Posted by Billy NY on November 08, 2014 at 16:18:43 from (66.67.105.23):
In Reply to: Butchering deer? posted by Greg1959 on November 08, 2014 at 14:14:53:
Absolutely, work your fingers to the edge or ends and carefully sever off the bone or whatever it is, then pull gently, I never just pull them off because they are so tender, they tear and the cut is not complete.
I've cut mine up for 20 years now at least, I used to take it to a retired butcher who does venison seasonally. I prefer to do it myself.
A few years back I set up a table to show a few friends, also taught a good friends son how to do it. I neatly placed all the cuts on the table and took a photo of it. That one went well, followed the muscle groups, made the appropriate cuts, and displayed each piece to demonstrate how I do it. I learned from an old book for reference, but mostly from doing it, takes about 3 hours, but can be longer if you really take the time on the shoulders.
I hunt on the land I live on, so I field dress them once its hauled in, immediately skin, then let the carcass cool if I have time, usually after an afternoon kill, then butcher. I prefer to have it cut up immediately, cleaned, bagged, labeled and in the freezer. Most times that is how it goes, but if its cool, in the 20's and time is short, I have hung them for a day, overnight, but prefer to get it done immediately, to clean the meat, seems to be well worth it.
The most time consuming part is removing silver skin/sinew and or whatever tendons there are.
I believe the game taste is from the fat, and that is something that needs to come off immediately. Also be cognizant of the fat residue on knives, don't smear that on your cuts, clean the knife first, use a different one, however you like its a must do.
Regionally, its hard to say what the habitat does for the meat, locally its no issue, the browse is plentiful, and plots I've put in have provided months worth of good protein, grasses, clover etc., in addition to the years where there was 60 acres of oat grass re-growth, the meat from all of those deer was very good and no game taste at all. Other areas north of here, less browse, more forest, it can be tougher.
The tenderloins are a celebrated and meal of thankfulness for me, take those cuts, prepare as you like, and enjoy, its the fillet mignon, that and the back straps !
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