The Resource The ultimate guide to butchering deer : a step-by-step guide to field dressing, skinning, aging, and butchering deer, John Weiss, (electronic resource)
The ultimate guide to butchering deer : a step-by-step guide to field dressing, skinning, aging, and butchering deer, John Weiss, (electronic resource)
Resource Information
The item The ultimate guide to butchering deer : a step-by-step guide to field dressing, skinning, aging, and butchering deer, John Weiss, (electronic resource) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Lane Public Library.This item is available to borrow from 1 library branch.
Resource Information
The item The ultimate guide to butchering deer : a step-by-step guide to field dressing, skinning, aging, and butchering deer, John Weiss, (electronic resource) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Lane Public Library.
This item is available to borrow from 1 library branch.
- Summary
- The process of getting a deer from the field to the dinner plate can seem overwhelming, especially for beginners. Fortunately, this book of expert advice from veteran deer hunter John Weiss, packed with helpful illustrations and step?by?step explanations, makes it simple. Weiss covers everything you need to know to do your own butchering, including field dressing and transporting your deer, and aging and freezing your venison. The Ultimate Guide to Butchering Deer also features instructions on how to grind burger and make sausage links, and even comes with delicious recipes. This truly is a must?read for any aspiring home deer butcher
- Language
- eng
- Extent
- 1 online resource (xviii, 190 pages)
- Contents
-
- Man's connection with venison from past to present
- The selective deer hunter
- Practical tips on shooting your deer
- Field dressing your deer
- Bringing your deer out
- Camp care of deer meat
- Getting your deer home
- Home care of deer and aging your venison
- Preparing to butcher your deer
- Butchering the front legs
- Butchering the hind legs
- Butchering loins and ribs
- How to grind burger
- How to grind bulk sausage and make links
- Freezing and defrosting venison
- Meat-tenderizing techniques
- Steaks, chops, and roasts to brag about
- Terrific pot roasts and braised venison
- Sumptuous soups, stews, and casseroles
- What to do with all that burger and sausage
- Isbn
- 9781616083212
- Label
- The ultimate guide to butchering deer : a step-by-step guide to field dressing, skinning, aging, and butchering deer
- Title
- The ultimate guide to butchering deer
- Title remainder
- a step-by-step guide to field dressing, skinning, aging, and butchering deer
- Statement of responsibility
- John Weiss
- Title variation
- Butchering deer
- Language
- eng
- Summary
- The process of getting a deer from the field to the dinner plate can seem overwhelming, especially for beginners. Fortunately, this book of expert advice from veteran deer hunter John Weiss, packed with helpful illustrations and step?by?step explanations, makes it simple. Weiss covers everything you need to know to do your own butchering, including field dressing and transporting your deer, and aging and freezing your venison. The Ultimate Guide to Butchering Deer also features instructions on how to grind burger and make sausage links, and even comes with delicious recipes. This truly is a must?read for any aspiring home deer butcher
- Cataloging source
- TEFOD
- http://library.link/vocab/creatorDate
- 1944-2016
- http://library.link/vocab/creatorName
- Weiss, John
- Dewey number
-
- 641.6/91
- 641.6/91
- Illustrations
- illustrations
- Index
- no index present
- LC call number
- TX751
- LC item number
- .W444 2011eb
- Literary form
- non fiction
- Nature of contents
- dictionaries
- http://library.link/vocab/subjectName
-
- Cooking (Venison)
- Game and game-birds, Dressing of
- SPORTS & RECREATION / Hunting
- Label
- The ultimate guide to butchering deer : a step-by-step guide to field dressing, skinning, aging, and butchering deer, John Weiss, (electronic resource)
- Antecedent source
- unknown
- Color
- multicolored
- Contents
- Man's connection with venison from past to present -- The selective deer hunter -- Practical tips on shooting your deer -- Field dressing your deer -- Bringing your deer out -- Camp care of deer meat -- Getting your deer home -- Home care of deer and aging your venison -- Preparing to butcher your deer -- Butchering the front legs -- Butchering the hind legs -- Butchering loins and ribs -- How to grind burger -- How to grind bulk sausage and make links -- Freezing and defrosting venison -- Meat-tenderizing techniques -- Steaks, chops, and roasts to brag about -- Terrific pot roasts and braised venison -- Sumptuous soups, stews, and casseroles -- What to do with all that burger and sausage
- Control code
- frd795528386
- Dimensions
- unknown
- Extent
- 1 online resource (xviii, 190 pages)
- File format
- unknown
- Form of item
- online
- Isbn
- 9781616083212
- Isbn Type
- (electronic bk.)
- Level of compression
- unknown
- Other physical details
- illustrations
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
- System control number
-
- (Sirsi) i9781616083212
- (Sirsi) b1404112
- Label
- The ultimate guide to butchering deer : a step-by-step guide to field dressing, skinning, aging, and butchering deer, John Weiss, (electronic resource)
- Antecedent source
- unknown
- Color
- multicolored
- Contents
- Man's connection with venison from past to present -- The selective deer hunter -- Practical tips on shooting your deer -- Field dressing your deer -- Bringing your deer out -- Camp care of deer meat -- Getting your deer home -- Home care of deer and aging your venison -- Preparing to butcher your deer -- Butchering the front legs -- Butchering the hind legs -- Butchering loins and ribs -- How to grind burger -- How to grind bulk sausage and make links -- Freezing and defrosting venison -- Meat-tenderizing techniques -- Steaks, chops, and roasts to brag about -- Terrific pot roasts and braised venison -- Sumptuous soups, stews, and casseroles -- What to do with all that burger and sausage
- Control code
- frd795528386
- Dimensions
- unknown
- Extent
- 1 online resource (xviii, 190 pages)
- File format
- unknown
- Form of item
- online
- Isbn
- 9781616083212
- Isbn Type
- (electronic bk.)
- Level of compression
- unknown
- Other physical details
- illustrations
- Quality assurance targets
- not applicable
- Reformatting quality
- unknown
- Sound
- unknown sound
- Specific material designation
- remote
- System control number
-
- (Sirsi) i9781616083212
- (Sirsi) b1404112
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.lanepl.org/portal/The-ultimate-guide-to-butchering-deer--a/4nsExTvzR60/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.lanepl.org/portal/The-ultimate-guide-to-butchering-deer--a/4nsExTvzR60/">The ultimate guide to butchering deer : a step-by-step guide to field dressing, skinning, aging, and butchering deer, John Weiss, (electronic resource)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.lanepl.org/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.lanepl.org/">Lane Public Library</a></span></span></span></span></div>
