Field Dressing and Butchering Deer: Step-by-Step Instructions, from Field to Table

Overview

To a deer hunter, nothing surpasses the savory taste of a venison steak cooked over an open flame. It?s the moment when the effort truly pays off. But a lot must go into preparing that steak.

With the help of the step-by-step instructions and illustrations in this thorough handbook, author Monte Burch passes down the practical wisdom of his years of hunting and explains how to field dress and butcher a deer to properly prepare and preserve it ...

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Overview

To a deer hunter, nothing surpasses the savory taste of a venison steak cooked over an open flame. It’s the moment when the effort truly pays off. But a lot must go into preparing that steak.

With the help of the step-by-step instructions and illustrations in this thorough handbook, author Monte Burch passes down the practical wisdom of his years of hunting and explains how to field dress and butcher a deer to properly prepare and preserve it for cooking or storage.

Burch demonstrates the techniques necessary for neat, non-wasteful field dressing, fundamental skinning skills, and the correct methods for cutting roasts, chops, steaks, stew meat, and ground chuck. He includes a guide to the tools and equipment you will need to get started, and also covers basic cooking methods and shares some of his favorite deer recipes.

Field Dressing and Butchering Deer is a book all deer hunters need, because its usefulness will never change. The proper approach means less work, and more meat for the table.

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Product Details

  • ISBN-13: 9781599211725
  • Publisher: Globe Pequot Press
  • Publication date: 9/1/2007
  • Pages: 160
  • Product dimensions: 5.90 (w) x 8.90 (h) x 0.50 (d)

Meet the Author

Monte Burch has been writing about the outdoors for four decades, and is the author of thousands of magazine articles and more than fifty books, including the Lyons Press titles Field Dressing and Butchering Upland Birds, Waterfowl, and Wild Turkeys; Field Dressing and Butchering Deer; and The Field & Stream ATV Handbook

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Table of Contents


Introduction     vii
Preface     xiii
Tools and Equipment     1
Field Dressing     19
Hanging and Skinning     37
Caping and Mounting     51
Butchering     65
Preserving Venison     83
Cooking Tips and Safety     105
Smoke Cooking and Barbecuing     111
Recipes     119
Sources     137
Index     139
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