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Gut it, cut it, cook it : the deer hunter's guide to processing & preparing venison

Author: Eric Fromm; Al Cambronne
Publisher: Iola, WI : Krause Publications, ©2009.
Edition/Format:   Book   Computer File : English
Database:WorldCat
Summary:
A guide to dressing, skinning, and butchering deer includes an equipment checklist, field dressing reference sheet, meat cut chart, and fifty venison recipes on the accompanying CD-ROM.
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Document Type: Book, Computer File
All Authors / Contributors: Eric Fromm; Al Cambronne
ISBN: 9781440203701 1440203709
OCLC Number: 434869050
Notes: CD-ROM includes equipment checklist; field dressing reference sheet; meat cut chart; and 50 venison recipes.
Description: 254 p. : ill. ; 29 cm. + 1 CD-ROM.
Contents: What to expect, and what's for dinner --
Gearing up and getting ready --
Shop before you shoot, aim carefully, and don't shoot your steaks --
Field-dressing your deer --
You got your deer home. Now what? --
Footless, headless, and up on the gambrel --
Skinning your deer --
Butchering the shoulder cuts --
Removing the tenderloins and backstraps --
Butchering the ribs, brisket and neck --
Butchering the hindquarters --
Wrapping and freezing your venison --
Making deerburger, sausage and jerky --
Cooking your venison --
Saving antlers and caping your trophy.
Responsibility: Eric Fromm & Al Cambronne.

Abstract:

A guide to dressing, skinning, and butchering deer includes an equipment checklist, field dressing reference sheet, meat cut chart, and fifty venison recipes on the accompanying CD-ROM.

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