Butchering Deer: The Complete Manual of Field Dressing, Skinning, Aging, and Butchering Deer at Home

by John Weiss

The tasks of field dressing, skinning, and butchering deer can be daunting. In Butchering Deer , John Weiss makes these necessary jobs easy and fun. Weiss covers it selecting the right deer for the best-tasting venison, simple techniques for field dressing.as well as various methods for taking a deer out of the woods with minimal stress. Specific chapters are devoted to butchering the front legs, the hind legs, and the loin and ribs. Chapters on freezing, defrosting, tenderizing, and preparing venison will have readers longing for the upcoming deer season. The easy-to-follow text is highlighted with step-by-step instructions, 140 photographs, illustrations, and recipes.

Genres: Cooking

190 pages, Paperback

First published January 1, 2002

Reviews

[Britt · Rating 3 out of 5]

breezy and knowledgeable. but it needs more diagrams. some of the actions is describing are complex, and his prose is not strong enough to explain clearly with visualization.