Achtung:
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Source
DJV-Shop
Last updated
about 13 hours ago
Description
Note:
The item is located abroad. Please note that delivery conditions, shipping times, and/or the purchase process may differ.
Wild Utilization in Practice - Quickly and Successfully Market Game Meat The hunting training ends with the legal regulations on game meat hygiene and the care of the game. Hunter and outdoor specialist Carsten Bothe starts where the training ends. From practice for practice, this practical handbook in our success series Land & Werken offers valuable tips on how to achieve successful marketing of game meat, e.g. getting up to 200 Euros for a piece of roe deer and also saving a lot of time in the processing. All butchering processes are described in great detail and illustrated with many step-by-step images. In addition to useful information and calculation examples, all steps on the way from game to delicacy in the kitchen are documented. The question of how to deal with poor shots is also addressed. Using roe deer and wild boar as examples, all procedures, from striking from the carcass and waiting to the processing of the cuts, are concretely described and demonstrated. Equipment and tools for butchering are also explained. Author: Carsten Bothe Format: Paperback, 160 pages, with many color photos, 18.3 * 25.5 cm ISBN 978-3-95843-363-2 Manufacturer: Heel Verlag GmbH Pottscheid 15 3639 Königswinter Germany [email protected]
(Show description in original language)
Wildverwertung praktisch - Wildbret schnell und erfolgfreich vermarkten Die Jagdausbildung endet mit den Rechtsvorschriften zur Wildbrethygiene und der Versorgung des Wildes. Jäger und Outdoorspezialist Carsten Bothe fängt da an, wo die Ausbildung endet. Aus der Praxis für die Praxis, bietet dieses praktische Handbuch in unserer Erfolgsreihe Land & Werken wertvolle Tipps, wie man mit erfolgreicher Vermarktung von Wildbret z.B. bis zu 200 Euro für ein Stück Rehwild bekommen kann und auch noch jede Menge Zeit bei der Verwertung sparen kann. Alle Zerwirkvorgänge werden sehr ausführlich beschrieben und mit vielen Step-Bildern veranschaulicht. Neben nützlichen Informationen und Kalkulationsbeispielen sind alle Schritte auf dem Weg vom Wild zur Delikatesse in der Küche dokumentiert. Ebenfalls wird der Frage nachgegangen, wie mit schlechten Schüssen verfahren werden kann. Anhand von Reh- und Schwarzwild werden alle Handlungsabläufe, vom aus der Decke schlagen und Abschwarten bis zur Bearbeitung der Teilstücke, konkret beschrieben und gezeugt. Ausstattung und Hilfsmittel für das Zerwirken werden ebenfalls erklärt. Autor: Carsten Bothe Format: Paperback, 160 Seiten, mit vielen Farbfotos, 18,3 * 25,5 cm ISBN 978-3-95843-363-2 Hersteller:Heel Verlag GmbHPottscheid 153639 Kö[email protected]
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