ojibweindian
New member
I kept mine. I had the shoulders and hind quarters ground, and the back straps and tenderloin became roasts.
What did you do with the Deer you killed?
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Going to have some balogne thawed by morning MMmmmm
skydiver3346
New member
What did I do with my venison?
Am eating it tonight as we speak. Also, many other nights as well. Remember, you can eat venison just the same way as any other red meat without all the steroids, additives, etc that are in commercial beef. My wife and I took seven deer this past season and either give some of it away to friends or enjoy the rest of it ourselves all year long. Especially the medium hot smoked sausage. Hard to beat that........
Am eating it tonight as we speak. Also, many other nights as well. Remember, you can eat venison just the same way as any other red meat without all the steroids, additives, etc that are in commercial beef. My wife and I took seven deer this past season and either give some of it away to friends or enjoy the rest of it ourselves all year long. Especially the medium hot smoked sausage. Hard to beat that........
I got two deer this year,both the first day of rifle season. A doe in the morning and a buck in the afternoon.They did a nice job of eluding me during archery season this year. Came so close several times but no soap,will not take a bad shot. The front legs, shoulder, and neck go to the grind and bite size pieces for chili and stew.The hindquarter gets separated into individual muscles and cut into steaks. The smaller pieces not large enough for steaks we just throw on the grill . The backstrap gets cut into steaks(My family and I really like venison steaks!) Of coarse the tenderloin gets grilled immediately ( over coals). We like meat blackened so just before they are done you lay thick sliced bacon on the grill, the juice starts dripping and really kicks up the flames.Yum! Weber grill creations, and McCormic grill mates are really good seasonings. Eastman outdoors has a good slow cooker seasoning for chili. My son and I usually do the grilling (he's ten)but we got caught eating off the grill one time so now we are monitored by the wife and daughter (she's eight)oh well good things never last! We still get away with it... sometimes. If you are thinking of processing your own deer but have no experience might I suggest a dvd series by Larry Metz. Deer processing 1 field dressing and skinning, and deer processing 2 boning the deer carcass. Once viewed you will have no doubt what to do, and how to do it. One place to get it is cabelas. Good hunting!
Between me and the boys we got 5 deer and 2 pigs this year. My wife bought me a grinder for christmas this year and Man that may be the best present I've ever got. The guys above are right , process it all yourself. We've got summer sausage, beersticks, burger, sausage,not to mention the steaks the roasts. Man what a season, best one I've had in years.
I always butcher the deer myself. I bone it out and trim off most all of the fat. The good cuts are cut into steaks, even if they are just little ones. The leg cuts and small pieces that won't make good frying meat, are cut into small chunks and labeled Stew Meat. Its all wrapped in freezer paper and frozen.
Sometimes I will take some bones and a bit of leg meat and pressure
cook it in half a kettle of water, then bottle (presssure cooker) the broth for use later.
If the freezer is full, I have bottled the meat. (Pressure cooker)
I also like to make jerky. When the kids were home we used to jerk a whole deer when the freezer got full.
I do not grind deer meat. Nor do I ever mix beef or pork fat with it. What ya trying to do spoil the deer?
Sometimes I will take some bones and a bit of leg meat and pressure
cook it in half a kettle of water, then bottle (presssure cooker) the broth for use later.
If the freezer is full, I have bottled the meat. (Pressure cooker)
I also like to make jerky. When the kids were home we used to jerk a whole deer when the freezer got full.
I do not grind deer meat. Nor do I ever mix beef or pork fat with it. What ya trying to do spoil the deer?
kingudaroad
New member
So I like my venison ground with 30 percent pork fat, seasoned, cured, stuffed in a hog casing and smoked over a hickory fire for six or seven hours.
You like yours boiled and put away in a jar.
I'll go ahead and take some of that spoiled deer.
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I think the best we can do as sportman is to show everyone you can that this wonder table fare. For the nonhunter the best way to show we are not blood thirsty heathens is to eat and utilize every thing possible. I have made many meals for people who were impressed that it was wild game. Use the antlers for buttons, knife handles, and anything you can dream up. Hunt it, Shoot it, Eat it, Use it. That has been going on since the dawn of man.
I think the best we can do as sportman is to show everyone you can that this wonder table fare. For the nonhunter the best way to show we are not blood thirsty heathens is to eat and utilize every thing possible. I have made many meals for people who were impressed that it was wild game. Use the antlers for buttons, knife handles, and anything you can dream up. Hunt it, Shoot it, Eat it, Use it. That has been going on since the dawn of man.