You\'ve had a successful day in the field.
He lives with his wife, Kate, in Otsego County, New York..
Fiduccia was the founder and consulting editor for Whitetail Hunting Strategies magazine and his writings have been published in ten books and numerous magazines.
Fiduccia is one of the most recognized authorities in the deer hunting community, known throughout North America as the "Deer Doctor." He is an award-winning journalist and has hosted the Woods n Water television series for more than thirty years.
About the Author: Peter J.
With Butchering Deer , you can easily become a home deer butcher.
Fiduccia concludes his Guide with a section on the best ways to prepare and cook venison in camp or at home using quick and easy recipes.
Other topics include: Tag it & drag it: transporting deer from Field to home Protecting the carcass from bugs How to prepare a clean working area Tips to grinding burger and sausage meat Guidelines for packaging, labeling, and freezing Sharpening knives and other Butchering tools Dry rubs and marinades And many more The Butchering sections include detailed photos and drawings depicting all sections of meat to butcher.
He then extensively covers all phases of Field dressing and butchering, from eviscerating the animal and skinning hides to how to cut each piece of meat (chuck, rib, short loin, loin end, rump, round, shank, flank, plate, brisket, shoulder, shank, and even bacon and ham).
Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement.
Now what? Expert Peter Fiduccia has all the information you need to prepare deer in his new book, Butchering Deer .
You\'ve had a successful day in the field
