Butchering Deer

A Complete Guide from Field to Table

Nonfiction, Food & Drink, Outdoor, Sports, Outdoors, Hunting, Outdoor Skills
Cover of the book Butchering Deer by Peter J. Fiduccia, Skyhorse
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Author: Peter J. Fiduccia ISBN: 9781510714045
Publisher: Skyhorse Publication: October 2, 2018
Imprint: Skyhorse Language: English
Author: Peter J. Fiduccia
ISBN: 9781510714045
Publisher: Skyhorse
Publication: October 2, 2018
Imprint: Skyhorse
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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