Coverart for item
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)

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
Creator
Subject
Genre
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)
Link
http://lanepl.freading.com/ebooks/details/r:download/ZnJlYWQ0MDk=
Instantiates
Publication
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)
Link
http://lanepl.freading.com/ebooks/details/r:download/ZnJlYWQ0MDk=
Publication
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

Library Locations

    • Lane Public LibraryBorrow it
      1396 University Blvd, Hamilton, OH, 45011, US
      39.3832585 -84.5606269

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