Red Deer: Natural History, Deer Stalking, Stag Hunting, Cookery (1896)

""Red Deer: Natural History, Deer Stalking, Stag Hunting, Cookery"" is a comprehensive guide to the history, behavior, and hunting of red deer. Written by Hugh Alexander Macpherson and first published in 1896, this book covers all aspects of red deer, including their habitat, diet, and breeding habits. It also provides detailed instructions on how to stalk and hunt red deer, as well as how to prepare and cook them. The book is divided into several sections, each of which provides a thorough examination of a different aspect of red deer. The first section covers the natural history of the animal, including its physical characteristics, distribution, and ecology. The second section focuses on deer stalking, providing information on the different techniques and equipment used in hunting red deer.The third section of the book is dedicated to stag hunting, which was a popular sport in the late 19th century. This section provides an overview of the history of stag hunting, as well as detailed instructions on how to organize and participate in a successful hunt.Finally, the book concludes with a section on cookery, providing recipes and tips for preparing and cooking red deer meat. This section includes recipes for dishes such as venison stew, venison pie, and roasted venison.Overall, ""Red Deer: Natural History, Deer Stalking, Stag Hunting, Cookery"" is a comprehensive guide to all aspects of red deer, making it an essential read for anyone interested in hunting, wildlife, or cookery.Also Authored By Alexander Innes Shand. Illustrated By J. Charlton And A. Thorburn.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work. Read more