The Ultimate Guide to Butchering Deer

The Ultimate Guide to Butchering Deer
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190
By:"John Weiss"
"Sports & Recreation"
Published on 2011 by Skyhorse Publishing Inc.

The \u003cb\u003esirloin\u003c/b\u003e tip should come free and entirely intact. You now have an oblong \u003cbr\u003e\nchunk of solid, boneless meat called the \u003cb\u003esirloin\u003c/b\u003e tip. Easy, huh? You can do either \u003cbr\u003e\nof two things with this football-shaped piece of meat.You can leave it whole, to be\u003cbr\u003e\n ...

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A thorough and easy-to-understand illustrated guide to preparing venison, from the field to the kitchen, by one of America s premier...

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