Butchering Deer (eBook)

A Complete Guide from Field to Table

Peter J. Fiduccia (Autor)

eBook Download: EPUB

2018
272 Seiten
Skyhorse Publishing (Verlag)
978-1-5107-1404-5 (ISBN)

Infos

How to Prepare the Original Grass-Fed Meat

---

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.

Autor

Peter J. Fiduccia is one of the most recognized authorities in the deer hunting community, known throughout North America as the “Deer Doctor.” He is an award-winning journalist and has hosted the Woods n Water television series for more than thirty years. Fiduccia was the founder and consulting editor for Whitetail Hunting Strategies magazine and his writings have been published in ten books and numerous magazines. He lives with his wife, Kate, in Otsego County, New York.

Produkt-Details

• Erscheint lt. Verlag: 2.10.2018
• Zusatzinfo: 150 color photos, color illustrations throughout
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• Themenwelt: Sachbuch/Ratgeber ► Freizeit / Hobby ► Angeln / Jagd
• Themenwelt: Sachbuch/Ratgeber ► Sport
• Schlagworte: avid hunter • Barbecue • BBQ • BeEF • Beginner • books on cooking meat • books on deer • books on hunting • books on hunting deer • books on meat • books on quality photos • butcher animals • butchered • butchering animals • Butchers • Butchery • canning • canning freezing • carcass • Chickens • Cookery • curing • cuts • Danforth • deer hunters • Deer hunting • Diagrams • Dressing • dressing deer • Farm Animals • Food Safety • freezer burn • fresh meat • game animals • headless chicken • hogs • home cook • homesteader • humane slaughter • hunt deer • hunter fisherman • hunters • Hunting • hunting season • invaluable resource • lays flat • livestock • meat processing • meat supply • metal tools • mettler • none compare • NOVICE • Poultry • preppers • preserve food • preserving food • preserving meats • processed • Processor • quality photos • rabbits • reference guide • Reference material • roasts • Sausage • self sufficient • skinning • slaughtering • smoke house • smokehouse • smoking meat • step directions • step instructions • step instructions color pictures • Stone Tools • straightforward • veal • venison • venison for dinner • wild game
• ISBN-10: 1-5107-1404-9 / 1510714049
• ISBN-13: 978-1-5107-1404-5 / 9781510714045