Gut It Cut It Cook It
By Al Cambronne and Eric Fromm
Krause Publications, 2012, $24.99
This is one of the best instructional books for home venison processing, because Cambronne is an experienced technical writer and the author of training manuals. Well illustrated with color photos, the book offers clear, do-it-yourself instructions for skinning, butchering and packaging a deer. It also includes a companion CD that contains 50 venison recipes not found in the book. While a novice may still want the assistance of an experienced mentor when cutting up a deer for the first time, with this book, you can do it on your own.—Shawn Perich
