Gut It. Cut It. Cook It. - by Eric Fromm & Al Cambronne (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Yes You Can!</b> <p/>There's just something satisfying about knowing you've done it all yourself--from pulling the trigger to washing up the dishes. Even better is the fact that you didn't have to pay someone else to do it for you! <i>Gut It. Cut It. Cook It</i> guides you every step of the way from the field to the table. No detail is left out--from proper field dressing and butchering and storing and preparing your venison. <p/>You'll find: <p/> - Checklists and descriptions of tools you'll need to get this job done right and affordably<br> - Advice for shot placement and ammunition so you don't damage valuable meat<br> - Step-by-step photos and instructions for proper field dressing and skinning<br> - Butchering--cut by cut<br> - Best practices for wrapping and freezing venison<br> - How-to instructions for saving antlers and caping your buck<br> - BONUS CD includes 50 venison recipes, field dressing chart and meat cuts chart<br> So stop paying someone else to butcher your deer; with <i>Gut It. Cut It. Cook It</i> you can do it yourself. You'll feel good saving money and know that the meat you're eating is really your meat. Enjoy!
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