Field Dressing and Butchering Rabbits, Squirrels, and Other Small Game PDF Download

Author: Monte Burch
Publisher: Lyons Press
ISBN: 9781585742301
Category : Cooking
Languages : en
Pages : 0

View

Book Description
To a hunter, nothing beats the savory taste of properly dressed, butchered, and prepared game. With step-by-step instructions and illustrations, Monte Burch passes down the wisdom of his practical experience and explains how to field dress and butcher small game in order to prepare and preserve it for cooking and storage. (6 x 9, 148 pages, b&w photos, illustrations)

Author: Philip Hasheider
Publisher: Zenith Press
ISBN: 0760343756
Category : Cooking
Languages : en
Pages : 229

View

Book Description
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.

Author: Steven Rinella
Publisher: Random House
ISBN: 081299406X
Category : Sports & Recreation
Languages : en
Pages : 417

View

Book Description
From the #1 New York Times bestselling author of The MeatEater Fish and Game Cookbook comes a comprehensive big-game hunting guide, perfect for first-time novices and seasoned experts—featuring more than 400 full-color photographs, including work by renowned outdoor photographer John Hafner Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting an animal to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well. This invaluable book includes: • recommendations on what equipment you will need—and what you can do without—from clothing to cutlery to camping gear to weapons • basic and advanced hunting strategies, including spot-and-stalk hunting, ambush hunting, still hunting, drive hunting, and backpack hunting • how to effectively use decoys and calling for big game • how to find hunting locations, on both public and private land, and how to locate areas that other hunters aren’t using • how and when to scout hunting locations for maximum effectiveness • basic information on procuring hunting tags, including limited-entry “draw” tags • a species-by-species description of fourteen big-game animals, from their mating rituals and preferred habitats to the best hunting techniques—both firearm and archery—for each species • how to plan and pack for backcountry hunts • instructions on how to break down any big-game animal and transport it from your hunting site • how to butcher your own big-game animals and select the proper cuts for sausages, roasts, and steaks, and how to utilize underappreciated cuts such as ribs and shanks • cooking techniques and recipes, for both outdoor and indoor preparation of wild game Becoming a master hunter has never been so easy!

Author: Steven Rinella
Publisher: National Geographic Books
ISBN: 0812987055
Category : Sports & Recreation
Languages : en
Pages : 0

View

Book Description
A comprehensive small-game hunting guide, perfect for hunters ranging from first-time novices to seasoned experts, with photography by renowned outdoor photographer John Hafner Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting wild game to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well. This invaluable book includes • recommendations on what equipment you will need—and what you can do without—from footwear to cutlery to camping gear to weapons • basic and advanced hunting strategies for all North American small game, including drive techniques, solo and group hunting, ambush hunting, the use of hunting dogs, and techniques for decoying and calling • how to find hunting locations, on both public and private land; how to locate areas that other hunters aren’t using; and how to make competition work in your favor • detailed sections on furred small game, upland birds, and waterfowl, covering the biology and best hunting methods for a total of thirty small game species • comprehensive information about hunting wild turkeys in both the spring and fall seasons • how to master the arts of wingshooting and rifle marksmanship, and detailed information about shot placement, ammunition selection, and field maintenance of firearms and archery equipment • instructions on how to field dress and butcher your own small game animals for a variety of preparations • techniques and recipes for both indoor and outdoor wild game cooking

Author: Craig Tomsky
Publisher: Izzard Ink
ISBN: 9781642280463
Category : Cooking (Game)
Languages : en
Pages : 290

View

Book Description
Changing the Game is intended to provide the do-it-yourself sportsman with detailed guidance and proven, time-tested techniques that will optimize the enjoyment of his or her harvest, taking it from field to fork, and for home cooks who are hunting for new ways to up their food game. Author Craig Tomsky grew up in a traditional Italian household in Northern New Jersey, where he was accustomed to good food-really good food. He has coupled his uncompromising love of such fare with his passion for hunting for more than 30 years, and has identified key factors that will reduce and, in most cases, eliminate the undesirable "gamey" flavors that all too often result from inadequately processed and prepared game. He has also developed and refined with his personal flair many recipes from family and friends over the years to not only complement each game's most desirable flavors, but to help you truly transform your game meat into delicious finished dishes. Changing the Game is a total playbook that takes the reader from caring for the game after the harvest through Craig's "keys to changing the game"-specific techniques used during the butchering and preservation processes that will positively impact the flavor and tenderness of the meat. It also lays out a roadmap and recommends equipment the reader can use to expediently and efficiently process various types of game meat. Explanations that support the findings and preparation techniques are provided in relatable layman's terms via anecdotes that are sprinkled throughout the book.Changing the Game finishes with a multitude of delicious recipes-some new, many traditional-that reflect the many cultures that make up this great country of ours. They have been enhanced by game meat as well as Craig's selection and use of complementary ingredients to achieve complex yet delicate flavor profiles for each dish. Changing the Game also contains recipes for side dishes and desserts, along with wine pairing recommendations, to provide the reader with a complete game plan for an enjoyable evening that will leave your dinner guests asking, "Is this really wild game?"

Author: Teresa Marrone
Publisher: Voyageur Press (MN)
ISBN: 0760347190
Category : Cooking
Languages : en
Pages : 211

View

Book Description
"A cookbook for wild game (including big game, small game, upland birds, and waterfowl), with a guide to field dressing and a nutritional chart"--

Author: Ron Cordes
Publisher: Adventure Publications
ISBN: 9780971100749
Category : Sports & Recreation
Languages : en
Pages : 0

View

Book Description
This handy guide is an almost indestructible how-to tool. It includes need-to-know information about basic cuts, skinning, boning, packing and more. Best of all, the guide is waterproof, dirt-proof and pocket-sized, so you can take it everywhere!

Author: Jackson Landers
Publisher: Storey Publishing
ISBN: 1603427287
Category : Sports & Recreation
Languages : en
Pages : 177

View

Book Description
Describes the benefits of hunting deer for food, providing information on such topics as choosing the correct rifle and ammunition, hunting effectively and safely, and dressing and butchering the kill, along with a colletion of recipes.

Author: Jesse Griffiths
Publisher: Rizzoli Publications
ISBN: 1599621142
Category : Cooking
Languages : en
Pages : 276

View

Book Description
2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards) ForeWord Reviews 2012 Book of the Year Award Finalist (TBA) 2013 James Beard Foundation Book Awards, Nominee Finalist Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know. Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes. Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog. Game and fish include: Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.

Author: John J. Mettler
Publisher: Hachette UK
ISBN: 1603425888
Category : Technology & Engineering
Languages : en
Pages : 255

View

Book Description
This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.