The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish
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The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish

By (author) Philip Hasheider

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Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield. Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. "The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish" gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals. The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table. It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes. Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more. With its holistic approach to every aspect of wild game preparation, "The Hunter s Guide to Butchering, Smoking, and Curing Wild Game and Fish" is a book no hunter will want to be without. "

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  • Paperback | 224 pages
  • 174 x 230 x 18mm | 659.99g
  • 22 Jul 2013
  • Voyageur Press Inc
  • Stillwater
  • English
  • colour illustrations, black & white line drawings, colour line drawings
  • 0760343756
  • 9780760343753
  • 158,171

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Author Information

Philip Hasheider (Sauk City, WI) is a fifth-generation farmer presently raising pasture-grazed beef with his wife and two children in south-central Wisconsin. His interests in production agriculture and history have allowed him to write ten books, including Voyageur Press "How to Raise Cattle," "How to Raise Pigs," and "How to Raise Sheep." His diverse work has appeared in numerous local, regional, national, and international publications, and he was the writer for the Wisconsin Local Food Marketing Guide for the Wisconsin Department of Agriculture, Trade, and Consumer Protection."

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Back cover copy

Taking down a wild animal with a clean shot is the goal of your hunt--but what happens next determines whether or not that animal becomes safe and nutritious food for your family. Be prepared with "The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish," which explains in detail, with diagrams and photographs, how to harvest wild game safely and efficiently. Follow step-by-step instructions to field dress and butcher large and small game, and learn how to preserve wild-game meat and turn it into delicious meals for the family table. Deer * Moose * Bear * Feral Pigs * Alligators * Rabbits * Squirrels * Raccoons * Opossum * Muskrat * Beavers * Snakes * Turtles * Frogs * Pheasants, grouse, and other game birds * Ducks, geese, and other waterfowl * Sturgeons, muskies, and other large freshwater fish * Crappies, bluegill, and other small freshwater fish Choose a hunting knife Prepare a field dressing toolkit Skin and butcher wild game of all sizes, from bears to frogs Remove feathers from game birds and waterfowl Fillet fish Keep carcasses from spoiling in the field Keep meat free from contaminants Preserve meat by freezing, drying, canning, smoking, curing, or corning Avoid freezer burn Prepare main dishes, from bear stew to stuffed opossum to roast pheasant and more Make a variety of wild-game sausages

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