The Hunter Guide to Butchering Smoking and Curing Wild Game and Fish Philip Hasheider 0752748343757 Books Free Books CKU

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Free Books The Hunter Guide to Butchering Smoking and Curing Wild Game and Fish Philip Hasheider 0752748343757 Books LHW

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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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The Hunter Guide to Butchering Smoking and Curing Wild Game and Fish Philip Hasheider 0752748343757 Books Reviews :

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.

Philip Hasheider,The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish,Voyageur Press,0760343756,Game and game-birds, Dressing of,Game and game-birds, Dressing of.,Meat - Preservation,Meat;Preservation.,Slaughtering and slaughter-houses,Slaughtering and slaughter-houses.,COOKING / Specific Ingredients / Game,COOKING / Specific Ingredients / Meat,Cooking,Cooking with meat game,Cooking/Specific Ingredients - Game,Hunting - General,Meat,Meat Cookery,Outdoor Life,Outdoor Skills,Preservation,Specific Ingredients - Game,Sports Recreation,Sports Recreation / Hunting,Sports Recreation / Outdoor Skills,Sports Recreation/Hunting,Hunter's guide; butchering for hunters; smoking for hunters; butchering; smoking; curing; wild game; curing fish; smoking meat; process wild game; prepare wild game; smoke wild game; cure fish; field dressing; skinning game; preserving meat; deer; elk; moose; elk; bighorn sheep; wild boar; bear; alligator; rabbit; racoon; opossum; squirrel; muskrat; beaver; turtle; armadillo; groundhog; woodchuck; snakes; grouse; quail; partidge; pheasant; dove; salmon; marlin; swordfish; trout; tuna; walleye; whitefish; hunting gift book; gift book for hunters,Hunter's guide; butchering for hunters; smoking for hunters; butchering; smoking; curing; wild game; curing fish; smoking meat; process wild game; prepare wild game; smoke wild game; cure fish; field dressing; skinning game; preserving meat; deer; elk; moose; bighorn sheep; wild boar; bear; alligator; rabbit; racoon; opossum; squirrel; muskrat; beaver; turtle; armadillo; groundhog; woodchuck; snakes; grouse; quail; partidge; pheasant; dove; salmon; marlin; swordfish; trout; tuna; walleye; whitefish; hunting gift book; gift book for hunters

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish [Philip Hasheider] on . DIVDIVBExpert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine./B/DIVDIVB /B/DIVDIVTruly 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

 

Product details Flexibound 224 pages Publisher Voyageur Press; First edition (July 22, 2013) Language English ISBN-10 0760343756

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