(Mobile library) Gut It. Cut It. Cook It.: The Deer Hunter's Guide to Processing & Preparing Venison
• Eric Fromm, Al Cambronne •
| #177767 in Books | Krause Publishing | 2009-09-09 | Original language:English | PDF # 1 | 10.88 x1.20 x8.25l, | File Name: 1440203709-spiral | 256 pages | Checklists and descriptions of tools you'll need to get the 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
||6 of 6 people found the following review helpful.| This is a very useful book. I'm an old hillbilly|By Mule|This is a very useful book. I'm an old hillbilly, and I've been shooting/skinning/butchering my own deer, etc, for years. Thought I'd give this a look and see if I was doing anything wrong. Turns out, many "unorthodox" methods I've been using for years are recommended here. Which pretty much proves that I'm a genius. If
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 o... [PDF.ut85] Gut It. Cut It. Cook It.: The Deer Hunter's Guide to Processing & Preparing Venison Rating: 4.91 (673 Votes)
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