Online Library TheLib.net » Butchering deer: a complete guide from field to table
"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"--
Download the book Butchering deer: a complete guide from field to table for free or read online
Read Download

Continue reading on any device:
QR code
Last viewed books
Related books
Comments (0)
reload, if the code cannot be seen