Customer Reviews

Dressing & Cooking Wild Game

5 star:		(22)
4 star:		(4)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

The photo of the vension roast on the cover make you wish you had a vension roast in the freezer for tomorrows dinner.

The book has everything you need to know about getting the wild game from bagging it, dressing it out, hanging and aging, equipment you will need, do's and don'ts, and proper handling of wild game meat. Now this may sound like something anyone who hunts may know, but there is lot's of info even the long time hunter will find useful.

One of the best pieces of information I found was his suggestion that we wear rubber gloves (like you use to do dishes) when dressing an animal out to make cleaning up easier. And he also covers issues like state laws i.e. some require proof of the animals gender to be visalbe and intact. If you have to ask what this means, go ask you parents <G>!

The recipes are awesome and cover birds, rabbits, deer, elk etc. This is not only a great book to own but to give as a gift.

The information on dressing wild game would be very useful to a novice hunter. I am a veteran hunter, and it is the recipes that I applaud. These are real wild game recipes, not chicken and beef recipes converted for use on game birds and venison. I have tried several of the recipes in the book and every one I tried produced gourmet results. We especially like the Basque Pheasant and Pheasant Pot Pie. The color photos would make even a vegetarian's mouth water.

Not only does this cookbook give valuable tips on the handling of game in the field and while butchering, it gives great recepies for the kitchen. All of the pages are filled with very useful photos. This book can be usefull to a hunter of any level of experience.

When I came home there was a dead deer on my living room table (yes I was shocked because it didn't belong there) and my husband was looking at it holding a knife. He didn't look so sure what to do. I got this book from the library which explains in very detailed pictures how to "disect" the animal. It worked so great I bought him the book for xmas and we have used it several times for deer, turkey and the great recipes.

I have been using this guide to Dressing & Cooking Wild Game for several years. I bought it when I was first starting hunting big game to assist me with dressing and preparing the meat for storage or cooking. The detailed photos and descriptions helped guide this novice through the processing of Wild Game by showing many tricks I would never have found on my own. Birds, small and big game, field dressing, to cooking, to the table. This guide is a must for any sportsman's library. AND IT HAS SOME GREAT RECIPES AS WELL.

The reason I give this book a three is because I killed two squirrels today but was not able to successfully field dress/skin them. The book got me close and gave me a good general idea but could have included more tips for beginners. For example, it could have talked about how to keep hair off the meat or it could have given more detailed information about pulling the guts out. On gutting, the book just says to cut from the vent to the rib cage and pull out the guts. For starters, what does he mean by the vent? Should I just pull the guts out, or will I need to cut some away? Should I worry about keeping fecal matter and urine from contaminating the meat? If so, how do I do it? How do I deal with the different anatomy of males and females? There were so many questions that I wanted answered, being that I had never once done this before, which the book did not answer. And, it cost two good squirrels to be wasted. Again, it gave me a good general idea and had great pictures for what it did tell me, but for an absolute beginner, do not rely on this book alone. I have not used this book for deer or birds, so I can not comment on how good those portions are for beginners.

The book contains excellent photography making it most helpful; the problem I found with it however was the example shown for field dressing the deer. In my opinion opening the carcass from chin all the way through the crotch area is absolutely wrong. A much better way is discussed in the book entitled, "Butchering Deer" by John Weiss.
Dressing and cooking wild game is an excellent book in all other aspects and would have rated five stars if this area was correct.

One of the most comprehensive books I've ever owned on the subject. This book covers everything from how to sharpen a knife to skinning and butchering deer, rabbit, squirrel, pheasant, quail, and coon. There are also several recipes in the back for each of these animals. Good pics, good information, good book.

The photo of the vension roast on the cover make you wish you had a vension roast in the freezer for tomorrows dinner.

The book has everything you need to know about getting the wild game from bagging it, dressing it out, hanging and aging, equipment you will need, do's and don'ts, and proper handling of wild game meat. Now this may sound like something anyone who hunts may know, but there is lot's of info even the long time hunter will find useful.

One of the best pieces of information I found was his suggestion that we wear rubber gloves (like you use to do dishes) when dressing an animal out to make cleaning up easier. And he also covers issues like state laws i.e. some require proof of the animals gender to be visable and intact. If you have to ask what this means, go ask you parents <G>!

The recipes are awesome and cover birds, rabbits, deer, elk etc. This is not only a great book to own but to give as a gift.

Of the recent book purchases of wild game instruction, I find this to be very good. There are plenty of instructional pictures and descriptions for game and fowl. The regular varieties of species would keep you fed in a survival situation. Recipes are tasty looking and various. I recommend Dressing and Cooking Wild Game for any hunters bookshelf.