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

by Philip Hasheider

NOOK Book(eBook)

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Overview

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.

Product Details

ISBN-13: 9781610588027
Publisher: Voyageur Press
Publication date: 07/22/2013
Sold by: Barnes & Noble
Format: NOOK Book
File size: 52 MB
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About the Author

Philip Hasheider (Sauk City, WI) is a fifth-generation farmer presently raising pasture-grazed beef with his wife and two children in south-central Wisconsin. His interests in production agriculture and history have allowed him to write ten books, including Voyageur Press’ How to Raise Cattle, How to Raise Pigs, and How to Raise Sheep. His diverse work has appeared in numerous local, regional, national, and international publications, and he was the writer for the Wisconsin Local Food Marketing Guide for the Wisconsin Department of Agriculture, Trade, and Consumer Protection.

Table of Contents

Introduction 5

Chapter 1 Muscles Are Meat 13

Chapter 2 Preparation & Tools 29

Chapter 3 Big-Game Butchering 47

Chapter 4 Small-Game Butchering 85

Chapter 5 Game Birds & Waterfowl 107

Chapter 6 Fish 135

Chapter 7 Freezing, Canning & Cooking 153

Chapter 8 Curing, Drying & Smoking 173

Chapter 9 Sausages 193

Glossary 216

Metric Equivalents and Conversion 219

Acknowledgments 224

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