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Looking to get some feedback on how everyone prefers their venison butchered...I will prob do mostly steaks and chops with some of it ground. Going to be my first time first deer so Im pretty excited for it http://images.tapatalk-cdn.com/15/12...2add66f4cf.jpg
I usually cut the best steaks, chops and roasts, then bone out the rest for sausage and burger. The Google machine has tons of info !
Had to look twice. Hanging upside down. Lol..I just start by cutting off the front shoulder and boning it out .tight up a few shoulder roasts the rest is ground and stewed.then bone out the back legs well it is hanging. Cut your roast and steaks out of the rump. Then you can pull the loins off the carcass pretty easy and cut them in to steaks .it seems like a big job and it is but if you just take your time and do one piece at a time it works out very well . Dutch
I bone it all out on the hook. Much like Dutch said. If it is an older deer, I usually tend to just sace some of the better cuts for steaks and roasts . I either grind the rest or stim out well for summer sausage , or peperoni. Buy yourself a grinder , so you can do your own. you will pay for it in short order. I did up a couple of roasts the other day into jerky, used Roes recipe on this site , turned out great. I have taken the ribs off a fawn and done them like pork side ribs, make sure to get all the fat off. old243
Yup in future try hang from the back gams. Be careful if you are deboning on the hook when you take the loins off. The shoulders may let go of the carcass. Not much holding them on there when the loin is gone.
we also do are own ,taste much better when deboned.
loins first,roast and burger. I find the steaks to tough so we pass on them.
italian sausage,peperoni,and maybe jerky.
Can't go wrong with ground meat. You can use it in anything. Tacos, chili, pasta sauce, burger soup, etc.
We bone out everything, only keeping the very best cuts (loins) for chops/steaks and a couple of roasts. The rest goes in the grinder. I'm usually grabbing a pack of burger from the freezer at least once or twice a week. The kids love venison taco night.
Good luck and enjoy the experience. Just remember, you can't really screw up, it just means more for the grinder.
There was a pretty good video included in the digital version of OOD magazine a couple of months ago. It shows step by step how to butcher a deer. It's worth looking at just so you can feel more comfortable doing this the first time. Good luck!
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+