With step-by-step instructions and illustrations, Monte Burch passes down the wisdom of his practical experience and explains how to field dress and butcher small game in order to prepare and preserve it for cooking and storage. Hunting and fishing are not only challenging sports and enjoyable recreational activities; they also provide the opportunity to feed your family and foster a sustainable lifestyle through effective harvesting of your meat and fish.
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 fish and game to create flavorful and creative meals. Expert farmer Philip Hasheider 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. The book offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes for game ranging from deer and bear to rabbit and turtle; birds from goose and duck to grouse, pheasant, and turkey; and fish species including bass, trout, catfish, salmon, tuna, and many more.
This handy guide is an almost indestructible how-to tool. It includes need-to-know information about basic cuts, skinning, boning, packing and more.
Best of all, the guide is waterproof, dirt-proof and pocket-sized, so you can take it everywhere! Author : Peter J. Now what? Expert Peter Fiduccia has all the information you need to prepare deer in his new book, Butchering Deer. Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement.
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.
The butchering sections include detailed photos and drawings depicting all sections of meat to 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.
With Butchering Deer, you can easily become a home deer butcher. Author : John J. This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game.
John J. Mettler Jr. Describes the benefits of hunting deer for food, providing information on such topics as choosing the correct rifle and ammunition, hunting effectively and safely, and dressing and butchering the kill, along with a colletion of recipes.
A comprehensive big-game hunting guide, perfect for hunters ranging from first-time novices to seasoned experts, with more than full-color photographs, including work by renowned outdoor photographer John Hafner Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life.
In this first-ever complete guide to hunting—from hunting an animal to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know.
Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes.
Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more.
Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog. With more than forty years of experience butchering domestic animals, game, and birds, award-winning outdoor writer and photographer Monte Burch presents this complete guide for butchering many types of livestock or wild animals.
Sever the head at the atlas joint the connection between the head and the first vertebra of the neck and spinal column. Remove the other rear leg at the hock joint. Remove the tail and forelegs at the knee joints.
Cut the skin from the other rear leg to the base of the tail. Continue to cut the skin up to the rear of the suspended leg. Pull the edges of the hide away from the flesh and down over the carcass. You should need no other cuts to remove the hide. Cut from the breastbone to the belly and remove the intestines, stomach, and lungs. Remove the suspended rear leg.
Rinse the whole carcass in cold water to remove hair and blood. Cut and remove the loin in one piece to keep the muscle intact, and separate the shoulders. Game birds include grouse, guinea fowl, partridge, squab young pigeon , quail, pheasant, wild ducks, wild geese, wild turkey, and other species.
As with any perishable meat, fish, or poultry, bacteria can be found on raw or undercooked game birds. To reduce the risk of exposure to disease, wear plastic gloves while handling birds. It is also important to wash your knife, hands, and cutting boards often with warm soapy water. To field dress a turkey, lay the bird on its back. Follow the breast down to the rear of the bird until it narrows to a point between the legs.
Pull up on this tip and cut the bird open by making a shallow horizontal incision through the skin only between the tip of the breast and the vent. Make the incision large enough to insert your hand. Be careful not to cut or knick the entrails. Pull out the entrails, heart, and lungs.
Cut around the vent anus by carefully following the intestine back and then cutting around its exterior. Remove the crop organ where food gathers before it goes into a turkey's stomach by making a cut on the neck of the turkey and reaching down to the top of the breast where the organ is located. Be careful not to cut the crop, stomach, or intestines, as foodborne pathogens may be found in these organs. After removing the organs, wipe all the blood out of the body cavity with a clean cloth or paper towels.
You may also rinse the cavity with clean water, dry it, and ventilate it well. As soon as possible, place a bag of ice inside the body cavity for the trip home. To ensure even cooling, keep birds separate during transport. Once home, completely wash your turkey inside and out and refrigerate immediately. If you are not saving the bird's cape for taxidermy purposes, start by laying the turkey on its back.
To remove the breast fillets, pull or cut the skin back from the breast. Find the breast bone and make an incision on each side of it to loosen the breast fillet from the bone. Working from the rear of the breast forward, pull off the fillet, using the knife where needed.
Repeat this process for the other side of the breast. If you plan on roasting, smoking, or deep-frying your whole turkey, leave the skin on and do not fillet it. Instead, gut the bird as described above and pluck it. A paraffin treatment see "Waterfowl" may help remove the pinfeathers. To dress a pheasant, make a small lateral incision on the underside of the breast with a clean knife. Pull the skin and feathers off the carcass. From the topside, cut down both sides of the back, starting near the head and cutting through to the last rib.
Separate the carcass by pulling the breast apart from the neck, back, and legs. The intestinal tract, heart, lungs, and liver will remain attached to the back portion. Avoid cutting the crop, gizzard, or intestines since bacteria associated with foodborne illness may be found in these organs. Place the heart and liver in a plastic storage bag and store on ice. If the organs smell offensive or exhibit greenish discharge, black blood, or blood clots in the muscle, do not consume meat from these carcasses; properly discard them.
Remove the feet and lower legs at the joint below the drumsticks. For purposes of identification, leave the head or a fully feathered wing required by the Pennsylvania Game Commission. Remove all visible dirt, feces, feathers, and bloodshot areas. Wipe out the cavity with individual paper towels, then prop it open with a clean stick or hang the carcass to aid in air circulation. If you wash the cavity with water, dry it quickly to prevent spoilage.
After cleaning the cavity and in preparation for transport, place carcasses in plastic storage bags and pack on ice or snow. Do not pile warm birds together, as this will hamper cooling. During transport, keep the carcasses out of sunlight. To remove excess blood, soak grouse, pheasant, quail, and partridge in cold water for hours. It is important to dress the carcass as soon as possible and to remove all visible dirt, feces, feathers, and bloodshot areas. Remove entrails, taking care not to break the gall bladder sac on the liver since bile destroys meat flavor.
Place variety meats such as the heart and liver in a plastic storage bag and store on ice. For purposes of identification, leave the head or a fully feathered wing intact required by the Pennsylvania Game Commission.
Many experts recommend that ducks and geese be plucked rather than skinned because the skin helps retain flavor and moisture during cooking. Dry pluck as many feathers as possible. To remove pinfeathers and down, use a paraffin treatment. For four ducks, place two cakes of paraffin in 4 quarts of water, bring to a boil, and dip the birds one at a time. Cool to harden the paraffin, and then scrape off the wax, down, and pinfeathers with a small, dull knife.
If washing the cavity with water, dry the area quickly to prevent meat spoilage. After cleaning the cavity and in preparation for transport, place the carcasses in plastic storage bags and pack on ice or snow. With more than 20, different species, fish constitute the largest and most diverse class of vertebrates.
Pennsylvania's numerous waterways and lakes provide ample opportunity for catching one of the many that are native to this state. Wherever you decide to fish, properly handling and processing your catch will ensure a safe product for consumption. Fish in safe waters. Because of the possibility of heavy metal or pesticide contamination, you should contact your local office of the Pennsylvania Department of Health or the Fish and Boat Commission to determine the safety of fishing waters.
The Pennsylvania Fish and Boat Commission maintains a website that includes news releases and field reports from lakes and rivers throughout the state. Plan ahead and decide what you will do with the fish immediately after you catch them since the quality of the meat declines soon after they are caught. If you plan to release the fish, do so immediately; waiting until the end of the day to decide diminishes their chances of survival.
Live fish can be kept on stringers or in live wells, as long as they have enough water and mobility to enable them to breathe. Check fish for signs of disease or parasites. Healthy fish have bright, clear eyes and red gills; diseased fish may have sunken eyes, discolored skin, loose scales, and white, bloody, or slimy gills.
To reduce the risk of exposure to disease, wear disposable plastic gloves while handling fish. During processing, use clean water, pre-moistened wipes, or alcohol swabs to clean the knife frequently between cuts to keep from dragging bacteria into the flesh. Wash your knife, hands, and cutting boards often with warm soapy water. Once fish have been killed, they should be cleaned promptly since enzymes, bacteria, and oxygen all begin working to diminish the quality of the meat.
Enzymes will spoil the meat rapidly and cause "off" flavors. Enzymes in living seafood help build tissue, contract and relax muscles, and digest food. After harvest, they continue to work, digesting or breaking down the flesh, softening it, and lowering its quality.
Enzymes also produce more food for bacteria, which increases the rate of spoilage. Bacteria are the major cause of seafood spoilage. Millions of bacteria live on the surface, on the gills, and in the gut of living fish and shellfish. After harvest, they invade the flesh through the gills, along blood vessels, and directly through the skin and belly cavity lining. These bacteria grow and multiply, producing the "fishy" smelling and tasting compounds associated with old seafood.
If food-poisoning bacteria are present, they can multiply and cause illness. Finally, oxygen in the air attacks the oils in seafood and causes rancidity, "off" odors, and "off" flavors. This commonly occurs in fatty fish such as salmon and mackerel. To clean a fish, first wash it in clean water.
Decide whether you will skin or scale it. Validate your tag and attach it to the carcass immediately. Start field dressing it at once with a good, strong bladed knife. Be sure your knife is sharp , maintain a fine edge blade as you work.
If you choose to do so, lay the animal with head downhill and cut it's throat to bleed it. This is not necessary, however, because it will bleed out satisfactorily in the normal process of field dressing. The following procedure has withstood the test of time by experienced hunters. Many, however, like to vary one or more steps, so the hunter should feel free to innovate to suit the situation.
Be sure to check the Big Game Seasons brochure for instructions concerning evidence of sex and antlers and follow the instructions. Starting between the hind legs, cut all the way down to the pelvic bone. Then turn your knife blade up, and using your other hand to hold the meat and skin away from the entrails, cut up through the breastbone brisket , and on up the neck as far as possible.
A strong, large-handled knife is needed to best make the cut through the breastbone. Cut the windpipe in two as far up the neck as possible. Lay your knife down. Grasp the windpipe with both hands and pull hard, downward. The insides will come out all the way down to the midsection. Now remove the rocks from under the animal and roll the carcass on it's side. Cut the thin layer of meat that is holding the entrails to the ribs, all the way down to the backbone. Then turn the deer over and do the same on the other side.
Lay your knife down again, and using both hands, get a firm grip on the entrails and pull down, hard. All the entrails will come out of the animal. Lift the animal up by the hind legs and lay a large rock under the rump.
This will spread the back legs open. Place your knife against the middle of the pelvis to locate the seam where the bones grow together, and press down hard. If you have a good, stout knife, it may help to twist the blade from side to side to work the blade through the seam.
As a last resort, you may have to hit the back of your knife blade to cut through the bone.
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