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.
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