Gut It, Cut It, Cook It: The Book
Posted by DDH Staff
 From authors Eric Fromm and Al Cambronne comes "Gut It, Cut It, Cook It." As the title suggests, this book is all about processing venison. The twist is the modern approach the authors take. Boneless cuts of venison are in, hunks o' hacked meat are out.
The authors have developed a neat website about the book ahead of its September release date. It's just in time for deer season and definitely worth a look.
Click here to see more from "Gut It, Cut It, Cook It."
Monday, May 18, 2009 10:22:17 PM (GMT Daylight Time, UTC+01:00) 
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