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News Gut It Cut It Cook It goes global!!! Well, at least we're #1 with a bullet in Australia. Russell Edwards of HuntingBooks.com.au reports that it's been his top seller, especially since the review in Guns&Game magazine. If you think we only hunt deer here in North America, think again. About a million Australians hunt six different types of deer--plus feral goats that are anatomically similar.( Although Australia also has kangaroos and feral camels, we aren't planning any sequels on those topics.) New Zealand has eight types of deer--plus elk, feral goats, and chamois. If you're up for a bit more deerstalking, there's also the UK and Europe. Here in the northern hemisphere, fall and hunting season are still a couple months away. We have, however, been getting some great reviews. Here's a sample: The definitive new guide to handling venison after the kill... I have used (or tried to use) many well-intentioned guide books to processing deer into useable venison, and this one succeeds where all others fail. The authors' method is for beautiful boneless venison, which is the best way to get the most meat and best flavor out of your deer. The pictures of the process--from field dressing to butchery of the deer itself--are clear and vivid, showing the user exactly what to expect and how to proceed. The text is easy to follow and written with a good dose of humor and encouragement. And the book lays flat and has heavy, glossy pages that stand up to the unavoidable smears and stains. If you're like me, you will reach for Gut It Cut It Cook It long after hunting season has ended, just to relive the satisfaction of a job well done. --Amazon Reviewer G. F. Hohenberger I love the quality of the book and how well thought out it is. I am very impressed. --Kirstie Pike, Owner and CEO Of Prois Hunting and Field Apparel I just received your book... I am pleased to say it has quite exceeded my expectations of "another lame hunting/field care book!" It is well planned and thorough... It looks like a great resource for anyone wanting to learn good, safe field care and processing. I really appreciate the format and the attached CD. -- Anne Vinola of AnnieGotHerGun.com Thank you! A great resource for deer hunters! I'll be sure to get the word out to all of our Outdoor Mentors! --Mike Christensen, Pass It On-Outdoor Mentors, Inc. I am impressed! It seems like such a unique book compared to what else is out there and I'm sure many hunters will find this incredibly helpful. Not only did I find it unique, but it just seems very well done. So I just wanted to thank you again, I'm really looking forward to diving into it and then sharing it with my readers! -- Mark Kenyon at Wiredtohunt.com Back when I started, everything would have been much easier if I would have had some experience under my belt and if I would have had Eric Fromm and Al Cambronne's book Gut It, Cut It, Cook It. This book has definitely found a home in my office as a reference as well as a cookbook in the kitchen. --Dave Conrad at Bowhunting.net ...The equipment section is well done. I liked the fact that they didn't push all the extra stuff; they were mentioned but the focus was on the basics, as in a good sharp knife. As I read I thought, right here would be a good place to talk about Chronic Wasting Disease. I turned the page and there it was, with the subtitle "The Threat is Real". This was followed by a four-page spread on what you can do to deal with it. It included enough science to understand the disease and help the reader think through the threat in a common sense way without being alarmist. By now I'm thinking this book is the real deal. An hour later I know it. From shot placement pushing the clean kill ethic while minimizing meat spoilage (even talking about the latest findings on lead fragments) to clear pictures on where to cut off the lower legs, this is a book for beginners to the most experienced. I picked up a great tip on holding the knife for maximum control and safety when reaching up to cut the windpipe while gutting. How come I never thought of that? Another thing I liked was the use of real deer carcasses. These are not sterilized game farm deer, but look like the deer we shoot. Not bloody road kill but good examples of what hunters really work with. They also do a good job with fully using the deer from ribs to shanks... Gut It - Cut It - Cook It is a terrific book and well worth adding to your library... I suggest buying a copy for a friend - but read it first, you just may want to get another copy for your buddy. --Eric Nuse at the Fair Chase Hunting Blog |
