Al Cambronne and Eric Fromm's book, Gut It. Cut It. Cook It.
, became an instant classic with hunters when Deer & Deer Hunting published it in print.
Now the most popular portion of that trifecta, "Cut It," is available in crystal clear digital format. Butchering is a true art form and will affect the quality of future venison meals. Using science and experience, the authors show how to achieve butcher shop-quality cuts without the butcher shop prices.