To a deer hunter, nothing surpasses the savory taste of a venison steak cooked over an open flame. It’s the moment when the effort truly pays off. But a lot must go into preparing that steak.

With the help of the step-by-step instructions and illustrations in this thorough handbook, author Monte Burch passes down the practical wisdom of his years of hunting and explains how to field dress and butcher a deer to properly prepare and preserve it for cooking or storage.

Burch demonstrates the techniques necessary for neat, non-wasteful field dressing, fundamental skinning skills, and the correct methods for cutting roasts, chops, steaks, stew meat, and ground chuck. He includes a guide to the tools and equipment you will need to get started, and also covers basic cooking methods and shares some of his favorite deer recipes.

Field Dressing and Butchering Deer is a book all deer hunters need, because its usefulness will never change. The proper approach means less work, and more meat for the table.