Processing Venison just got easier!

Venison: From the Field to the Freezerduke_venison_guide

Just released TODAY is my new eBook, published by Molly Green Magazine as a Bite Size Guide. It contains 26 pages of instructions on how to process a deer once it has been harvested and dressed. Once the meat is in your hands, what do you do with it?

Learn how to:

  • De-bone the meat
  • Remove the connective tissue and membrane easily
  • Cut it into various cuts of meat (roasts, backstrap, tenderloin, etc.)
  • Make sausage (breakfast and pan sausage)
  • Use the recipes to make delicious meals for your family, including venison stock
  • Can the meat and/or stock

Click on the eBook cover to order your copy today. It’s only $5.95!