Gut It. Cut It. Cook It.: The Deer Hunter's Guide to Processing & Preparing Venison

by Al Cambronne, Erich Fromm

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

Genres: Nonfiction, Cookbooks, Cooking

256 pages, Spiral-bound

First published September 9, 2009

Reviews

[Josh · Rating 4 out of 5]

Now I just need to get lucky this fall!

[R · Rating 5 out of 5]

This isn't for everyone, but if you want to learn how to butcher a deer it's the book for you.

Oh hey I'm the first person to rate this book, not sure what that says about me...