The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish by Philip Hasheider

by Philip Hasheider

Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes. Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more. With its holistic approach to every aspect of wild game preparation, The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish is a book no hunter will want to be without.

Genres: Cooking, Survival, Cookbooks

Unknown Binding

First published January 1, 2013

Reviews

[Elwin Kline · Rating 5 out of 5]

Way better than I expected! A fantastic supplemental read for any hunter or someone who enjoys cooking.

I was really surprised how articulated and scientific the author was with this book. I was expecting lots of pictures, lots of white space, and big font for a light and easy ready. I pleasantly discovered to my surprise was a very well written introduction about hunter ethics, a reflection upon the lack of hunters and how most people are perfectly content with buying meat from the store, and then... it gets into the "meat" of the content.

Very detailed images (and lots of them!) of various animals and explanations on what and where all the cuts of meat are. Covers it all: cows, elk, moose, deer, upland birds, waterfowl, fish, heck... even gator!

My favorite takeaway/knowledge gained from this book was the in-depth discussion about white meant versus dark meat, using wild turkeys as an example to explain the difference.

I've read quite a few of these types of books, and this is absolutely one of my favorite reads in this genre by far.

There is one thing I would like to highlight though. Field dressing an animal in person yourself is entirely different than reading a book. Reading is great and all, I would argue videos are better, but nothing beats doing the job yourself with your own two hands.

With that said, for a book about... butchering, smoking, and curing animals, I say again this is really fantastic. There is no reason why I can give this anything less than a 5/5 on the grounds of the purpose of the book and the subjects/topics covered.

I would highly recommend this book to any hunter, cooker, meat eater, or anyone who wants to learn more about what's on their plate and how it got there.

[Joshua Friesen · Rating 4 out of 5]

Informative.

[Joey · Rating 5 out of 5]

Very informative. Very clear and concise. I enjoyed it and learned a lot.