Gut it, cut it, cook it
Subtitle: the deer hunter's guide to processing & preparing venison
By: Eric Fromm & Al Cambronne
Contributors: Cambronne, Al
Publisher: Krause Publications
Published: 2009
Place of publication: Iola, WI
Language: eng
Number of pages: 254
ISBN-13: 9781440203701
Subjects: Cooking (Venison); Game and game-birds, Dressing of; Deer hunting
Notes: CD-ROM includes equipment checklist; field dressing reference sheet; meat cut chart; and 50 venison recipes.
Table of contents: title: What to expect, and what's for dinner; title: Gearing up and getting ready; title: Shop before you shoot, aim carefully, and don't shoot your steaks; title: Field-dressing your deer; title: You got your deer home. Now what?; title: Footless, headless, and up on the gambrel; title: Skinning your deer; title: Butchering the shoulder cuts; title: Removing the tenderloins and backstraps; title: Butchering the ribs, brisket and neck; title: Butchering the hindquarters; title: Wrapping and freezing your venison; title: Making deerburger, sausage and jerky; title: Cooking your venison; title: Saving antlers and caping your trophy.