Deer Processing for Idiots - GRAPHIC PICS

[adoptedbyachicken]

Well I have to say Bravo to both you and the officer involved. So often wounded deer just suffer, no one tries to find them, and if they do find and destroy them the meat goes to waste. So I think this is the best of the bad situation and it took both of you to get it done right, as in legally.

Good for your too PC in taking on the task regardless of knowing what your doing. Gotta learn some somehow and since this doe is dead anyway...

This skinning with a rock makes me think, we did not take a deer this year, but hubby did get a Moose for his first hunt ever. He quartered it and brought it home that way but we were hoping to find one close to home so we could hang it up off the grapple of the tractor to work with. With deer for sure we can hunt really close to home so if I did that and anchored the skin to a tree base I could just back the tractor up to skin it? Or even if I put it down close to the tree base and lifted the bucket/grapple up slowly?

Interesting. The moose quarters were a nightmare to skin as we could not really pull much. All knife work.

 

[Solace]

Quote:
I do believe this would work. Instead of cutting rings around the legs with the moose I'd cut rings and slits down the inner side of the legs.

 

[PurpleChicken]

I took several of the cuts I was brining, trimmed off the white,
and threw the pieces in the deep fryer tonight.

Our deep fryer oil is a combination of peanut oil and several
pounds of bacon we have deep fried in it. Don't knock it. Deep
fried bacon is very good, not greasy, and it adds so much flavor
to the oil.

IT WAS AWESOME. The oil flavored it a lot but we definately got
the venison taste. I can't describe it. It was meat but not pork,
beef, chicken, or anything else.

We finished freezing all the rest of the cuts too.


Whew, deer is a lotta work.

Now I'm supposed to go get my hunting license??

This deer has saved 5 cornish x, 12 fryers, & 4 turkeys. All the
birds are pressuting me to get my hunting license.

 

[PurpleChicken]

Quote:
Thanks April. I know this is just a slaughtered deer, some call it
a roadkill, but here in CT you can drive an hour and see 12 dead
rotting dear. I hate that. For whatever reasons fate delivered
this animal into our hands. It was a beautiful creature. We have
many like her that eat plants in our back yard. We watch them from
our windows. My wife is so torn up that one of these animals
that we enjoy is now in our freezer.

Here in CT the hunters do the state a service by thining the herd.
I am pro-hunter, even though I am not one, yet.

Glad to hear about your moose. I have a friend in Colorado who
was always sorta a conservative tree hugger. (I know that's
strange). He called me when he went back home to CO and
bagged an elk. He was like a little kid on Christmas morning.
I hope you have big freezers.

 

[SterlingAcres]

Congratulations PC! For the first time, you did wonderfully.
Next time, don't wait for the carcass to cool down. If it's still relatively warm when you hang it by it's back legs, the hide will peel right off. Literally takes MAYBE 5 minutes to do.

I'd split those back legs. If you do it right, you should get 4 reasonably sized roasts from each of them. Take the backstraps (loins) and slice those thin to fry in egg and flour with gravy for biscuits or potatoes. YUM!

The whole front of the doe can be used to make jerky in your oven. It's great to have fresh meat.

Overall, I think you did fantastic and I wanted to say it's awesome that you dove right in. There was no sense in wasting that meat, you and Drumstick did the right thing.

 

[PurpleChicken]

Quote:
Thanks Sterling!!! The deer was dead for under 45 minues when
I skinned it. Hanging it would have helped a lot.

I have 4 huge roasts from the upper legs. What do I do with
those? They are frozen now.

The small pieces fried up great. Now that I know we like the taste
we can experiment more, even with the sectioned backbone.

I look at these roasts in my freezer and scratch my head. We
aren't big beef eaters in this house so I'm clueless, even if it
was beef.

 

[bigzio]

Congrats on your first one. I only eat vension when it comes to red meat. I wish I could of helped out with some pointers to make the process easy, clean, and fun!

It's nice to see that it didn't go to waste.

Way to go!

bigzio

 

[SterlingAcres]

Quote:
Any recipe that calls for beef, you can use for deer. It's just leaner.
We personally crockpot our deer roasts. Apples, onions, celery, lots of pepper and some rich stock and you're good to go.

Or you can use premixed onion soup mix and make a gravy from the drippings. Excellent with mashed potatoes.

Can you tell I'm starving?

 

[menageriemama]

The steaks from the backstrap are sublime when wrapped in bacon and tossed on the grill with some olive oil, salt and pepper. Yuuuummmm... Crud, now I'm hungry again.

 

[PurpleChicken]

Quote:
Opa mentioned the same thing and it sounds SO GOOD.
Oilve oil, pepper, & bacon....

The backstraps were bright red, almost like beef.