BUTCHERING DEER: A Complete Guide from Field to Table
This manual starts with tips on shooting the right deer, shot placement for better tasting venison, and how to properly age venison meat. This guide covers all phases of field dressing, skinning, butchering, and properly cutting each piece of meat. Also includes a section on the best ways to prepare and cook venison with quick and easy recipes.
Publishing status: Current
Item #: 2804492