Making the Most of your Deer: Field Dressing, Butchering, Venison Preparation, Tanning, Antlercraft, Taxidermy, Soapmaking, & More by Dennis Walrod



  • All-purpose guide to utilizing your deer after the kill
  • Detailed instructions on field dressing and butchering
  • Varied recipes for venison plus tips on do-it-yourself taxidermyYou’ve braved the elements, spent hours lying in wait, and had your share of near misses, but you’ve finally bagged that prize whitetail or mule deer. Now what? In this wide-ranging guide, Dennis Walrod tells you everything you need to know to maximize the use of your deer. In addition to essential instruction on field dressing and transport, the author goes on to cover salting and tanning hides, aging venison, leathercrafting, soapmaking, trophy mounting, and creating home furnishings and decorations. Also included is a selection of mouthwatering venison recipes, making this an indispensable resource for any hunter looking to extend the hunting experience beyond the moment of the kill.


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Experienced deer hunter Walrod delivers a thoughtful, well-written and clearly illustrated look at the full range of do-it-yourself ways that a hunter can utilize a deer after it has been killed. The scope of Walrod’s topics, from field dressing and venison preparation to handicrafts and taxidermy, makes this a must-have for hunters. It helps that Walrod’s attention to detail is motivated by the philosophic view that if hunters “are able to realize that within us is a responsibility to use a deer to the fullest advantage and value, we will have enhanced not only the worth of a deer, but our own worth as well.” This means that along with such helpful tips as proving that “a five-inch blade knife of good cutting steel” is the minimum required for venison butchering and showing the best technique for removing a deer’s “guts” as a single package, he also offers tips on how to donate deer to one of several charitable programs, such as Farmers and Hunters Feeding the Hungry. A chapter on “Venison and How to Butcher It” breaks down this intricate process into simple steps, using clear and often entertaining descriptions to show how, with a little practice, “you should be able to completely butcher, cut, and wrap a skinned deer within two or three hours.” He also offers a number of helpful photos and excellent tips and recipes for cooking venison.


Additional information

Weight 15.8 oz
Dimensions 9 × 6 × 3.50 in
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