Making the Most of Your Deer

Rating:
Summary: This book pays for itself
Review: I'm a reasonably successful deer hunter and we eat a lot of venison at our house, but I have always paid to have the deer butchered. From now on, I'll be doing it myself the easy way Walrod describes...and that will save me about $50. I've also learned things about aging meat for tenderness, making sausage, and there is some really interesting information about how to improve the flavor of venison. Also how to tan the hide myself, taxidermy, mounting antlers, and antler-craft. Even how to make soap (yes, soap, not soup) from the fat on a deer. This is a good book for any deer hunter.