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| Saluki |
First thing to remember is you've got about a grocery bag of meat on a deer. I'm not a fan of bone in meat , the saw drags marrow across the cut and tends to taste bad. Having said that I tend to take of the backstraps, if your taking them out yourself you know good and well your getting all of them. From there I've gotten to the point it's just about all ground. Homemade I'd say jerky, butcher shop, I'd go summer sausage. For the cost I think the yield is so much better. ----------The weather is here I wish you were beautiful---------- | |||
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| Member |
I don't hunt but a friend does. He provides me with several tubes of jalapeno cheese venison sausage. Yum! Recommend it highly. End of Earth: 2 Miles Upper Peninsula: 4 Miles | |||
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Member |
My local processor makes the best summer sausage I've ever had. They offer about 6 different flavor combinations and I try to get as much of that as I can. Besides sausage I like steaks out of the back straps and tenderloins. My stepson goes through the summer sausage like a machine. Be on your guard; stand firm in the faith; be men of courage; be strong. Do everything in love. - 1 Corinthians 16:13-14 | |||
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| Member |
Our local butcher shop is reasonable and I use it and have them process all to deerburger. | |||
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Member |
We usually field dress it and then take to a local Amish family run shop for butchering. They will gut it for an extra $20 which is worth it if extremely cold or don't have time. Stew meat, maybe roast and the rest ground. They do not add anything to the ground unless requested. Last year they charged $44.95 for skin/debone and then 50 cents per pound. We eat venison probably 5 times a week. I'll be making chili tomorrow! Mike | |||
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Member |
I remove the backstrap and tenderloins when I field dress the deer. The rest foes to the processor to become sausage. One deer will last me a year. I wait till doe season and shoot a doe. I think the meat is better and it helps control the population CMSGT USAF (Retired) Chief of Police (Retired) | |||
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Member |
Exactly the same here, backstrap/tenderloins get fillet'ed & the rest ground. Processor charges less for 2lb packs of ground. Need to invest in a slightly larger ice chest, had to use 2 the last time. The Enemy's gate is down. | |||
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I'm Fine |
I mixed the lean deer about half or 2/3 with fatty steaks or roast (beef) that are on sale and grind it all up as hamburger meat. My daughters LOVED that flavor. ------------------ SBrooks | |||
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| Oh stewardess, I speak jive.  |
I save the Backstrap and Tenderloin when field dressing it, then have the rest ground up as Burger - which I never use for hamburgers but use instead for tacos and chili (without beans, of course) and various other stews and such. | |||
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Caribou gorn |
I usually get the tenderloins and backstraps whole. Get a portion of it cubed (as in, run through a cuber) for country fried steaks. Sometimes I have them make sausage and the rest I get ground as hamburger. The hamburger tastes a little different for burgers, but it perfect for spaghetti, chili, tacos, etc. edit: basically the same as everybody else. I'm gonna vote for the funniest frog with the loudest croak on the highest log. | |||
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| Member |
When I was a kid, we ate primarily game and fish. Store bought beef was a rarity. We used to eat the venison as chops, steaks, roasts and burger. I guess I got kind of used to the flavor. The funny thing is, I've really lost my taste for it. I don't care for it at all anymore. | |||
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Recondite Raider |
roasts, back strap, tenderloin, steaks, ground venison, and I be sure to have them give me a neck roast (lop the neck off right before the shoulders). The neck roast is bony, but I like to put it in the crock pot and make a stew. __________________________ More blessed than I deserve. http://davesphotography7055.zenfolio.com/f238091154 | |||
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| A teetotaling beer aficionado  |
Been awhile, but back strap and tenderloin are preserved and the rest would go to ground meat (hamburgers et al) and sausage. I did it myself many years ago, but now it would go to a processing shop that would insure I get MY meet, not something someone else shot and didn't take good care of in the field. I would always field dress the animal. It's way to warm in Texas to let the guts sit in there and taint the meat. You need to figure out these details before hand, and either learn how or have someone lined up to field dress. Men fight for liberty and win it with hard knocks. Their children, brought up easy, let it slip away again, poor fools. And their grandchildren are once more slaves. -D.H. Lawrence | |||
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Member |
One of the best things I've ever had...a former co-worker used to cut back strap into little nugget size pieces, roll them in some spicy cajun batter he got from Louisiana, and make fried deer nuggets in the fry daddy. A couple of drops of Smack My Ass @ Call Me Sally hot sauce, and I could eat my weight in those things. __________________________ But I, being poor, have only my dreams; I have spread my dreams under your feet; Tread softly because you tread on my dreams. | |||
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| Member |
Finally cooled off and brought out a couple of bucks.  SUNP0116 (800x600)  SUNP0110 (800x600)  SUNP0107 (800x600)  SUNP0106 (800x600) | |||
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| Music's over turn out the lights  |
Mike, where is this place if you don't mind me asking? David W. Rather fail with honor than succeed by fraud. -Sophocles | |||
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| Member |
As my needs have changed I have adapted. When my boys were younger we made summer sausage and ground the rest into burger, that was all they would eat.As they got older I started to may steaks, chops, and roasts. One thing I do that many people turn up their noses at is I will let them age, weather permitting, for quite a while. This will break down the tissue and make the meat much more tender. Jim | |||
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| If you're gonna be a bear, be a Grizzly!  |
I get mine cut up into cube steak, tenderloins and back straps sliced, and usually the hams and shoulders cut into steaks or jerky meat, depending on how much jerky meat I have on hand. The rest goes into burger meat which I mix for sausage or we use in spaghetti or tacos or anything else that calls for ground beef. Here's to the sunny slopes of long ago. | |||
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| Crusty old curmudgeon  |
This is what I did. Depending on the temp. I would hang the whole skinned deer, wrapped in cheesecloth to keep the flies off, for at least 3 days up to a week in my garage. It makes a big difference in texture and flavor. I had a friend that was a butcher at a large meat possessing plant that cut up the game I brought to him for a fifth of scotch after hours. The USDA finally stopped that so I had him teach me how to do it properly. Jim ________________________ "If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird | |||
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| If you're gonna be a bear, be a Grizzly! |
Here's to the sunny slopes of long ago. | |||
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