Butchering Small Game and Birds is essential reading for those who have embraced self-sufficiency, and who regard small game and birds, both domesticated and wild, as an essential part of their diet. The book covers rabbits, hare, quail, chicken and turkey as well as game birds and provides comprehensive guidance relating to all aspects of the craft of butchery. It begins with an in-depth examination of equipment and presents instructions on how to use and maintain knives correctly. This is followed by a careful consideration of how to humanely dispatch the animal or bird for butchering with speed and precision. The volume then studies in detail the butchery techniques and procedures including basic small game and bird anatomy, the importance of meat inspection and hygiene and dealing with aged birds and animals. Further sections cover techniques such as paunching, the removal of offal, extraction of shot, skinning, plucking, drawing and dressing birds, washing carcases, jointing rabbits and hares and trussing. The preservation of meat, preparing meat for the freezer and hanging and curing of skins is also covered following the philosophy that every part of an animal or bird that is usable should be used. This invaluable book presents a complete manual for anyone who wishes to become a humane and skilled home butcher, and is superbly illustrated with 164 colour step-by-step photographs.
1113528409
Butchering Small Game and Birds: Rabbits, Hares, Poultry and Wild Birds
Butchering Small Game and Birds is essential reading for those who have embraced self-sufficiency, and who regard small game and birds, both domesticated and wild, as an essential part of their diet. The book covers rabbits, hare, quail, chicken and turkey as well as game birds and provides comprehensive guidance relating to all aspects of the craft of butchery. It begins with an in-depth examination of equipment and presents instructions on how to use and maintain knives correctly. This is followed by a careful consideration of how to humanely dispatch the animal or bird for butchering with speed and precision. The volume then studies in detail the butchery techniques and procedures including basic small game and bird anatomy, the importance of meat inspection and hygiene and dealing with aged birds and animals. Further sections cover techniques such as paunching, the removal of offal, extraction of shot, skinning, plucking, drawing and dressing birds, washing carcases, jointing rabbits and hares and trussing. The preservation of meat, preparing meat for the freezer and hanging and curing of skins is also covered following the philosophy that every part of an animal or bird that is usable should be used. This invaluable book presents a complete manual for anyone who wishes to become a humane and skilled home butcher, and is superbly illustrated with 164 colour step-by-step photographs.
10.49
In Stock
5
1
Butchering Small Game and Birds: Rabbits, Hares, Poultry and Wild Birds
112
Butchering Small Game and Birds: Rabbits, Hares, Poultry and Wild Birds
112eBook
$10.49
$14.99
Save 30%
Current price is $10.49, Original price is $14.99. You Save 30%.
Related collections and offers
10.49
In Stock
Product Details
| ISBN-13: | 9781847979698 |
|---|---|
| Publisher: | Crowood Press, The |
| Publication date: | 11/30/2014 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 112 |
| File size: | 84 MB |
| Note: | This product may take a few minutes to download. |
| Age Range: | 18 Years |
About the Author
From the B&N Reads Blog