Synopses & 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.
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.
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.
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
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
About the Author
Philip Hasheider has combined his interests in agriculture, cattle, and history to write seven books, including his two most recent in this series, How to Raise Cattle and now How to Raise Pigs. He has written numerous articles for national and international dairy breed publications and was the recipient of the 2005 Book of Merit Award presented by the Wisconsin Historical Society and Wisconsin State Genealogical Society for The Ancestry and Descendants of Alpheus and Sally (Copeland) Bass. His diverse work has appeared in the Wisconsin Academy of Review, The Capital Times, Wisconsin State Journal, Sickle and Sheaf, Old Sauk Trails, Sauk Prairie Area Historical Society Newsletter, Sauk Prairie Eagle, and Holstein World. He currently farms near Sauk City, Wisconsin, with his wife and two children.