Butchering Deer: A Complete Guide from Field to Table

By Peter J. Fiduccia

Over 10 million American hunters kill over 6 million deer every year, and that number increased 9 percent over the last 5 years.

Popularity of back-to-basics, DIY, and organic movements have introduced more people to home butchering.

Venison is a leaner, healthier red meat than beef, and with beef costs on the rise, more hunters are hunting to save money and eat healthier.

• Language: English
• Publisher: Skyhorse Publishing
• Release date: Oct 2, 2018
• ISBN: 9781510714045

Peter J. Fiduccia

Peter J. Fiduccia is one of the most recognized authorities in the deer hunting community, known throughout North America as the “Deer Doctor.” He is an award-winning journalist and has hosted the Woods n Water television series for more than thirty years. Fiduccia was the founder and consulting editor for Whitetail Hunting Strategies magazine and his writings have been published in ten books and numerous magazines. He lives with his wife, Kate, in Otsego County, New York.