Butchering deer: a complete guide from field to table 9781510714007, 9781510714045, 1510714006
"Peter Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anat
156 3 126MB
English Pages xxiii, 246 pages : color illustrations ; 23 cm Year 2018
Table of contents :
Be choosy about the deer you shoot --
Shots for better tasting venison --
Field dressing deer --
From field to meat pole --
The essential guide to trouble-free skinning --
A step-by-step manual to quartering --
Facts about properly aging venison --
Enclosed butchering work areas --
Butchering at deer camp --
The butchering groups --
Tools of the trade --
Butchering your deer --
Butchering loins and ribs --
Tenderizing venison --
How to convert venison meat cuts to ground --
Stew meat --
Packaging, freezing, and thawing venison --
Venison nutrition --
Delicious venison recipes --
Toxoplasmosis : what you should know.
Be choosy about the deer you shoot --
Shots for better tasting venison --
Field dressing deer --
From field to meat pole --
The essential guide to trouble-free skinning --
A step-by-step manual to quartering --
Facts about properly aging venison --
Enclosed butchering work areas --
Butchering at deer camp --
The butchering groups --
Tools of the trade --
Butchering your deer --
Butchering loins and ribs --
Tenderizing venison --
How to convert venison meat cuts to ground --
Stew meat --
Packaging, freezing, and thawing venison --
Venison nutrition --
Delicious venison recipes --
Toxoplasmosis : what you should know.
- Author / Uploaded
- Peter J. Fiduccia
