Ebook: Butchering deer: a complete guide from field to table
Author: Peter J. Fiduccia
- Tags: COOKING--Methods--Outdoor, COOKING--Specific Ingredients--Game, Cooking (Venison), Deer hunting, Game and game-birds Dressing of, SPORTS & RECREATION--Hunting, SPORTS & RECREATION--Outdoor Skills, Informational works, COOKING -- Methods -- Outdoor, COOKING -- Specific Ingredients -- Game, SPORTS & RECREATION -- Hunting, SPORTS & RECREATION -- Outdoor Skills
- Year: 2018
- Publisher: Perseus Books LLC
- City: New York;NY
- Language: English
- epub
"Peter Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement. He describes all phases of field dressing and butchering, from eviscerating the animal and skinning hides to how to cut each piece of meat. The guide ends with a section on ways to prepare and cook venison in camp or at home"--
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