The Ultimate Guide to Butchering Deer: A Step-by-Step Guide to Field Dressing, Skinning, Aging, and Butchering Deer

by John Weiss

The process of getting a deer from the field to the dinner plate can seem overwhelming, especially for beginners. Fortunately, this book of expert advice from veteran deer hunter John Weiss, packed with helpful illustrations and step-by-step explanations, makes it simple. Weiss covers everything you need to know to do your own butchering, including field dressing and transporting your deer, and aging and freezing your venison. The Ultimate Guide to Butchering Deer also features instructions on how to grind burger and make sausage links, and even comes with delicious recipes. This truly is a must-read for any aspiring home deer butcher.

Genres: Outdoors

Nook

First published June 1, 2011

Reviews

[Joe Beeson · Rating 4 out of 5]

Very enjoyable read, I was expecting more on the actual butchering process, but it makes sense that a lot more goes into quality meat than cutting. Introduction has a really interesting history of deer hunting.

[Benjamin Page · Rating 4 out of 5]

This book included many helpful tips for all aspects of venison harvest, preparation, and consumption; but was also insufficient in some ways. It is wonderful for a book such as this to include such a wide scope, but for a book on butchering, more diagrams and pictures for the actual butchering process would be greatly helpful. And I have a few minor critiques: first, typos abound in the print; second, some of the recipes included need more work (though I do appreciate the myriad of recipes included); and third, for a book published in 2011, I would expect pictures that don't look as if they were taken in the 60's and 70's. I do recommend this book for anyone with a budding interest in deer hunting or anyone who is interested in storing and cooking venison properly. Considering there aren't many, if any other books out there on the subject, it is a treasure.

[Lee Tyner · Rating 4 out of 5]

Very different than what I expected based on the title, but still enjoyable and informative. Surprises? Interesting chapters on the history of the herd, choosing your shot, and care for venison both in the field and at home. However, I felt it was lacking in describing how to butcher various cuts of meat. Some illustrations would really help out.

[Fredrick Danysh · Rating 3 out of 5]

The ultimate care of venison from shooting to cooking. Butchering instructions are detailed. It also contains several recipes. My main fault is the use of marinades used to hide the game flavor. I also disagree with some of the field dressing techniques favoring bleeding and gutting immediately.