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Author Fiduccia, Peter, author.

Title Butchering deer : a complete guide from field to table / Peter Fiduccia.

Publication Info. New York, NY : Skyhorse Publishing, [2018]


Location Call No. OPAC Message Status
 Parsons Non-Fiction  639 F451    ---  Available
Description pages cm
text txt rdacontent
unmediated n rdamedia
volume nc rdacarrier
Summary "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"-- Provided by publisher.
Contents Be choosy about the deer you shoot -- Shots for better tasting venison -- Field dressing deer -- From field to meat pole -- The essential guide to trouble-free skinning -- A step-by-step manual to quartering -- Facts about properly aging venison -- Enclosed butchering work areas -- Butchering at deer camp -- The butchering groups -- Tools of the trade -- Butchering your deer -- Butchering loins and ribs -- Tenderizing venison -- How to convert venison meat cuts to ground -- Stew meat -- Packaging, freezing, and thawing venison -- Venison nutrition -- Delicious venison recipes -- Toxoplasmosis : what you should know.
Source PubPrim 12.2018 PARS
Subject Game and game-birds, Dressing of.
Deer hunting.
Cooking (Venison)
ISBN 9781510714007 (paperback : alk. paper)
9781510714045 (ebook)

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