Five years after its initial release, Krause Publication’s Gut It. Cut It. Cook It.: The Deer Hunter’s Guide to Processing and Preparing Venison continues to inspire countless hunters to consider the benefits of skinning and butchering their own deer. Gut It. Cut It. Cook It. is available at www.shopdeerhunting.com, Amazon, Barnes & Noble, and other major and specialty stores.
Gut It. Cut It. Cook It. takes readers all the way from the field to the table, offering invaluable advice on adding butchering and cooking to any hunter’s routine. First-timers will find checklists and detailed descriptions of the tools necessary for getting the job done before checking out advice on ideal shot placement and ammunition. Then, to ensure readers have the skills and knowledge they need, Gut It. Cut It. Cook It. includes step-by-step photos and instructions for proper field dressing, skinning, and cut-by-cut butchering.
While the bulk of the book’s content focuses on the actual process of skinning and butchering, Gut It. Cut It. Cook It. also takes care to discuss best practices for wrapping and freezing your venison. Readers can also learn about saving antlers and caping a buck with how-to instructions. Plus, after the hard work at the butcher’s block is complete, readers can check out the chapters on venison-focused cooking tips and advice for making deerburger, sausage and jerky. Gut It. Cut. It. Cook It. also includes a bonus CD featuring 50 delicious venison recipes.
Save money and become your own butcher this hunting season by picking up your copy of Gut It. Cut It. Cook It. today.
Gut It. Cut It. Cook It: The Deer Hunter’s Guide to Processing and Preparing Venison.
by Al Cambronne and Eric Fromm, Krause Publications
ISBN-13: 978-1-4402-0370-1 ∙ Price: $24.99 ∙ Hardcover: 8.25 x 10.88 ∙ 256 Pages
Alicia Capetillo, email@example.com 513.531.2690 ext. 11339
Image courtesy Krause Publications