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The white
tail deer … from field to table |
| A most important aspect of
any hunt is knowing what to do once you’ve squeezed the trigger.
Written by top experts in the food industry, this manual picks up where
other books leave off. It contains page after page of useful advice
for virtually every big game hunter concerned about bringing home venison
fit for the table. |
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Included
are sections dealing with:
- Field-dressing game
- Two different methods of skinning
- Preparing the cape for mounting
- How to get the best cuts of meat
- Judging tenderness & how to age
meat accordingly
- Freezing venison and other meats
- Suggested recipes
- A deer hunter’s checklist
- Recommended wines
- Plus a section on choosing
the best deer gun
- More than 72 illustrations |
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More than 17,000 copies of this book,
published by the National Meat Institute, have been sold. The State
of Maine and many other States have made it available to hunters through
their outdoors departments.
While it has been widely acclaimed by outdoor writers and hunters, three
thousand copies of this practical guide to dressing and serving the white
tail are still available.
Order your copy by mail at a very special price of only $2.00 US each,
(usually sold at $6.95 US) plus shipping cost of $2.60 for one book or
$4.60 for two copies. Save even more on shipping by ordering three or
four copies at a shipping cost of only $4.25 US.
Should you wish to acquire the complete lot, a very special price can be
arranged. But order quickly. Winter is coming and I must empty my
garage! |
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This
item available directly from: |
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