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.
