[Woods & Waters: Meat Cutting and Game Cooking]

Date1979

AbstractProgram #210. // Bud Leavitt interviews Paul Shumacher, who demonstrates methods involved in properly cutting wild game meat. Explanation of the common cuts of meat. Also discuss venison in general. In the field, authors Joan and John Cone demonstrate wildfowl cooking techniques with woodcock and grouse as Mr. and Mrs. Wilmot Robinson look on.