The Hunter's Guide to Butchering, Smoking, and Curing Wild Game & Fish by Hasheider, Philip

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game & Fish

Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters...
$24.99 USD
$24.99 USD
Please hurry! Only 159 left in stock
Author: Philip Hasheider
Format: Paperback
Language: English
Subtotal: $24.99
The Hunter's Guide to Butchering, Smoking, and Curing Wild Game & Fish by Hasheider, Philip

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game & Fish

$24.99

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game & Fish

$24.99
Author: Philip Hasheider
Format: Paperback
Language: English
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.

Author: Philip Hasheider
Publisher: Voyageur Press (MN)
Published: 07/22/2013
Pages: 224
Binding Type: Paperback
Weight: 1.10lbs
Size: 8.90h x 6.90w x 0.70d
ISBN: 9780760343753

About the Author

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.


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