Search Results: Hunting from Joseph W. Soucie

Stapled bound booklet, 26 pages. This is a brand new booklet from new old stock. Published in 1983 in Lebanon, Oregon. Second edition. This booklet is designed to help the successful deer hunter to butcher his deer. It outlines, step by step, the correct procedures for cutting up the deer carcass as well as the basic fundamentals important for proper deer processing. Actual photographs and illustrations make the information easy to understand. Deer hunting often requires a lot of time and money so it's important that the deer carcass is utilized in the best way possible. Includes 8 recipes for venison, venison jerky, smoked venison and more. Contents include, hanging the carcass, breaking the carcass, wrapping and freezing, meat cutting tips and more.