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

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

3.88 (18 ratings by Goodreads)
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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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Product details

  • Paperback | 224 pages
  • 174 x 230 x 18mm | 659.99g
  • Stillwater, United States
  • English
  • colour illustrations, black & white line drawings, colour line drawings
  • 0760343756
  • 9780760343753
  • 196,350

About Philip Hasheider

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle and How to Raise Pigs. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.
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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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Rating details

18 ratings
3.88 out of 5 stars
5 22% (4)
4 56% (10)
3 11% (2)
2 11% (2)
1 0% (0)
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