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18 Local Warehouse Outdoors- General

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game & Fish

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The Hunter's Guide to Butchering, Smoking, and Curing Wild Game & Fish Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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.

Synopsis:

Taking down a wild animal with a clean shot is the goal of your hunt—but what happens next determines whether or not that animal becomes safe and nutritious food for your family. Be prepared with The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish, which explains in detail, with diagrams and photographs, how to harvest wild game safely and efficiently. Follow step-by-step instructions to field dress and butcher large and small game, and learn how to preserve wild-game meat and turn it into delicious meals for the family table.
 
Deer * Moose * Bear * Feral Pigs * Alligators * Rabbits * Squirrels * Raccoons * Opossum * Muskrat * Beavers * Snakes * Turtles * Frogs * Pheasants, grouse, and other game birds * Ducks, geese, and other waterfowl * Sturgeons, muskies, and other large freshwater fish * Crappies, bluegill, and other small freshwater fish
 
Choose a hunting knife

Prepare a field dressing toolkit

Skin and butcher wild game of all sizes, from bears to frogs

Remove feathers from game birds and waterfowl

Fillet fish

Keep carcasses from spoiling in the field

Keep meat free from contaminants

Preserve meat by freezing, drying, canning, smoking, curing, or corning

Avoid freezer burn

Prepare main dishes, from bear stew to stuffed opossum to roast pheasant and more

Make a variety of wild-game sausages

Synopsis:

Hunting and fishing are not only challenging sports and enjoyable recreational activities; they also provide the opportunity to feed your family and foster a sustainable lifestyle through effective harvesting of your meat and fish. 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 fish and game to create flavorful and creative meals. Expert farmer Philip Hasheider 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. The book offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes for game ranging from deer and bear to rabbit and turtle; birds from goose and duck to grouse, pheasant, and turkey; and fish species including bass, trout, catfish, salmon, tuna, and many more.

About the Author

Philip Hasheider (Sauk City, WI) is a fifth-generation farmer presently raising pasture-grazed beef with his wife and two children in south-central Wisconsin. His interests in production agriculture and history have allowed him to write ten books, including Voyageur Press’ How to Raise Cattle, How to Raise Pigs, and How to Raise Sheep. His diverse work has appeared in numerous local, regional, national, and international publications, and he was the writer for the Wisconsin Local Food Marketing Guide for the Wisconsin Department of Agriculture, Trade, and Consumer Protection.

Product Details

ISBN:
9780760343753
Author:
Hasheider, Philip
Publisher:
Voyageur Press (MN)
Subject:
Game
Subject:
Outdoors-General
Subject:
Venison.
Subject:
Meat
Subject:
Whitetail
Edition Description:
First
Publication Date:
20130731
Binding:
TRADE PAPER
Language:
English
Illustrations:
390
Pages:
224
Dimensions:
9.25 x 7.25 in

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Related Subjects

Cooking and Food » By Ingredient » Meats » Sausages and Smoking
Cooking and Food » By Ingredient » Meats » Wild Game
Cooking and Food » By Ingredient » Wild Foods
Sports and Outdoors » Outdoors » Fishing and Hunting » General
Sports and Outdoors » Outdoors » General

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game & Fish New Trade Paper
0 stars - 0 reviews
$24.99 In Stock
Product details 224 pages Voyageur Press (MN) - English 9780760343753 Reviews:
"Synopsis" by ,

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.

"Synopsis" by ,
Taking down a wild animal with a clean shot is the goal of your hunt—but what happens next determines whether or not that animal becomes safe and nutritious food for your family. Be prepared with The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish, which explains in detail, with diagrams and photographs, how to harvest wild game safely and efficiently. Follow step-by-step instructions to field dress and butcher large and small game, and learn how to preserve wild-game meat and turn it into delicious meals for the family table.
 
Deer * Moose * Bear * Feral Pigs * Alligators * Rabbits * Squirrels * Raccoons * Opossum * Muskrat * Beavers * Snakes * Turtles * Frogs * Pheasants, grouse, and other game birds * Ducks, geese, and other waterfowl * Sturgeons, muskies, and other large freshwater fish * Crappies, bluegill, and other small freshwater fish
 
Choose a hunting knife

Prepare a field dressing toolkit

Skin and butcher wild game of all sizes, from bears to frogs

Remove feathers from game birds and waterfowl

Fillet fish

Keep carcasses from spoiling in the field

Keep meat free from contaminants

Preserve meat by freezing, drying, canning, smoking, curing, or corning

Avoid freezer burn

Prepare main dishes, from bear stew to stuffed opossum to roast pheasant and more

Make a variety of wild-game sausages

"Synopsis" by ,

Hunting and fishing are not only challenging sports and enjoyable recreational activities; they also provide the opportunity to feed your family and foster a sustainable lifestyle through effective harvesting of your meat and fish. 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 fish and game to create flavorful and creative meals. Expert farmer Philip Hasheider 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. The book offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes for game ranging from deer and bear to rabbit and turtle; birds from goose and duck to grouse, pheasant, and turkey; and fish species including bass, trout, catfish, salmon, tuna, and many more.

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