Butchering Deer: A Complete Guide from Field to Table, Fiduccia, Peter J.

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Standort: Tulsa, Oklahoma, USA
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Hinweise des Verkäufers
“Softcover book is in good condition. Clean text, no markings. Tight binding, light general handling ...
ISBN
9781510714007
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Skyhorse Publishing Company, Incorporated
ISBN-10
1510714006
ISBN-13
9781510714007
eBay Product ID (ePID)
235285556

Product Key Features

Book Title
Butchering Deer : a Complete Guide from Field to Table
Number of Pages
272 Pages
Language
English
Topic
Hunting, Outdoor Skills, Animals / Wildlife, General, Methods / Outdoor
Publication Year
2018
Illustrator
Yes
Genre
Nature, Cooking, Sports & Recreation
Author
Peter J. Fiduccia
Format
Trade Paperback

Dimensions

Item Height
0.8 in
Item Weight
22.4 Oz
Item Length
9 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
LCCN
2018-020514
Synopsis
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., 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, The Ultimate Guide to Field Dressings and 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 The Ultimate Guide to Field Dressing and Butchering Deer , you can easily become a home deer butcher., 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.
LC Classification Number
SK283.8.F53 2018

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