Plus, receive recommendations and exclusive offers on all of your favorite books and authors from Simon & Schuster.
Published by Skyhorse
Distributed by Simon & Schuster
LIST PRICE $16.99
Table of Contents
About The Book
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:
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.
Product Details
- Publisher: Skyhorse (October 2, 2018)
- Length: 272 pages
- ISBN13: 9781510714007
Browse Related Books
Resources and Downloads
High Resolution Images
-
Book Cover Image (jpg): Butchering Deer
Trade Paperback 9781510714007