Butchering Deer: The Complete Manual Of Field Dressing, Skinning, Aging, And Butchering Deer At Home

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Woods N' Water, Inc., 2002 - Cooking - 190 pages
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To deer hunters, especially newcomers to the sport, the tasks of field dressing, skinning, and butchering can be daunting. In Butchering Deer, author Weiss makes these jobs easy and fun. With step-by-step instructions, photos, and illustrations-even first-time deer hunters will be confident enough to perform these tasks easily and properly. Weiss begins with sage advice on selecting the right deer for the best tasting venison. With that accomplished his techniques for field dressing are straightforward and simple. Without missing a step, Weiss then offers various methods for bringing out a deer with minimal stress and how to skin and quarter a carcass when the terrain deems it necessary. With Butchering Deer, the inherent problems of having your deer butchered by someone else can be eliminated. Specific chapters are devoted to butchering the front legs, butchering the hind legs, and butchering the loin and ribs. The latter chapters on freezing, defrosting, tenderizing, and preparing venison will have you longing for the upcoming deer season. You'll never again have to worry about paying someone else to get less meat than you should or meat covered with dirt or hair, a damaged cape, or even meat that's been improperly wrapped!Available through Baker & Taylor Books. website: 0.www.deerdoctor.com.
 

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Butchering Deer Book

User Review  - shreepee - Overstock.com

Excellent tips and interesting facts of the butchering part of deer. Amazing recipes!This is the perfect book for people who eat venison and want some new & different recipes beside the same old stew and chil ! Read full review

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Contents

The Selective Deer Hunter
1
Practical Tips on Shooting Your Deer
11
Field Dressing Your Deer
21
Bringing Your Deer Out
33
Camp Care of Deer Meat
45
Getting Your Deer Home
55
Home Care of Deer and Aging Your Venison
65
Preparing to Butcher Your Deer
77
Butchering Loins and Ribs
107
How to Grind Burger
113
How to Grind Bulk Sausage and Make Links
121
Freezing and Defrosting Venison
131
MeatTenderizing Techniques
143
Steaks Chops and Roasts to Brag About
151
Terrific Pot Roasts and Braised Venison
161
Sumptuous Soups Stews and Casseroles
169

Butchering the Front Legs
87
Butchering the Hind Legs
97
What To Do With All That Burger and Sausage
181
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