<b>Yes You Can!</b><p><br><br><br><br>There's just something satisfying about knowing you've done it all yourself - from pulling the trigger to washing up the dishes. Even better is the fact that you didn't have to pay someone else to do it for you! <i>Gut It. Cut It. Cook It</i> guides you every step of the way from the field to the table. No detail is left out - from proper field dressing and butchering and storing and preparing your venison.<p><br><br><br><br>You'll find:<ul><li><br><br><br><br>Checklists and descriptions of tools you'll need to get this job done right and affordably<li><br><br>Advice for shot placement and ammunition so you don't damage valuable meat<li><br><br>Step-by-step photos and instructions for proper field dressing and skinning<li><br><br>Butchering - cut by cut<li><br><br>Best practices for wrapping and freezing venison<li><br><br>How-to instructions for saving antlers and caping your buck<li><br><br>BONUS CD includes 50 venison recipes, field dressing chart and meat cuts chart</ul><br><br><br><br>So stop paying someone else to butcher your deer; with <i>Gut It. Cut It. Cook It</i> you can do it yourself. You'll feel good saving money and know that the meat you're eating is really your meat. Enjoy!