The tasks of field dressing, skinning, and butchering deer can be daunting. In Butchering Deer, John Weiss makes these necessary jobs easy and fun. Weiss covers it all: selecting the right deer for the best-tasting venison, simple techniques for field dressing.as well as various methods for taking a deer out of the woods with minimal stress. Specific chapters are devoted to butchering the front legs, the hind legs, and the loin and ribs. Chapters on freezing, defrosting, tenderizing, and preparing venison will have readers longing for the upcoming deer season. The easy-to-follow text is highlighted with step-by-step instructions, 140 photographs, illustrations, and recipes.

John Weiss has done it again! In his latest book he demonstrates in step-by-step detail all the elements to make the tasks of field dressing, skinning, aging, butchering and cooking venison easy and fun. Butchering Deer is a book all hunters will cherish having in their libraries.

Information includes:
-How to make quick work of field dressing your deer
-Tips to getting your deer out of the woods
-Caring for meat in camp
-Tips for transporting your deer home without it spoiling
-Proper home care of the deer carcass
-How to properly age venison
-How to prepare a working area to butcher your deer at home
-Tools and equipment needed to make the job easy and fun
-How to make all the cuts of meat including sausae and links
-How to wrap, label, freeze, and defrost venison properly
-The latest in meat tenderizing techniques
-Mouth-watering venison recipes

Without a doubt, it's all here, compiled in one easy-to-read, understand, and apply volume. This essential book is jam-packed with the latest field-tested tips that you simply won't find anywhere else. This is the only book needed to refer to on the subject of field dressing, skinning, and butchering deer the easy way!