Cuthbert, Robert.
Summary: A handbook of what to do with your game, whether it's your own hard-won kill, or a field-fresh purchase from a game merchant. It features illustrated sequences that take you through every stage of butchering, such as trussing a whole bird for roasting, filleting a partridge breast, de-boning a haunch of venison or trimming a rack of ribs.
Format: text
Publisher / Publication Date: Hermes House 2010
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.591 CUTchat loading...