Gut It Cut It Cook It

The Deer Hunter's Guide to Processing & Preparing Venison

By Eric Fromm & Al Cambronne

Format: Hardcover with spiral binding

Item No. #Z5014

DUE TO HIGH CONSUMER DEMAND GUT IT CUT IT COOK IT IS ON BACKORDER. MORE COPIES WILL ARRIVE IN MARCH!

Until it arrives enjoy our newest venison titles:

There's just something satisfying about knowing you've done it all yourself—from pulling the trigger to washing up the dishes. Even better is the fact that you didn't have to pay someone else to do it for you!

Gut It • Cut It • Cook It guides you every step of the way from the field to the table. No detail is left out—from proper field dressing and butchering to storing and preparing your venison.

You'll find:

Checklists and descriptions of tools you'll need to get the job done right and affordably
Advice for shot placement and ammunition so you don't damage valuable meat
Step-by-step photos and instructions for proper field dressing and skinning
Butchering – cut by cut
Best practices for wrapping and freezing venison
How-to instructions for saving antlers and caping your buck
BONUS CD includes 50 venison recipes, field dressing chart and meat cuts chart

So stop paying someone else to butcher your deer, with Gut It • Cut It • Cook It you can do it yourself. Save money and eat your own meat!

Product Type: Hardcover with spiral binding
Page Count: 256
Size: 8.25 x 10.875
ISBN: 9781440203701
Other Features: 215 color photos

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"Process Your Own Deer. And Have Fun Doing It."	Rating:
Posted By: G.F. Hohenberger on 2009-12-02 05:22:00
Comments: Gut It Cut It Cook It is the definitive new guide to handling venison after the kill. It is not a difficult task, but it is tricky and requires care and some special knowledge if it is to be done right. I have used (or tried to use) many well-intentioned guide books to processing deer into useable venison, and this one succeeds where all others fail.The authors' method is for beautiful boneless venison, which is the best way to get the most meat and best flavor out of your deer. The pictures of the process--from field dressing to butchery of the deer itself--are clear and vivid, showing the user exactly what to expect and how to proceed. The text is easy to follow and written with a good dose of humor and encouragement. And the book lays flat and has heavy, glossy pages that stand up to the unavoidable smears and stains.This is the best reference for deer processing since Leonard Lee Rue and Josef Fischl's classic After Your Deer Is Down, which, for all its other merits, presents a dated and undesirable method of butchering deer with the bone in.If you're like me, you will reach for Gut It Cut It Cook It long after hunting season has ended, just to relive the satisfaction of a job well done.