Gut It. Cut It. Cook It.: The Deer Hunter's Guide to Processing & Preparing Venison [Hardcover-spiral]

Eric Fromm (Author), Al Cambronne (Author)

Book Description

Publication Date: September 9, 2009

Yes You Can!

There's just something satisfying about knowing you've done it all yourself—from pulling the trigger to washing up the dishes. Even better is the fact that you didn't have to pay someone else to do it for you! Gut It. Cut It. Cook It guides you every step of the way from the field to the table. No detail is left out—from proper field dressing and butchering and storing and preparing your venison.

You'll find:

• Checklists and descriptions of tools you'll need to get this job done right and affordably
• Advice for shot placement and ammunition so you don't damage valuable meat
• Step-by-step photos and instructions for proper field dressing and skinning
• Butchering—cut by cut
• Best practices for wrapping and freezing venison
• How-to instructions for saving antlers and caping your buck
• BONUS CD includes 50 venison recipes, field dressing chart and meat cuts chart

So stop paying someone else to butcher your deer; with Gut It. Cut It. Cook It you can do it yourself. You'll feel good saving money and know that the meat you're eating is really your meat. Enjoy!

Product Details

• Hardcover-spiral: 256 pages
• Publisher: Krause Publications; Spi edition (September 9, 2009)
• Language: English
• ISBN-10: 1440203709
• ISBN-13: 978-1440203701
• Product Dimensions: 9.2 x 1.2 x 10.9 inches
• Shipping Weight: 2.7 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (29 customer reviews)
• Amazon Best Sellers Rank: #43,451 in Books (See Top 100 in Books)
  • #1 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Game
  • #38 in Books > Sports & Outdoors > Hunting & Fishing > Hunting

Most Helpful Customer Reviews

20 of 20 people found the following review helpful

5.0 out of 5 stars Process Your Own Deer. And Have Fun Doing It. December 2, 2009

By G. F. HOHENBERGER

Format:Hardcover-spiral|Amazon Verified Purchase

"Gut It Cut It Cook It" is the definitive new guide to handling venison after the kill. It is not a difficult task, but it is tricky and requires care and some special knowledge if it is to be done right. I have used (or tried to use) many well-intentioned guide books to processing deer into useable venison, and this one succeeds where all others fail.

The authors' method is for beautiful boneless venison, which is the best way to get the most meat and best flavor out of your deer. The pictures of the process--from field dressing to butchery of the deer itself--are clear and vivid, showing the user exactly what to expect and how to proceed. The text is easy to follow and written with a good dose of humor and encouragement. And the book lays flat and has heavy, glossy pages that stand up to the unavoidable smears and stains.

This is the best reference for deer processing since Leonard Lee Rue and Josef Fischl's classic "After Your Deer Is Down", which, for all its other merits, presents a dated and undesirable method of butchering deer with the bone in.

If you're like me, you will reach for "Gut It Cut It Cook It" long after hunting season has ended, just to relive the satisfaction of a job well done.

5 of 6 people found the following review helpful

4.0 out of 5 stars dissaray December 31, 2009

By Mark H. Hurley

Format:Hardcover-spiral|Amazon Verified Purchase

I really liked the detail and pictures in this book but found the organization of the material very disconcerting. the mixing of the tan pages and the white pages will throw you a little. It was like reading a magazine and your article is broken up by a unrelated article about something else. Or, a commercial on tv just when you get to the good stuff. At least the magazine tells you what page to go to for the rest of the article. In the book you have to hunt for it. We should be hunting deer not the rest of the article.

The pictures are great and it was just what I was looking for.

Thank you,
Mark Hurley

2 of 2 people found the following review helpful

5.0 out of 5 stars Butchering Made Easy December 24, 2011

By Ryan

Format:Hardcover-spiral|Amazon Verified Purchase

This book helped me start processing my own deer. I've hunted for 12 years and have been bringing my deer to the butcher the whole time. In interest of saving money and that I like DIY stuff I decided to start doing it on my own this year. This book proved to be an invaluable resource for the process. Combined with some other pieces of equipment, this book helped save me I've $300 in butcher fees this year.

Buy it! It will pay for itself instantly.