Butchering Deer: A Complete Guide from Field to Table
(eBook)

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Published
Skyhorse, 2018.
Format
eBook
Status
Available Online

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Language
English
ISBN
9781510714045

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Citations

APA Citation, 7th Edition (style guide)

Peter J. Fiduccia., & Peter J. Fiduccia|AUTHOR. (2018). Butchering Deer: A Complete Guide from Field to Table . Skyhorse.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Peter J. Fiduccia and Peter J. Fiduccia|AUTHOR. 2018. Butchering Deer: A Complete Guide From Field to Table. Skyhorse.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Peter J. Fiduccia and Peter J. Fiduccia|AUTHOR. Butchering Deer: A Complete Guide From Field to Table Skyhorse, 2018.

MLA Citation, 9th Edition (style guide)

Peter J. Fiduccia, and Peter J. Fiduccia|AUTHOR. Butchering Deer: A Complete Guide From Field to Table Skyhorse, 2018.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDe6b3e948-3912-840e-e402-4568c92e6d07-eng
Full titlebutchering deer a complete guide from field to table
Authorfiduccia peter j
Grouping Categorybook
Last Update2024-05-15 02:00:45AM
Last Indexed2024-06-15 04:53:13AM

Book Cover Information

Image Sourcehoopla
First LoadedNov 23, 2023
Last UsedMay 16, 2024

Hoopla Extract Information

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    [synopsis] => You've had a successful day in the field. Now what? Expert Peter Fiduccia has all the information you need to prepare deer in his new book, Butchering Deer. Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement. He then extensively covers all phases of field dressing and butchering, from eviscerating the animal and skinning hides to how to cut each piece of meat (chuck, rib, short loin, loin end, rump, round, shank, flank, plate, brisket, shoulder, shank, and even bacon and ham). Other topics include:

Tag it & drag it: transporting deer from field to home
Protecting the carcass from bugs
How to prepare a clean working area
Tips to grinding burger and sausage meat
Guidelines for packaging, labeling, and freezing
Sharpening knives and other butchering tools
Dry rubs and marinades
And many more!

The butchering sections include detailed photos and drawings depicting all sections of meat to butcher. Fiduccia concludes his guide with a section on the best ways to prepare and cook venison in camp or at home using quick and easy recipes. With Butchering Deer, you can easily become a home deer butcher.
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