Field Dressing and Butchering
The essential guide for hunters who want to bring their quarry to the table.
- Hardback | 224 pages
- 154.94 x 226.06 x 22.86mm | 408.23g
- 01 Jan 2002
- ROWMAN & LITTLEFIELD
- The Lyons Press
- Guilford, United States
"Burch covers a all big game...he gets you through the field dressing portion with simple illustrations to help you along then move on to some great advice. So whether you've done the chore of taking your game from field to stovetop once or a hundred times, this excellent reference guide has something for everyone .""--American Hunter"
Back cover copy
To enjoy big game on the table, it is essential to field dress the meat properly transport it quickly, cool the meat down thoroughly and rapidly, butcher it efficiently, and then cook it to your liking. It's easy to do, especially if you follow the step-by-step instructions and illustrations found in Field Dressing and Butchering Big Game.This complete handbook demonstrates the techniques for eviscerating, skinning, and quartering big-game animals such as elk, moose, wild boar, and caribou in the field; basic butchering techniques on how to cut up big game into roasts, chops, steaks, stew meat, and ground chuck; plus a guide to the tools and equipment you'll need to get started. Author Monte Burch also covers cooking methods, and shares many of his favorite recipes. (6 1/2 x 9 1/4, 224 pages, b&w photos, illustrations)