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. Fiduccia covers all phases of field dressing, skinning, butchering, and proper cutting. Also includes a section on the best ways to prepare and cook venison with quick and easy recipes. Well illustrated in color.
Item #: 2804492