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| butchering a deer in the field: Butchering Deer John Weiss, 2002 This essential book is jam-packed with the latest, hard-to-find tips on the subject of field dressing, skinning, and butchering deer--as well as aging and cooking venison--the easy way. |
| butchering a deer in the field: Butchering Deer Peter J. Fiduccia, 2018-10-02 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. |
| butchering a deer in the field: The Ultimate Guide to Butchering Deer John Weiss, 2011-06-21 The process of getting a deer from the field to the dinner plate can seem overwhelming, especially for beginners. Fortunately, this book of expert advice from veteran deer hunter John Weiss, packed with helpful illustrations and step-by-step explanations, makes it simple. Weiss covers everything you need to know to do your own butchering, including field dressing and transporting your deer, and aging and freezing your venison. The Ultimate Guide to Butchering Deer also features instructions on how to grind burger and make sausage links, and even comes with delicious recipes. This truly is a must-read for any aspiring home deer butcher. |
| butchering a deer in the field: The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish Philip Hasheider, 2013-07-22 From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish. |
| butchering a deer in the field: The Beginner's Guide to Hunting Deer for Food Jackson Landers, 2011-01-01 Describes the benefits of hunting deer for food, providing information on such topics as choosing the correct rifle and ammunition, hunting effectively and safely, and dressing and butchering the kill, along with a colletion of recipes. |
| butchering a deer in the field: Field Dressing and Butchering Rabbits, Squirrels, and Other Small Game Monte Burch, 2001-07 To a hunter, nothing beats the savory taste of properly dressed, butchered, and prepared game. With step-by-step instructions and illustrations, Monte Burch passes down the wisdom of his practical experience and explains how to field dress and butcher small game in order to prepare and preserve it for cooking and storage. (6 x 9, 148 pages, b&w photos, illustrations) |
| butchering a deer in the field: Precision Bowhunting John Eberhart, Chris Eberhart, 2005-07-25 • Another must-have title from the authors of the bestselling Bowhunting Pressured Whitetails (0-8117-2819-6) • Lays out a hunting program for the entire year, including preparation and training during the off-season • Especially useful for hunting high-pressure areas and it explains how to best take advantage of the rut Father-and-son team John and Chris Eberhart have joined once again to share cutting-edge information and advice on hunting whitetail bucks in increasingly hard-hunted environments. Their year-long program starts early in the off-season, where careful scouting, training, and planning create the foundation for a successful hunting year. Then, once the fall rolls around, the authors explain the scent control and scouting tactics that have helped them to bag trophy bucks in some of the most pressured parts of the country. They also cover hunting in the rain, suburban hunting, and various other special situations. Packed with vital information and fresh insights, Precision Bowhunting belongs on the bookshelf of every serious bowhunter. |
| butchering a deer in the field: The Complete Guide to Hunting, Butchering, and Cooking Wild Game Steven Rinella, 2015-08-18 From the #1 New York Times bestselling author of The MeatEater Fish and Game Cookbook comes a comprehensive big-game hunting guide, perfect for first-time novices and seasoned experts—featuring more than 400 full-color photographs, including work by renowned outdoor photographer John Hafner Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting an animal to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well. This invaluable book includes: • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting • how to effectively use decoys and calling for big game • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using • how and when to scout hunting locations for maximum effectiveness • basic information on procuring hunting tags, including limited-entry “draw” tags • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species • how to plan and pack for backcountry hunts • instructions on how to break down any big-game animal and transport it from your hunting site • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks • cooking techniques and recipes, for both outdoor and indoor preparation of wild game Becoming a master hunter has never been so easy! |
| butchering a deer in the field: Basic Butchering of Livestock & Game John J. Mettler, 1986-08-31 This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat. |
| butchering a deer in the field: MERCHANT OF VENISON SCOTT. REA, 2019 |
| butchering a deer in the field: Gut It. Cut It. Cook It. Eric Fromm, Al Cambronne, 2009-09-09 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 of tools you'll need to get this 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 How-to instructions for saving antlers and caping your buck BONUS CD includes 50 venison recipes, field dressing chart and meat cuts chart So stop paying someone else to butcher your deer; with Gut It. Cut It. Cook It you can do it yourself. You'll feel good saving money and know that the meat you're eating is really your meat. Enjoy! |
| butchering a deer in the field: The Complete Guide to Hunting, Butchering, and Cooking Wild Game Steven Rinella, 2015-12-01 A comprehensive small-game hunting guide, perfect for hunters ranging from first-time novices to seasoned experts, with photography by renowned outdoor photographer John Hafner Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting wild game to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well. This invaluable book includes • recommendations on what equipment you will need—and what you can do without—from footwear to cutlery to camping gear to weapons • basic and advanced hunting strategies for all North American small game, including drive techniques, solo and group hunting, ambush hunting, the use of hunting dogs, and techniques for decoying and calling • how to find hunting locations, on both public and private land; how to locate areas that other hunters aren’t using; and how to make competition work in your favor • detailed sections on furred small game, upland birds, and waterfowl, covering the biology and best hunting methods for a total of thirty small game species • comprehensive information about hunting wild turkeys in both the spring and fall seasons • how to master the arts of wingshooting and rifle marksmanship, and detailed information about shot placement, ammunition selection, and field maintenance of firearms and archery equipment • instructions on how to field dress and butcher your own small game animals for a variety of preparations • techniques and recipes for both indoor and outdoor wild game cooking |
| butchering a deer in the field: Dressing & Cooking Wild Game Teresa Marrone, 2014-10-15 A cookbook for wild game (including big game, small game, upland birds, and waterfowl), with a guide to field dressing and a nutritional chart-- |
| butchering a deer in the field: Butchering Beef Adam Danforth, 2014-01-01 With step-by-step photographs at every stage of the process, this guide explicitly details the entire procedure for slaughtering and butchering cattle for beef, including pre-slaughter conditions to killing, skinning, refrigerating and creating market cuts of meat. |
| butchering a deer in the field: Composition of Foods , 1982 |
| butchering a deer in the field: Afield Jesse Griffiths, 2012-09-18 2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards) ForeWord Reviews 2012 Book of the Year Award Finalist (TBA) 2013 James Beard Foundation Book Awards, Nominee Finalist Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know. Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes. Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog. Game and fish include: Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more. |
| butchering a deer in the field: Pocket Guide to Field Dressing Game Ron Cordes, 2001-06 This handy guide is an almost indestructible how-to tool. It includes need-to-know information about basic cuts, skinning, boning, packing and more. Best of all, the guide is waterproof, dirt-proof and pocket-sized, so you can take it everywhere! |
| butchering a deer in the field: Butchering, Processing and Preservation of Meat Frank G. Ashbrook, 2012-12-06 This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish. |
| butchering a deer in the field: Hunt, Gather, Cook Hank Shaw, 2011-05-24 If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to get them. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew—even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country. |
| butchering a deer in the field: The Hunter Chef Cookbook Michael Hunter, 2020-10-06 I recognized that Michael Hunter knows what he is talking about the minute I opened this book. Hunter is the kind of guy--and the kind of work--that you get when you combine passion, creativity, inventiveness, and elbow grease. This book makes me hungry, and Michael Hunter makes me proud to be a hunter and angler. --Steven Rinella, outdoorsman, host of the TV series and podcast MeatEater, and author The MeatEater Fish and Game Cookbook Well-known hunter and respected wild-game chef, Michael Hunter, grew up in the great outdoors. Inspired by the endless bounty of the land, hunting, fishing, foraging, and cooking is a way of life for Hunter. Celebrating the resources of the wild, The Hunter Chef Cookbook features a collection of over 100 recipes and butchery guides, and stunning food and landscape photography. The book includes recipes for cooking big game, from moose and bison, to white tail deer and wild boar. Common small game features include wild turkey, duck, wild goose, ruffed grouse, as well as rabbit and squirrel. Fresh-water and salt-water fish recipes feature pickerel, wild salmon, rainbow trout, prawns, scallops, and more. A seasoned forager, Hunter offers an array of savoury and sweet recipes, incorporating wild ingredients, everything from mushrooms and leeks to sumac and berries. |
| butchering a deer in the field: The Hunt Club Bret Lott, 1999-03-03 In this lyrically written, hauntingly seductive novel, Bret Lott brings to life the beauty and flavor of the mist-covered swamps and backlands of South Carolina's Lowcountry in a story that is both mystery and rite of passage. At fifteen, Huger (you say it YOU-gee) Dillard already knows a great deal about the ways of the world--or so he thinks. He may not have a father, but with the guidance of his blind Unc, Leland, and weekends spent at the Hunt Club--a tract of woods and swamp belonging to his family--Huger knows all about the land and the habits of its wildlife, from deer to the pompous Charleston doctors and lawyers who come to hunt them. But nothing can prepare him for the dark events that begin to unfold when he and Unc stumble upon the body of a well-to-do Charleston regular on their land. Who wanted him dead? And why is the Hunt Club suddenly at the heart of a dark secret worth killing for? Caught in a treacherous labyrinth that stretches deep into the past, Huger and everyone he loves are about to discover painful truths that will irrevocably change them; truths that will shatter a young boy's innocence and test him as a man. |
| butchering a deer in the field: Field Dressing and Butchering Deer Monte Burch, 2007-09 A detailed instructional guide for field-dressing deer and preparing the meat for the table. |
| butchering a deer in the field: The Old Pro Turkey Hunter Gene Nunnery, 2018-10-18 During his life, Gene Nunnery was recognized as a master turkey hunter and an artisan who crafted unique, almost irresistible turkey calls. In The Old Pro Turkey Hunter, the vaunted sportsman shares over fifty years of personal experience in Mississippi and surrounding states, along with the decades-old wisdom of the huntsmen who taught him. Throughout the book, his stories make clear that turkey hunting is more than just killing the bird—it is about matching wits with a wild and savvy adversary. As Nunnery explains, “To me that’s what it’s all about: finding a wise old gobbler who will test your skill as a turkey hunter.” Through his stories, Nunnery reveals that the true reward for successful turkey hunting lies in winning the contest, not necessarily exterminating the foe. Real sportsmen know that every now and then the turkey should and will elude the hunter. As Nunnery looks back on his extensive career, he analyzes vast differences in practice, old and new. The shift, he decides, came during his last twenty years on the hunt, and that difference has only increased in the decades since this book was originally published. Michael O. Giles, Bass Pro staff team member, master turkey hunter, and award-winning outdoors writer and author of Passion of the Wild, writes a new foreword that brings the practice of turkey hunting into the present day. Filled with a tested mixture of common sense and specific examples of how master turkey hunters honor their harvest and heritage, The Old Pro Turkey Hunter is the perfect companion for the novice or the adept. |
| butchering a deer in the field: Kill It & Grill It Ted Nugent, Shemane Nugent, 2005-05-01 Here is the high-protein, high-octane, 'kill stuff, add fire, and enjoy' diet that's kept Ted Nugent and his beautiful wife Shemane fighting fit. Ted shares his favourite recipes for such exotic fare as wild boar, pheasant, buffalo and venison. And while he doesn't buy his meat wrapped in plastic, there are plenty of recipes to tide you over when the hunting party comes home empty handed. This book is essential for the kitchen library! |
| butchering a deer in the field: The MeatEater Fish and Game Cookbook Steven Rinella, 2018-11-20 From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review) |
| butchering a deer in the field: American Buffalo Steven Rinella, 2008-12-02 From the host of the Travel Channel’s “The Wild Within.” A hunt for the American buffalo—an adventurous, fascinating examination of an animal that has haunted the American imagination. In 2005, Steven Rinella won a lottery permit to hunt for a wild buffalo, or American bison, in the Alaskan wilderness. Despite the odds—there’s only a 2 percent chance of drawing the permit, and fewer than 20 percent of those hunters are successful—Rinella managed to kill a buffalo on a snow-covered mountainside and then raft the meat back to civilization while being trailed by grizzly bears and suffering from hypothermia. Throughout these adventures, Rinella found himself contemplating his own place among the 14,000 years’ worth of buffalo hunters in North America, as well as the buffalo’s place in the American experience. At the time of the Revolutionary War, North America was home to approximately 40 million buffalo, the largest herd of big mammals on the planet, but by the mid-1890s only a few hundred remained. Now that the buffalo is on the verge of a dramatic ecological recovery across the West, Americans are faced with the challenge of how, and if, we can dare to share our land with a beast that is the embodiment of the American wilderness. American Buffalo is a narrative tale of Rinella’s hunt. But beyond that, it is the story of the many ways in which the buffalo has shaped our national identity. Rinella takes us across the continent in search of the buffalo’s past, present, and future: to the Bering Land Bridge, where scientists search for buffalo bones amid artifacts of the New World’s earliest human inhabitants; to buffalo jumps where Native Americans once ran buffalo over cliffs by the thousands; to the Detroit Carbon works, a “bone charcoal” plant that made fortunes in the late 1800s by turning millions of tons of buffalo bones into bone meal, black dye, and fine china; and even to an abattoir turned fashion mecca in Manhattan’s Meatpacking District, where a depressed buffalo named Black Diamond met his fate after serving as the model for the American nickel. Rinella’s erudition and exuberance, combined with his gift for storytelling, make him the perfect guide for a book that combines outdoor adventure with a quirky blend of facts and observations about history, biology, and the natural world. Both a captivating narrative and a book of environmental and historical significance, American Buffalo tells us as much about ourselves as Americans as it does about the creature who perhaps best of all embodies the American ethos. |
| butchering a deer in the field: Buck, Buck, Moose Hank Shaw, 2017-03-02 Buck, Buck, Moose is a full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. This cookbook will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You'll also get thorough instructions on how to butcher, age and store your venison, as well as how to use virtually every part of the animal. Buck, Buck, Moose also includes a lengthy section on curing venison and sausage-making. Peppered throughout are stories of the hunt and essays on why venison holds such a special place in human society. |
| butchering a deer in the field: The Last Wild Road T. Edward Nickens, 2021-05-14 The Last Wild Road is a raucous, gripping, sometimes terrifying, often hilarious, and deeply meditative journey through the heart of the outdoors in the modern world. Collected from more than 20 years of hunting and fishing cover stories, columns, and adventure tales written by T. Edward Nickens for Field & Stream, this book is a road trip that takes in a huge sweep of the North American landscape—blackwater rivers in the wilds of eastern North Carolina, deserts and prairies of the American West, remote tundra of northern Canada, and the wildest rivers of Alaska. Along every rutted road and rough trail, with a rod, gun, and pen, Nickens meets unforgettable characters—old French-speaking Cajuns at Louisiana squirrel camps, a one-armed fly-tyer in the ancient Appalachians, Pennsylvania brothers who lost their father in a hunting accident decades ago and return to the scene for a powerful, poignant encounter with history. He explores remote wilderness waters to chase trout and ducks, but finds rich meaning, too, in the familiar and close-to-home: fishing with his children, plumbing the forests of local farms, and butchering deer in his basement as a thanksgiving for the gifts of the outdoors. When it comes to hunting and fishing, writing often falls into the categories of where-to-go, the how-do-it, and the-what-to-bring. This book embarks on the question of “why.” Why does the pursuit of game and fish, and the travel to the wild places where they thrive, bring meaning and clarity to living in the modern world? Why do we laugh more, and live more deeply, far from the sidewalk? If you’ve ever felt that way, you’ll find yourself in The Last Wild Road. |
| butchering a deer in the field: That Wild Country Mark Kenyon, 2019 From prominent outdoorsman and nature writer Mark Kenyon comes an engrossing reflection on the past and future battles over our most revered landscapes--America's public lands. Every American is a public-land owner, inheritor to the largest public-land trust in the world. These vast expanses provide a home to wildlife populations, a vital source of clean air and water, and a haven for recreation. Since its inception, however, America's public land system has been embroiled in controversy--caught in the push and pull between the desire to develop the valuable resources the land holds or conserve them. Alarmed by rising tensions over the use of these lands, hunter, angler, and outdoor enthusiast Mark Kenyon set out to explore the spaces involved in this heated debate, and learn firsthand how they came to be and what their future might hold. Part travelogue and part historical examination, That Wild Country invites readers on an intimate tour of the wondrous wild and public places that are a uniquely profound and endangered part of the American landscape. |
| butchering a deer in the field: Field Dressing Game James Kavanagh, 2017-05-26 This Duraguide(R) provides an introduction to safe practices and procedures for field dressing and safe transport of fish and game including rabbits, squirrels, deer and other mammals, ducks/geese, pheasant, turkeys and game birds. Printed on waterproof paper for durability, this 12-panel folding pocket guide is ideal for field use. |
| butchering a deer in the field: Blaze Orange Travis Dewitz, 2014-09-24 A photographic journey alongside hunters in Wisconsin, Blaze Orange captures the joy, excitement, and camaraderie of deer hunting in the state. |
| butchering a deer in the field: The Sporting Chef's Better Venison Cookbook Scott Leysath, 2012-11-30 Scott Leysath has a mission: to give you venison recipes you'll use again and again. Nothing makes him happier than a cookbook full of food stains and hand-written notes. This book features 100 of his favorites, from appetizers, salads, soups and stews, stovetop dishes, great grilled venison and more. If you long for better-tasting venison, you're in for a treat. Known as The Sporting Chef, Scott is America's leading authority on the proper preparation of fish and game. He has worked in the food industry since 1978. His first television show, The Sporting Chef, has been syndicated worldwide since 2003. His second show, HuntFishCook, has aired throughout the United States and Canada since 2005. And his newest show, Dead Meat, takes him across North America in search of folks who hunt, fish, trap and cook unusual creatures. He's also the cooking editor for Ducks Unlimited magazine. |
| butchering a deer in the field: The Hog Book Jesse Griffiths, 2021-06 The Hog Book: a Chef's Guide to Hunting, Butchering and Cooking Wild Pigs walks new and seasoned hunters and wild food aficionados through the winding - and often misunderstood- path of hunting, processing, butchering and cooking feral hogs. From history and distribution to curing and packaging, this complete guide delves into every aspect of utilizing this invasive species as a delicious food source. Designed for beginners or advanced cooks, The Hog Book contains over 100 recipes from whole hog cookery to sausage to offal. Author Jesse Griffiths is a dedicated hog hunter and consumer, again working in partnership with lauded photographer Jody Horton after the success of their first collaboration, Afield. |
| butchering a deer in the field: The Complete Venison Cookbook Harold W. Webster, 1996 With over 700 recipes for all cuts of meat, including cooking techniques, enjoy mild, tender venison as never imagined -- no more tough, gamey meat. Create a full menu from more than 250 recipes for complementary dishes. |
| butchering a deer in the field: How to Bag the Biggest Buck of Your Life Larry Benoit, Peter Miller, 2015-08 Larry Benoit's legendary How To Bag The Biggest Buck of Your Life is the commonsense guide to hunting whitetailed deer. Whether for the novice seeking real-life advice, or the experienced hunter looking for new challenges, this classic is full of expert insight into the advent... |
| butchering a deer in the field: Pheasant, Quail, Cottontail Hank Shaw, 2018-03-23 Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more ... You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds.--Publisher |
| butchering a deer in the field: Hook, Line and Supper Hank Shaw, 2021-04 Quite possibly the only fish and seafood cookbook you'll ever need, from the author of the award-winning website Hunter Angler Gardener Cook. So many people get all tense when faced with a piece of fish or a bag of shrimp. It's understandable: you went through all that effort to catch it, or, if you bought it from the store, we all know that fish isn't cheap. You don't want to mess things up. Hook, Line and Supper aims to cure that stage fright once and for all by breaking down the essence of fish and seafood cookery, allowing you to master the methods that bring out the best in whatever you catch or bring home from the market. Rather than focusing on specific species, Hook, Line and Supper zeroes in on broad, widely applicable varieties of fish - both freshwater and salt - that can substitute for each other, and clearly and carefully provides master recipes and techniques that will help you become a more competent and complete fish and seafood cook. Hank Shaw, an award-winning food writer, angler, commercial fisherman and cook at the forefront of the wild-to-table revolution, provides all you need to know about buying, cleaning, and cooking fish and seafood from all over North America. You'll find detailed information on how best to treat these various species from the moment they emerge from the water, as well as how to select them in the market, how to prep, cut and store your fish and seafood. Shaw's global yet approachable recipes include basics such as classic fish and chips and smoked salmon; international classics like Chinese steamed fish with chiles, English fish pie, Mexican grilled clams, and Indian crab curry; as well as deeply personal dishes such as a Maine style clam chowder that has been in his family for more than a century. It also features an array of fish and seafood charcuterie, from fresh sausages and crispy skin chips, to terrines and even how to make your own fish sauce. The most comprehensive guide to preparing and cooking fish and seafood, Hook, Line and Supper will become an indispensable resource for anglers as well as home cooks looking for new ways to cook whatever fish or seafood that strikes their fancy at the market. |
| butchering a deer in the field: Hunting the Deceitful Turkey Mark Twain, 2015-12-19 Samuel Langhorne Clemens (November 30, 1835 - April 21, 1910), better known by his pen name Mark Twain, was an American author and humorist. He wrote The Adventures of Tom Sawyer (1876) and its sequel, Adventures of Huckleberry Finn (1885), the latter often called The Great American Novel. Twain grew up in Hannibal, Missouri, which provided the setting for Huckleberry Finn and Tom Sawyer. After an apprenticeship with a printer, he worked as a typesetter and contributed articles to the newspaper of his older brother, Orion Clemens. He later became a riverboat pilot on the Mississippi River before heading west to join Orion in Nevada. He referred humorously to his singular lack of success at mining, turning to journalism for the Virginia City Territorial Enterprise. In 1865, his humorous story, The Celebrated Jumping Frog of Calaveras County, was published, based on a story he heard at Angels Hotel in Angels Camp, California, where he had spent some time as a miner. The short story brought international attention, and was even translated into classic Greek. His wit and satire, in prose and in speech, earned praise from critics and peers, and he was a friend to presidents, artists, industrialists, and European royalty. Though Twain earned a great deal of money from his writings and lectures, he invested in ventures that lost a great deal of money, notably the Paige Compositor, a mechanical typesetter, which failed because of its complexity and imprecision. In the wake of these financial setbacks, he filed for protection from his creditors via bankruptcy, and with the help of Henry Huttleston Rogers eventually overcame his financial troubles. Twain chose to pay all his pre-bankruptcy creditors in full, though he had no legal responsibility to do so. Twain was born shortly after a visit by Halley's Comet, and he predicted that he would go out with it, too. He died the day after the comet returned. He was lauded as the greatest American humorist of his age, and William Faulkner called Twain the father of American literature. |
| butchering a deer in the field: Simply Canning Sharon Peterson, 2013-11-30 Simply Canning - Survival Guide to Safe Home Canning. Do you know the most important information for safe home canning? Do you have the assurance that you won't poison your children? Simply Canning will lead you step by step through the most important safety information. Safety First! If you are a beginning canner and are not sure where to start, Simply Canning is for you. This canning guide is designed to boost your understanding of canning principals and safety, and make your canning a success. Simple Steps Canning Guide is a guide that will: Give you essential information you need for safe, successful and fun home canning. Give you confidence and peace of mind.... we all love peace of mind. What you will learn: Basics - so what is it that processing actually does? Choosing your food and canning methods- Which canning method should you use, and more importantly which ones to NOT use Canners -How to use both Water Bath and Pressure Canners. Equipment - What else do you need? Hand tools, Specialty tools. What is essential and what is just plain handy. The Big Day- Tips to make canning day go smoothly. Preparation is the key to stress-free success. When the job is done. How to check your seals, store your jars and equipment. What to do if you have jars that don't turn out quite right Recipes for both waterbath and pressure canning many basic foods. |
| butchering a deer in the field: Local Meat and Poultry Processing Lauren Gwin, Arion Thiboumery, Richard P. Stillman, 2013 |
10 Tips for Butchering at Home - The Prairie Homestead
Nov 15, 2022 · Learn the best tips and advice for how to prepare for butchering at home. Learn how to be self-sufficient on your homestead with your own meat.
A Beginner's Guide to Butchering a Cow: Step-by-Step Instructions
Sep 8, 2023 · Butchering a cow requires precision, knowledge, and respect for the animal. Learn how to properly butcher a cow with our step-by-step guide, perfect for beginners who raise …
How to Butcher a Chicken: 7 Steps to Humanely Kill, Pluck, and …
So if you have some birds that aren’t laying like they use to then you’ll want to know how to butcher a chicken successfully. This is how you do it: 1. The Set-Up to Butcher a Chicken. …
How to Butcher Cattle (with Pictures) - wikiHow
Jul 23, 2024 · Butchering cattle is a very lengthy process. It can take up to 2 weeks to cure and cut the meat, and it requires a number of tools. This article will tell you how to butcher a cow. …
A Beginner’s Guide to Butchering: Understanding the Process and …
Dec 20, 2024 · This guide will walk you through the basics of butchering, what to consider when choosing butchery services, and how you can request custom cuts to meet your specific needs.
How To Butcher Beef - Home Butcher Guide
Slaughtering beef at home doesn’t require a lot of tools and equipment but there are a few essentials to make the process simple. Your supply list should include the items you see …
Intro to Butchering Meats at Home - Homestead Survival Site
Learn the basics of butchering meats at home and discover how it can save you money while allowing you to have control over quality.
Step-by-Step Home Butchering for Sheep, Lambs and Goats …
A step-by-step guide to home butchering with simple instructions and colored images to show you exactly how to butcher your farm animals.
How to Properly Butcher a Chicken (With Pictures)
First things first, you’ll need a few supplies: Now, some reassurance: if you do not have all of these items, you can still do a fine job of butchering a chicken with only a sharp knife, a rope …
BUTCHERING | English meaning - Cambridge Dictionary
BUTCHERING definition: 1. present participle of butcher 2. to kill or cut up an animal for meat: 3. to kill people in a…. Learn more.
10 Tips for Butchering at Home - The Prairie Homestead
Nov 15, 2022 · Learn the best tips and advice for how to prepare for butchering at home. Learn how to be self-sufficient on your homestead with your own meat.
A Beginner's Guide to Butchering a Cow: Step-by-Step Instructions
Sep 8, 2023 · Butchering a cow requires precision, knowledge, and respect for the animal. Learn how to properly butcher a cow with our step-by-step guide, perfect for beginners who raise …
How to Butcher a Chicken: 7 Steps to Humanely Kill, Pluck, and …
So if you have some birds that aren’t laying like they use to then you’ll want to know how to butcher a chicken successfully. This is how you do it: 1. The Set-Up to Butcher a Chicken. …
How to Butcher Cattle (with Pictures) - wikiHow
Jul 23, 2024 · Butchering cattle is a very lengthy process. It can take up to 2 weeks to cure and cut the meat, and it requires a number of tools. This article will tell you how to butcher a cow. …
A Beginner’s Guide to Butchering: Understanding the Process …
Dec 20, 2024 · This guide will walk you through the basics of butchering, what to consider when choosing butchery services, and how you can request custom cuts to meet your specific needs.
How To Butcher Beef - Home Butcher Guide
Slaughtering beef at home doesn’t require a lot of tools and equipment but there are a few essentials to make the process simple. Your supply list should include the items you see …
Intro to Butchering Meats at Home - Homestead Survival Site
Learn the basics of butchering meats at home and discover how it can save you money while allowing you to have control over quality.
Step-by-Step Home Butchering for Sheep, Lambs and Goats with …
A step-by-step guide to home butchering with simple instructions and colored images to show you exactly how to butcher your farm animals.
How to Properly Butcher a Chicken (With Pictures)
First things first, you’ll need a few supplies: Now, some reassurance: if you do not have all of these items, you can still do a fine job of butchering a chicken with only a sharp knife, a rope …
BUTCHERING | English meaning - Cambridge Dictionary
BUTCHERING definition: 1. present participle of butcher 2. to kill or cut up an animal for meat: 3. to kill people in a…. Learn more.
