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Books > Food & Drink > General cookery > Preserving

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The Hunter's Guide to Butchering, Smoking and Curing Wild Game and Fish (Paperback) Loot Price: R355
Discovery Miles 3 550
You Save: R108 (23%)
The Hunter's Guide to Butchering, Smoking and Curing Wild Game and Fish (Paperback): Philip Hasheider

The Hunter's Guide to Butchering, Smoking and Curing Wild Game and Fish (Paperback)

Philip Hasheider

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List price R463 Loot Price R355 Discovery Miles 3 550 You Save R108 (23%)

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From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish. 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.

General

Imprint: Voyageur Press
Country of origin: United States
Release date: July 2013
First published: July 2013
Authors: Philip Hasheider
Dimensions: 185 x 235 x 18mm (L x W x T)
Format: Paperback
Pages: 224
ISBN-13: 978-0-7603-4375-3
Categories: Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Preserving > General
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with meat & game
Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with meat & game
Books > Food & Drink > General cookery > Preserving > General
LSN: 0-7603-4375-6
Barcode: 9780760343753

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