Butchering Deer

To deer hunters, especially newcomers to the sport, the tasks of field dressing, skinning, and butchering can be daunting. In Butchering Deer, author Weiss makes these jobs easy and fun. With step-by-step instructions, photos, and illustrations--even first-time deer hunters will be confident enough to perform these tasks easily and properly. His techniques for field dressing are straight-forward and simple; his advice on skinning and quartering is to-the-point. Specific chapters are devoted to butchering the front legs, butchering the hind legs, and butchering the loin and ribs. The latter chapters on freezing, defrosting, tenderizing, and preparing venison will have you longing for the upcoming deer season.