Gut It. Cut It. Cook It : The Deer Hunter's Guide to Processing and Preparing Venison by Al Cambronne and Eric Fromm (2009, Hardcover)

Penguin Publishing Group

1440203709

9781440203701

71895185

Gut It. Cut It. Cook It : the Deer Hunter's Guide to Processing and Preparing Venison

256 Pages

English

2009

Hunting

Yes

Sports & Recreation

Al Cambronne, Eric Fromm

Hardcover

1 in

43.1 Oz

11.1 in

9.3 in

Trade

2009-923231

Yes You Can! There's just something satisfying about knowing you've done it all yourself--from pulling the trigger to washing up the dishes. Even better is the fact that you didn't have to pay someone else to do it for you! Gut It. Cut It. Cook It guides you every step of the way from the field to the table. No detail is left out--from proper field dressing and butchering and storing and preparing your venison. You'll find: * Checklists and descriptions of tools you'll need to get this job done right and affordably * Advice for shot placement and ammunition so you don't damage valuable meat * Step-by-step photos and instructions for proper field dressing and skinning * Butchering--cut by cut * Best practices for wrapping and freezing venison * How-to instructions for saving antlers and caping your buck * BONUS CD includes 50 venison recipes, field dressing chart and meat cuts chart So stop paying someone else to butcher your deer; with Gut It. Cut It. Cook It you can do it yourself. You'll feel good saving money and know that the meat you're eating is really your meat. Enjoy!, Yes You Can! There's just something satisfying about knowing you've done it all yourself--from pulling the trigger to washing up the dishes. Even better is the fact that you didn't have to pay someone else to do it for you! Gut It. Cut It. Cook It guides you every step of the way from the field to the table. No detail is left out--from proper field dressing and butchering and storing and preparing your venison. You'll find: Checklists and descriptions of tools you'll need to get this job done right and affordably Advice for shot placement and ammunition so you don't damage valuable meat Step-by-step photos and instructions for proper field dressing and skinning Butchering--cut by cut Best practices for wrapping and freezing venison How-to instructions for saving antlers and caping your buck BONUS CD includes 50 venison recipes, field dressing chart and meat cuts chart So stop paying someone else to butcher your deer; with Gut It. Cut It. Cook It you can do it yourself. You'll feel good saving money and know that the meat you're eating is really your meat. Enjoy!, Yes You Can There's just something satisfying about knowing you've done it all yourself--from pulling the trigger to washing up the dishes. Even better is the fact that you didn't have to pay someone else to do it for you Gut It. Cut It. Cook It guides you every step of the way from the field to the table. No detail is left out--from proper field dressing and butchering and storing and preparing your venison. You'll find: - Checklists and descriptions of tools you'll need to get this job done right and affordably - Advice for shot placement and ammunition so you don't damage valuable meat - Step-by-step photos and instructions for proper field dressing and skinning - Butchering--cut by cut - Best practices for wrapping and freezing venison - How-to instructions for saving antlers and caping your buck - BONUS CD includes 50 venison recipes, field dressing chart and meat cuts chart So stop paying someone else to butcher your deer; with Gut It. Cut It. Cook It you can do it yourself. You'll feel good saving money and know that the meat you're eating is really your meat. Enjoy

SK283.8.F76 2009