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Butchering deer : / A Complete Guide from Field to Table / Peter J. Fiduccia.

Fiduccia, Peter J. (author.).
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Available copies

  • 2 of 2 copies available at Evergreen Indiana.

Current holds

0 current holds with 2 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Adams PL Sys. - Geneva Branch 639.116 FID BUT (Text) 34207002308618 Adult Non-Fiction Available -
Monticello-Union Twp PL - Monticello NF SPORTS FIDUCCIA (Text) 37743002292730 NF SPORTS Available -

Record details

  • ISBN: 9781510714007
  • ISBN: 1510714006
  • Physical Description: xxiii, 246 pages : photographs ; 23 cm

Content descriptions

Formatted Contents Note:
Preface : Why home butchering? -- Introduction -- Be choosy about the deer you shoot -- Shots for better tasting venison -- Field dressing deer -- From field to meat pole -- The essential guide to trouble-free skinning -- A step-by-step manual to quartering -- Facts about properly aging venison -- Enclosed butchering work areas -- Butchering at deer camp -- The butchering groups -- Tools of the trade -- Butchering your deer -- Butchering loins and ribs -- Tenderizing venison -- How to convert venison meat cuts to ground -- Stew meat -- Packaging, freezing, and thawing venison -- Venison nutrition -- Delicious venison recipes -- Toxoplasmosis : what you should know.
Summary, etc.:
Peter Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement. He describes all phases of field dressing and butchering, from eviscerating the animal and skinning hides to how to cut each piece of meat. The guide ends with a section on ways to prepare and cook venison in camp or at home.
Subject: Game and game-birds.
Deer hunting.
Cooking (Venison).

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