You've had a successful day in the field. Now what? Expert Peter Fiduccia has all the information you need to prepare deer in his new book, The Ultimate Guide to Field Dressings and Butchering Deer. Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement. He then extensively covers all phases of field dressing and butchering, from eviscerating the animal and skinning hides to how to cut each piece of meat (chuck, rib, short loin, loin end, rump, round, shank, flank, plate, brisket, shoulder, shank, and even bacon and ham). Other topics include:_x000D__x000D__x000D__x000D_Tag it & drag it: transporting deer from field to home_x000D__x000D_Protecting the carcass from bugs_x000D__x000D_How to prepare a clean working area_x000D__x000D_Tips to grinding burger and sausage meat_x000D__x000D_Guidelines for packaging, labeling, and freezing_x000D__x000D_Sharpening knives and other butchering tools_x000D__x000D_Dry rubs and marinades_x000D__x000D_And many more!_x000D__x000D__x000D__x000D_The butchering sections include detailed photos and drawings depicting all sections of meat to butcher. Fiduccia concludes his guide with a section on the best ways to prepare and cook venison in camp or at home using quick and easy recipes. With The Ultimate Guide to Field Dressing and Butchering Deer, you can easily become a home deer butcher.