Making the Most of Your Deer 
asked by madfool on November 16, 2006 2:01 AM
You've braved the elements, spent hours lying in wait, and had your share of near misses, but you've finally bagged that prize whitetail or mule deer. Now what? In this wide-ranging guide, Dennis Walrod tells you everything you need to know to maximize the use of your deer. In addition to essential instruction on field dressing and transport, the author goes on to cover salting and tanning hides, aging venison, leathercrafting, soapmaking, trophy mounting, and creating home furnishings and decorations. Also included is a selection of mouthwatering venison recipes, making this an indispensable resource for any hunter looking to extend the hunting experience beyond the moment of the kill.
Reviews
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This book looked thorough, and there are lots of 5-star reviews so I bought it, hoping to learn at least how to field dress a deer, and about how the animal can be used.
It is informative and interesting. Walrod writes well. But, after reading it (and the field dressing chapter several times), I still don't feel that I know how to gut a deer. It lacks the necessary descriptiveness or detail that I was looking for. For example, "...insert the knife at least four inches..." WHERE? In the anus? Four inches from the anus? Two inches? How doesn't that butcher the colon? I was left with as many questions as I had to begin with. The pictures didn't help. They're black & white and not very clear. Not enough either.
It's not without redemption though. I learned about the different cuts of meat, uses for them, etc. That was informative. (There are lots of recipies - but you can just search the internet for recipies.)
Can't help feeling a little let down by this book.
It is informative and interesting. Walrod writes well. But, after reading it (and the field dressing chapter several times), I still don't feel that I know how to gut a deer. It lacks the necessary descriptiveness or detail that I was looking for. For example, "...insert the knife at least four inches..." WHERE? In the anus? Four inches from the anus? Two inches? How doesn't that butcher the colon? I was left with as many questions as I had to begin with. The pictures didn't help. They're black & white and not very clear. Not enough either.
It's not without redemption though. I learned about the different cuts of meat, uses for them, etc. That was informative. (There are lots of recipies - but you can just search the internet for recipies.)
Can't help feeling a little let down by this book.
reviewed by bigchad on November 18, 2006 11:10 PM
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This is an excellent book! I bought it as a nice reference to the meat preperations and recipes (because I already do all that stuff myself). The second half of the book was new things for myself to learn about things to do with the deer remains. I will be making soap from the fat from now on, instead of leaving that stuff for the chickadees.
I've been wanting to take up taxidermy and thought this book might help. It goes into some detail (not as detailed as a taxidermy only book), but enough to make me more interested in taxidermy. You can't get into too much detail in only one chapter, but this book does tell enough of the process in one chapter. I'm going to buy some more detailed books on taxidermy, but this book really helped my interest in the subject.
Overall, I would highly recommend this to any, and all deer hunters. You may know how to field dress, butcher, etc, but you may not know everything else you can do. This is a must have, so buy it, you won't regret it.
I've been wanting to take up taxidermy and thought this book might help. It goes into some detail (not as detailed as a taxidermy only book), but enough to make me more interested in taxidermy. You can't get into too much detail in only one chapter, but this book does tell enough of the process in one chapter. I'm going to buy some more detailed books on taxidermy, but this book really helped my interest in the subject.
Overall, I would highly recommend this to any, and all deer hunters. You may know how to field dress, butcher, etc, but you may not know everything else you can do. This is a must have, so buy it, you won't regret it.
reviewed by wellness on November 20, 2006 8:16 PM
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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.
reviewed by costa on November 21, 2006 8:00 AM