Further Details

Title: Butchering Deer
Condition: New
Subtitle: A Complete Guide from Field to Table
ISBN-10: 1510714006
EAN: 9781510714007
ISBN: 9781510714007
Publisher: Skyhorse Publishing
Format: Paperback
Release Date: 30/11/2017
Description: 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.

    • Language: English
    Country/Region of Manufacture: US
    Item Height: 229mm
    Item Length: 152mm
    Item Width: 20mm
    Item Weight: 640g
    Author: Peter J. Fiduccia
    Genre: Sports & Hobbies
    Topic: Food & Drink
    Release Year: 2017

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