DEER

PROCESSING

TECHNIQUES©

For The

Avid Hunter

Easy to Follow and Simple to Understand, Marc the Butcher offers three hours of personal step by step instruction on mastering the techniques of processing your Deer, Elk, Caribou, or Antelope. These techniques include:

1) Skinning your Deer, etc.

2) Cutting into Primal Cuts

3) Boning Your Venison

4) Identifying specific cuts of Venison

5) Gourmet meals:

a) Crown Roast of Venison

b) Filet Mignon of Venison

c) Boneless Steaks

d) London Broils

e) Venison Cutlets and Minute Steaks

f) Medallions of Venison

g) Venison chops-Loin and Rib

h) Eye round and Rump Roasts

i) Sausage Making