Making the Most of Your Deer: Field Dressing, Butchering, Venison Preparation, Tanning, Antlercraft, Taxidermy, Soapmaking, & More

by Dennis Walrod

Overview

All-purpose guide to utilizing your deer after the kill. Detailed instructions on field dressing and butchering. Varied recipes for venison plus tips on do-it-yourself taxidermy.

Product Details

ISBN-13:	9780811743327
Publisher:	Stackpole Books
Publication date:	06/14/2004
Sold by:	Barnes & Noble
Format:	eBook
Pages:	256
Sales rank:	104,497
File size:	6 MB

About the Author

Dennis Walrod has written for a number of outdoor magazines, including Field and Stream, Outdoor Life, and Gray's Sporting Journal. He lives in western New York State. To find out more about Dennis Walrod and his books, check out his Website at: www.denniswalrod.com.

Editorial Reviews

Experienced deer hunter Walrod delivers a thoughtful, well-written and clearly illustrated look at the full range of do-it-yourself ways that a hunter can utilize a deer after it has been killed. The scope of Walrod's topics, from field dressing and venison preparation to handicrafts and taxidermy, makes this a must-have for hunters. It helps that Walrod's attention to detail is motivated by the philosophic view that if hunters "are able to realize that within us is a responsibility to use a deer to the fullest advantage and value, we will have enhanced not only the worth of a deer, but our own worth as well." This means that along with such helpful tips as proving that "a five-inch blade knife of good cutting steel" is the minimum required for venison butchering and showing the best technique for removing a deer's "guts" as a single package, he also offers tips on how to donate deer to one of several charitable programs, such as Farmers and Hunters Feeding the Hungry. A chapter on "Venison and How to Butcher It" breaks down this intricate process into simple steps, using clear and often entertaining descriptions to show how, with a little practice, "you should be able to completely butcher, cut, and wrap a skinned deer within two or three hours." He also offers a number of helpful photos and excellent tips and recipes for cooking venison. (July) Copyright 2004 Reed Business Information.

Publishers Weekly