Anyone else butcher their own deer?

[CigarStone]

I thought it might be nice if some of us hunters can share tips, tricks, and recipes for butchering and preparing venison. Maybe @jfields can read this so he doesn't sucker me into gutting his deer next time! PRICK!

I have always butchered my own deer and as I get older the process has changed. I used to be meticulous about getting steaks and roasts, now I pull a couple roasts from each hind quarter and cut the rest into two categories, canning meat, and grinding meat.

Just a few years ago I learned how to separate the four or five muscle groups in the hind quarter and use the best ones for roasts. I'd like some input from anyone who can tell me what these muscle groups are called so I can speak intelligently when I show other people how to do it.

A couple things I can share:

1. If you can, shoot it in the ribs, just behind the front shoulder and ahead of the stomach cavity. This will put the deer down quickly and humanely, allow you to get to it quickly, and will not damage any meat. See picture below.
2. Bleed the deer out ASAP because the adrenalin in the blood will keep moving and effecting the taste.
3. Hang the hind quarters outside for as long as you can, between 32 and 42 degrees. The air will take away scent and gaminess, and time will break down tissue making the meat more tender.
4. If you get one of those deer that is just tough or gamey, soak the cut of meat in whole milk or cream overnight before cooking, the result is amazing! The enzymes in milk will break down tissue and remove the gamey flavor.
5. Cook venison as rare as you can eat it because the excess iron in deer blood effects the flavor the longer you cook it. Remember that a deer has not been fed preservatives or chemicals, you can safely eat it raw.

 

[jfields]

Roast, chunks, burger, and you forgot that you pull the loins, and back straps.

 

[hydro-terp]

Not a deer hunter, but I always thought it was weird taking a deer to a butcher. How could you ever be sure it was your animal you got back. One that was cared for properly "post mortem".

HT

 

[CigarStone]

Not a deer hunter, but I always thought it was weird taking a deer to a butcher. How could you ever be sure it was your animal you got back. One that was cared for properly "post mortem".

HT

This used to be a concern but as people were finding out that they were not getting "their" deer meat back, it became a serious issue and is no longer a concern. Any butcher who did not give you "your" deer meat back is soon out of business. And most butchers are professional organizations which also process beef and pork and are held to pretty high standards. I occasionally take a deer to a butcher if the weather doesn't permit me to take care of it on my own. Or if I feel like having a few dozen beers after a hard day of hunting.

Roast, chunks, burger, and you forgot that you pull the loins, and back straps.

I think all hunters pull their back straps and loins, even when I have that butcher by my cabin do the entire deer into the Hot Pepper Cheese Trail, I pull the heart, loins, and backstraps first. The heart is one of the best pieces of meat on a deer.