With the help of step-by-step instructions and useful black and white illustrations and photos, Monte Burch passes down the wisdom of his practical experience and explains how to field dress and butcher deer in order to prepare and preserve it for cooking or storage. This thorough handbook demonstrates the techniques required for eviscerating deer in the field, fundamental skinning skills, basic butchering techniques on how to cut up your deer into roasts, chops, steaks, stew meat and ground chuck; plus a guide to the tools and equipment you'll need to get started, an explanation of basic cooking methods and some of Burch's favorite recipes. Field Dressing and Butchering Deer is a book all hunters will want to have. Hardcover, 6"x9", 142 pages and a great index. To order toll free, call 866.596.9982