My friend just hit a deer can I process it? need advise please

[AHappychick]

ok I am home and tired. I was dealing with one of the guys when the other cut some pieces off but I dont know what they are. tomorrow if you all would be so kind can I post a pic of my deer pieces and you can help me identify and maybe sugest how to cook them

I was not expcting this at all and have 4 pumpkins that need yto go into the ovens for holiday pies, and still have to get ds into bed. I am soaking the pieces now in the frige in a brine.

Thanks so much. I would say for the amount of meat I got and the time spent and $20 its a good lesson learned and probably worth it but I wont be running out of the house like I won the lotto the next time one gets hit

 

[ams3651]

$20 is probably a good deal for the meat you got, compared to store bought beef. I know people around here who listen to the police scanners for cars hitting deer and go out and claim them. But like was said, it depends on the amount of damage. We grind a lot of our venison and mix it 50% with local ground beef. Enjoy.

 

[gaited horse]

Quote:
I would just for the meat for my dogs. I bet they would like some.

 

[NurseNettie]

I'm a bit late on this- here in Maine- you can process it if you get it tagged by the trooper or other official at the scene. Hubby hit a moose this summer and we could have had it, legally, but had no way to transport it quickly ( twas a warm night in June), since the truck was totalled.

Quote:

 

[Birch Run Farm]

The bruised meat on the carcass is EXCELLENT for your poultry to pick at. Next time bring the whole thing home and cut it up yourself, save the bits you don't want for your 'kids'.

 

[chixie]

The game warden hear usually gives the deer to one of our volunteer firefighters just to get it off the road...

 

[muell112]

Quote:
I've never soaked venison in brine...we usually let the deer hang for a few days so refrigerating it in a bag should soften it up just fine. If you do get a whole deer in the future, we usually hang it with the skin on until we are ready to process. if you take the skin off (e.g. if you need to take hind quarters for ease of carrying, leave the membrane that surrounds the muscle on so the meat itself doesn't get flies on it or dried up. The membrane will get harder as it ages and provide good protection for your meat. You can also get game bags (fabric covers) to put the quarters in and they serve the same purpose.

 

[muell112]

Quote:
You're correct. You want to get the tenderloins out of the body cavity fast because they're by the guts, and can end up tasting yucky if you don't.