Cover image for The hunter's guide to butchering, smoking & curing wild game & fish
Title:
The hunter's guide to butchering, smoking & curing wild game & fish
Author:
Hasheider, Philip, 1951-
Personal Author:
Publication Information:
Minneapolis, Minnesota : Voyageur Press, 2013.
Physical Description:
224 pages : color illustrations ; 24 cm
Summary:
"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. "--
General Note:
Includes index.
Language:
English
Contents:
Muscles are meat -- Preparation & tools -- Big-game butchering -- Small-game butchering -- Game birds & waterfowl -- Fish -- Freezing, canning & cooking -- Curing, drying & smoking -- Sausages.
ISBN:
9780760343753
Format :
Book

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Library
Call Number
Material Type
Home Location
Status
Collins Library SK283.8 .H37 2013 Adult Non-Fiction Open Shelf
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Summary

Summary

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.


Author Notes

Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle and How to Raise Pigs . A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.


Table of Contents

Introductionp. 5
Chapter 1 Muscles Are Meatp. 13
Chapter 2 Preparation & Toolsp. 29
Chapter 3 Big-Game Butcheringp. 47
Chapter 4 Small-Game Butcheringp. 85
Chapter 5 Game Birds & Waterfowlp. 107
Chapter 6 Fishp. 135
Chapter 7 Freezing, Canning & Cookingp. 153
Chapter 8 Curing, Drying & Smokingp. 173
Chapter 9 Sausagesp. 193
Glossaryp. 216
Metric Equivalents and Conversionp. 219
Acknowledgmentsp. 224

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