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 a Taylor Books. website: 0.www.deerdoctor.com.The Complete Manual Of Field Dressing, Skinning, Aging, And Butchering Deer At Home John Weiss ... Or, you can cube the neck meat for use in stews. Or, you can reserve the entire quantity of neck meat for burger and sausageanbsp;...
|Publisher||:||Woods N' Water, Inc. - 2002-01-01|