Deer Processing for Idiots - GRAPHIC PICS

[SterlingAcres]

Quote:
Savor those. They're the most delicious, silky smooth, tender meat you will pull of a deer. They're always first to go in our house.

 

[andorraclaim]

That is a good first attempt. Every deer I have processed has been with the aid of a truck/car. Deer meat is not only good for you diet (offset all that silkie meat) but a great way to control the population around you (improving the quality of life for all of the deer).

 

[adoptedbyachicken]

I do have big freezers, one chest and one upright and the dogs have their own chest freezer in the barn (the old house one) so all the big bones and meat trimming from where it got dirty dragging it out are all in there. Nothing went to waste, except that the guts got left for the coyotes, could have made dog food of that too if it was not so far from the road and home, plus it was 3:30 when Ian shot it so light was leaving us quick. Too bad, I know that's standard practice but I'd like to have made better use of it.

 

[antlers]

Quote:

Stop picking on me.

I had to pull everything outa the freezer tonight, cut it down more, clean
all the blood outa the freezer, and then repack.

Have you ever tried venison? If it's good we'll bring some over for ya.
Opa's olive oil laced steakes sound yummy.

Looks like they may have alreadybeen marinated in a bit o Gin? Seriously, you did good for what you had available to work with. Hanging them keeps it lots cleaner but you know that. Then Back straps you got out are the most valuble along withthe tenderloind on the undersid of the back bone. I have done maybe 200 deer in my life, It gets easier and faster each time. You did real good.

PS Pretty sure this was a fawn based on the size of the rib cage but photos can be deciving. That good becaseu they taste the best!

 

[Darin115]

It looked like a fawn to me as well.

I take the roast and place them in a crock pot with a little water, salt and pepper. I cook it slowely overnight. I then add vegetables of my choice and continue to cook it slow until the veggies are done and the meat starts to fall apart. I generally eat it over a bed of rice.

I also take the entire deer ham and place it is a big foil pan. I add a couple of cans of cream of mushroom soup and whatever spices you want. I also add veggies with whole mushrooms. I cover it in tin foil. I bake it in the oven until it starts to fall off the bone. I baste it in the juices and soup.

I take the roast and cut it into small chunks and make veggie beef soup with it as well.

I also wrap the back strap in bacon and place in a tin foil pouch. I either cook it in the oven or on the grill. Either is great.

There are all kinds of ways to cook deer. Just cook it slow and do not over cook it. Eat it hot.

If you have one process you have to get cubed steak. It makes wonderful country style steak.

Darin

 

[dancingbear]

The backstrap is the best part, I can't get enough of it! Nice and tender, any way you cook it. It's the only part I've had success with quick cooking methods, like frying.

Those roasts, I agree with other posters, long slow cooking, crock pot or oven, lots of moisture, till it starts to fall apart. With those big cuts it helps a lot to brine it first, to help keep it from getting dry.

I have a question about terms, what the heck is "caping it out"? Saw a couple of folks mention this, but don't know what they mean.

 

[eggchel]

Great job, PC. Im really impressed..... and getting kinda hungry, too.

Chel

 

[JohnG]

Great first time. You did the right thing. I will add a couple of things. As the others have said skin the front and back legs down a little first, go ahead and split it down the middle on the belly side, (just the skin not the inside) and then hang it up from the back legs. That will make it easier. Then start at the top and work the hide off. Then unless you really like the ribs all you have to do is work the insides down far enough to get to the tenderloins on the back side of the backbone. Then take the neck and shoulders off then the backstrap, and then cut the backbone off right below the hams and let everything else fall into a tub or on the ground. Split the hams in half and you are done. I usually take mine to a meat shop and have it ground into hambuger and cubed steak. That makes it a lot easier to make a meal out of it instead of having such a big piece of meat.

 

[Darin115]

Caping is taking the hide off the deer. I call it skinning it. Others call it caping it out. They have the same meaning; removing the skin from the carcass.

Darin

 

[Lunachick]

You're brave PC. I couldn't have done it. And Drum is definitely brave.