The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish

Philip Hasheider

39 valoraciones de Goodreads

Idioma: inglés

Editorial: Quarto Publishing Group USA Inc, US, 2013

0760343756 / 9780760343753

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Librería: Rarewaves.com USA, London, London, Reino UnidoRarewaves.com USA

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Vendedor de IberLibro desde 11 de junio de 2025

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From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish.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.…

N° de ref. del artículo LU-9780760343753

Título
The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish
Autor
Philip Hasheider
Editorial
Quarto Publishing Group USA Inc, US
Año de publicación
2013
Estado
New
Encuadernación
Paperback
Idioma
inglés
ISBN 10
0760343756
ISBN 13
9780760343753
Peso del artículo
640 gramos

Rarewaves.com USA

London, London, Reino Unido

Vendedor de 5 estrellas

Vendedor de IberLibro desde 11 de junio de 2025

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