Well-known expert, John Weiss makes the daunting task of butchering a deer easy enough for beginners. Through straightforward step-by-step instructions, photos and illustrations, he teaches the art of field dressing, skinning and butchering a deer. Conveniently organized, early chapters cover a specific task or a section of the deer, while later chapters offer valuable lessons for freezing, defrosting, tenderizing and preparing venison. 190 pages. Hardcover.