Butchering Deer Today How do you do yours

Thanks for those links Awndray..something to look forward to watching if the snow ever flies...:)

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Originally Posted by Roe+

We do our own at the camp, usually steaks, loin roasts and stewing meat. The ribs are left for soup bones. I got one recently with the crossbow recently and sent it to the butcher to get into steaks, chops, ribs, a couple of leg roasts and the rest as stewing meat.

The stewing meat is used mostly for sausage (smoked sausage, jalapeno sausage, smoked summer sausage, snacking sticks). Some I will grind into hamburger and make smoked venison meatloaf.

I can post the meatloaf recipe if anybody wants it.

Roe+

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Yes, please post that recipe Mike. I'm sure many folks will appreciate it?

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Originally Posted by Bushmoose

Yes, please post that recipe Mike. I'm sure many folks will appreciate it?

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Will do Maurice, I'll post it under Hunting Recipes

Roe+

Roe we make meatloaf out of our venison all the time and BBQ it or do it on the smoker it's excellent. I grind my venison with 30% pork trim and 5% beef fat and grind some coarser for dishes like this everyone loves it no one can tell their is wild game in it period

My gang love it!

Roe+

Along with investing in a grinder, if your going to butcher your own deer, it is almost a must that you have a vaccuum packer to keep your meat from getting burnt in the freezer. Nice job on your first deer.

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Originally Posted by Nontypical

Along with investing in a grinder, if your going to butcher your own deer, it is almost a must that you have a vaccuum packer to keep your meat from getting burnt in the freezer. Nice job on your first deer.

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A vacuum packer and a grinder will be your best friends. I watched that video from OOD mag and did both my deer that way. I also googled a how to video and there is a guy from England I think. He did a great job as well.Attachment 31681

https://m.youtube.com/watch?v=jhcF9D-z1JU
Have a look

Just so you know you will probably find it backwards, you will get mostly ground with some steaks and chops and maybe 4 roasts if you choose. Of course instead of ground you can have a lot of "stew meat" that you can grind later if you need it. A lot of people are disappointed on how little pure meat they get from a deer when they bone it out. The good part is it is all good with no waste. For the best flavour it is also best to "fleece it out", removing all the silverskin and of course the fat also. In the end it is very rewarding to butcher the deer yourself. TC

https://www.youtube.com/watch?v=YMx0JMOv5WI

real good vid on de-bonning.