Butchering Deer: A Complete Guide from Field to Table
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.
  • 1128602560
    Butchering Deer: A Complete Guide from Field to Table
    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.
  • 12.99 In Stock
    Butchering Deer: A Complete Guide from Field to Table

    Butchering Deer: A Complete Guide from Field to Table

    by Peter J. Fiduccia
    Butchering Deer: A Complete Guide from Field to Table

    Butchering Deer: A Complete Guide from Field to Table

    by Peter J. Fiduccia

    eBook

    $12.99 

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    Overview

    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.

  • Product Details

    ISBN-13: 9781510714045
    Publisher: Skyhorse
    Publication date: 10/02/2018
    Sold by: SIMON & SCHUSTER
    Format: eBook
    Pages: 272
    File size: 132 MB
    Note: This product may take a few minutes to download.

    About the Author

    Peter J. Fiduccia is one of the most recognized authorities in the deer hunting community, known throughout North America as the “Deer Doctor.” He is an award-winning journalist and has hosted the Woods n Water television series for more than thirty years. Fiduccia was the founder and consulting editor for Whitetail Hunting Strategies magazine and his writings have been published in ten books and numerous magazines. He lives with his wife, Kate, in Otsego County, New York.
    Peter J. Fiduccia is one of the most recognized authorities in the deer hunting community, known throughout North America as the “Deer Doctor.” He is an award-winning journalist and has hosted the Woods n Water television series for more than thirty years. Fiduccia was the founder and consulting editor for Whitetail Hunting Strategies magazine and his writings have been published in ten books and numerous magazines. He lives with his wife, Kate, in Otsego County, New York.

    Table of Contents

    Preface-Why Home Butchering? ix

    Acknowledgment xv

    Introduction xxi

    Chapter 1 Be Choosy about the Deer You Shoot 1

    Chapter 2 Shots for Better Tasting Venison 9

    Chapter 3 Field Dressing Deer 43

    Chapter 4 From Field to Meat Pole 55

    Chapter 5 The Essential Guide to Trouble-Free Skinning 71

    Chapter 6 A Step-by-Step Manual to Quartering 79

    Chapter 7 Facts about Properly Aging Venison 85

    Chapter 8 Enclosed Butchering Work Areas 91

    Chapter 9 Butchering at Deer Camp 103

    Chapter 10 The Butchering Groups 109

    Chapter 11 Tools of the Trade 117

    Chapter 12 Butchering Your Deer 139

    Chapter 13 Butchering Loins and Ribs 161

    Chapter 14 Tenderizing Venison 171

    Chapter 15 How to Convert Venison Meat Cuts to Ground 181

    Chapter 16 Stew Meat 195

    Chapter 17 Packaging, Freezing, and Thawing Venison 199

    Chapter 18 Venison Nutrition 215

    Chapter 19 Delicious Venison Recipes 221

    Chapter 20 Toxoplasmosis: What You Should Know 243

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