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Gut It. Cut It. Cook It.: The Deer Hunter's Guide to Processing & Preparing Venison Hardcover-spiral – September 9, 2009
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Much of the text isn't clearly written, and it lacks direct references to the pictures provided as graphic examples for each step in the butchering process, leaving you flipping through pages trying to match text to photos. Many of the color photos are used repeatedly adding to the book's production cost, which I would rather not pay for. The useful tips the book provides could be reduced to a single page bulleted pamphlet, and would likely contain a lot of what you already learned if you've harvested a deer a time or two. Also, don't get lured in by the "50" recipes provided in the bonus CD included with the book. The recipe lists include a disappointingly high number of duplicates (tons of stroganoff, meat loaf, and meatball recipes) full of highly processed ingredients that I would NEVER ruin a delicious piece of venison with. After all of the work it takes to put deer on the table it's a crying shame to slather it in condensed soups, bottled sauces and condiments, especially when it only takes an extra few minutes to make tastier, healthier versions from scratch with whole natural foods.
Overall, I recommend this book if you're looking for a guide on your first time cleaning and butchering a deer on your own, otherwise the "tips and secrets" the book boasts about you'll likely find to be common knowledge, no-brainers.
Simple instructions. Excellent photographs to assist. We'll be eating our own killed and butchered venison this fall and winter and can hardly wait!
I definitely recommend this book to butcher newbies and to those that have butchered before. I suspect everyone can learn something
from this book.
All of us want to get as much meat as possible from our kill. I believe this book will offer the guidance needed.
First, the layout is very weird. You may be in the middle of a chapter when a random page or two of asides will come up that you'll have to flip past to keep reading on the subject that you were on. This might be common in a newspaper but is very odd for a book.
Second, they're just too vague. Everything is labeled as steaks, roasts, stew meat or meat for grinding. I would like to know what cut of meat I'm looking at. Is this a sirloin? A top round? A chuck roast? With some cross-referencing of a diagram from another book or the internet I can get a vague idea, but I think I'm going to have to purchase a book aimed at a real butcher to get what I really wanted.
The book can also be vague in other parts like in skinning or separating sections. It will say things like, "This is hard to explain so just work at it. You will get it eventually." I could have done that without a book.
To be honest, though, the book did make some parts of the process more clear, but I think a list of what to do in which order would have been just as valuable...and much cheaper.