The hunter's guide to butchering, smoking & curing wild game & fish
(Book)
Author
Published
Minneapolis, MN : Voyageur Press, 2013.
Format
Book
ISBN
9780760343753 (pbk.), 0760343756 (pbk.)
Physical Desc
224 pages : illustrations (some color) ; 24 cm
Status
Description
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Copies
The circulation system is currently offline. Holdings information is based on information from before the system went offline.
Location | Call Number | Status |
---|---|---|
Hunterdon County Library Headquarters - Adult Nonfiction | 641.69 | Available |
Pequannock Library - Adult Nonfiction | 799.2 HAS | Available |
More Details
Published
Minneapolis, MN : Voyageur Press, 2013.
Language
English
ISBN
9780760343753 (pbk.), 0760343756 (pbk.)
Notes
General Note
Includes index.
Description
"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. "--,Provided by publisher.
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Citations
APA Citation, 7th Edition (style guide)
Hasheider, P. (2013). The hunter's guide to butchering, smoking & curing wild game & fish . Voyageur Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Hasheider, Philip, 1951-. 2013. The Hunter's Guide to Butchering, Smoking & Curing Wild Game & Fish. Voyageur Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Hasheider, Philip, 1951-. The Hunter's Guide to Butchering, Smoking & Curing Wild Game & Fish Voyageur Press, 2013.
MLA Citation, 9th Edition (style guide)Hasheider, Philip. The Hunter's Guide to Butchering, Smoking & Curing Wild Game & Fish Voyageur Press, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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