation Methods
- 7 - Home Care of Deer and Aging Your Venison
- Hanging Your Deer, Again
- Aging Venison
- Removing the Hide
- 8 - Preparing to Butcher Your Deer
- Getting Your Work Area Ready
- Cutting Tools that Get the Job Done
- Tricks of the Trade
- 9 - Butchering the Front Legs
- Some Words About Fat
- Let's Cut Meat
- Blade and Arm Roasts
- Rolled Shoulder Roasts
- Final Words
- 10 - Butchering the Hind Legs
- Back at the Cutting Table, Again
- Cutting the Steaks and Roasts
- Larding and Barding
- 11 - Butchering Loins and Ribs
- Final Meatcutting Tasks
- 12 - How to Grind Burger
- Meat-Grinding Equipment for You
- Let's Grind
- 13 - How to Grind Bulk Sausage and Make Links
- Needed Equipment
- Bulk Sausage
- Stuffing Sausage Links and Rings
- A Few Words on Smoking
- 14 - Freezing and Defrosting Venison
- Refrigerator Storage of Venison
- Refrigerator Storage
- Best Freezer Wrapping Materials
- Freezing Your Venison
- Freezer Storage Time
- Vacuum Packing
- How to Defrost Venison
- 15 - Meat-Tenderizing Techniques
- Characteristics of Venison
- The Wonderful World of Marinades
- Meat-Tenderizing Salts
- 16 - Steaks, Chops, and Roasts to Brag About
- Sauteed Steaks or Chops
- Spicy Deer Steaks Marinade
- Georgia-Style Steaks
- Venison Teriyaki
- High-Country Buttermilk Venison
- Pepper Steak
- Kate's Venison Cutlets
- Cracker-Fried Steaks
- Sirloin Tip Roast
- Iron Range Venison Roast
- Steak Sandwiches
- 17 - Terrific Pot Roasts and Braised Venison
- Five-Minute Pot Roast
- German Pot Roast
- Pot Roast Elegante
- Pot Roast Italiano
- Hungarian Pot Roast
- All-in-One Pot Roast
- Creamed Sirloin Tips
- Venison Scaloppini
- Venison Swiss Steak
- Barbecued Round Steak
- 18 - Sumptuous Soups, Stews, and Casseroles
- Stormy Weather Soup
- Venison Minestrone
- Savory Bean Soup
- Venison Cider Stew
- Venison-Mushroom Stew
- Winter Day Stew
- Deer-Me Casserole
- Venison Stroganoff
- West Texas Venison Casserole
- Cheddar-Noodle Casserole
- Hunter's Favorite Pie
- 19 - What To Do With All That Burger and Sausage
- Venison Burgers Al Fresco
- Venison Meatloaf
- Deerburger Chili
- Venison Meatballs, Noodles, and Gravy
- Venison Goulash
- Chicago!
- Favorite Ways to Cook Sausage
- Sausage Supreme
- Country Casserole
- Espagnole
- Venison Ragout
