|
|
What's inside? Want to know more about what's inside Gut It. Cut It. Cook It.: The Deer Hunter's Guide to Processing and Preparing Venison? Here's a sneak peek. |
*It's true. You can't eat antlers. Still, we've included this final chapter so you'll know how to: - Save antlers and create your own wall mount. - Skin your deer before sending its cape and head to the taxidermist. - Cape your deer completely; this involves skinning its head. - Prepare a European-style mount with a bleached skull and antlers. And by the way... Gut It. Cut It. Cook It. also includes a free bonus CD with 50 recipes, a field-dressing chart, and more. |
What to Expect, and What's for Dinner Gearing Up and Getting Ready Shop Before You Shoot, Aim Carefully, and Don't Shoot Your Steaks Field-Dressing Your Deer You Got Your Deer Home. Now What? Footless, Headless, and Up on the Gambrel Skinning Your Deer Butchering the Shoulder Cuts Removing the Tenderloins and Backstraps Butchering the Ribs, Brisket, and Neck Butchering the Hindquarters Wrapping and Freezing Your Venison Making Deerburger, Sausage, and Jerky Cooking Your Venison Saving Antlers and Caping Your Trophy* |
