STAFF BOOK REVIEW: OCTOBER 1964 BY DAVID HALBERSTAM
by Kevin O’Neill, IT Systems Manager In his 1954 book God’s Country […]
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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 and storing and preparing your venison.
You'll find: Checklists and descriptions of tools you'll need to get this job done right and affordablyAdvice for shot placement and ammunition so you don't damage valuable meatStep-by-step photos and instructions for proper field dressing and skinningButchering--cut by cutBest practices for wrapping and freezing venisonHow-to instructions for saving antlers and caping your buckBONUS 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. You'll feel good saving money and know that the meat you're eating is really your meat. Enjoy
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