Butchering Deer: A Complete Guide from Field to TableКНИГИ » КУЛИНАРИЯ
Название: Butchering Deer: A Complete Guide from Field to Table Автор: Peter J. Fiduccia Издательство: Skyhorse Publishing ISBN: 1510714006 Год: 2018 Формат: EPUB Страниц: 272 Для сайта:mymirknig.ru Размер: 125,6 МБ Язык: Английский
You've had a successful day in the field. Now what? Expert Peter Fiduccia has all the information you need to prepare deer in his new book, Butchering Deer. Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement. He then extensively covers all phases of field dressing and butchering, from eviscerating the animal and skinning hides to how to cut each piece of meat (chuck, rib, short loin, loin end, rump, round, shank, flank, plate, brisket, shoulder, shank, and even bacon and ham).
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Butchering Deer: A Complete Guide from Field to Table 
