Processing Venison

big rockpile · #21 09/28/06, 09:34 AM

Quote:

Originally Posted by pasotami

Thanks folks, this is really helpful.

Rockpile - when you debone in the woods do you take home the rib section or the leg shanks? I would ask my old butcher for these to make stock with - very good stuff!

Nope all I bring out is a bag of meat.

big rockpile

Haggis · #22 09/28/06, 10:06 AM

Minnesota has a law requiring the presenting of one's harvested deer at a local "check station", so if one harvests a deer, even on their own land, it must be dragged about the countryside for a while before one may begin processing it.

After few years of dragging my deer in and then not having them looked at, I started just showing up and saying my tag(s) is/are filled. Generally I get the paperwoek needed without dragging my deer to town, but sometimes I have to go home and fetch them in. Either way, one can't do anything to the deer until one has it registered.

big rockpile · #23 09/28/06, 11:35 AM

Quote:

Originally Posted by Haggis

Minnesota has a law requiring the presenting of one's harvested deer at a local "check station", so if one harvests a deer, even on their own land, it must be dragged about the countryside for a while before one may begin processing it.

After few years of dragging my deer in and then not having them looked at, I started just showing up and saying my tag(s) is/are filled. Generally I get the paperwoek needed without dragging my deer to town, but sometimes I have to go home and fetch them in. Either way, one can't do anything to the deer until one has it registered.

We have to Check them in here,but we can do it by Phone,so we just use Cell Phone.

big rockpile

moonwolf · #24 09/28/06, 08:51 PM

Quote:

Originally Posted by MELOC

most of the gamey flavor comes from the feed. i bet you kill corn fed deer.

I believe that is true, or if a deer does less forest browsing on twig than on grass or clover pasture.

I've had venison from east kills that is all heavily forested that tasted much stronger than one taken from the west ag distrct that has mostly grain and pasture the deer feed on.

generally here they hang deer a week to 10 days. During the deer season the temps just above freezing in the day and well below freezing at night. A barn is a good hanging place for the deer carcass.

#25 09/28/06, 09:30 PM

I processed deer for two years in a row for people. I had the big walk in coolers and freezers, plus all the equipment necessary for processing and sausage making. So I can tell you right now, aging doesn't really do anything for the flavor, but it does make big ole' mossy horns tender so you can cut it and enjoy it better.

I had a some deer hunters come in and gave me a big ruttin buck in trade for processing a couple of other smaller deer for them. I left that big monster in the walkin cooler for something like 16 days while I cut up other customers deer for them. When I finally got around to cutting the big guy up there wasn't nothing wrong with the meat and when cooked up he was just as tender as a yearling. One of the best deer I ever ate.

However, if you don't have the right weather for aging under the back yard tree at least cool it down overnight or in your refrigerator till all the animals natural body heat is gone. Then you can place it in the freezer.

Also, canned deer is excellent. I've canned stew meat trimmings and used for either stew or barbeque sandwiches. I've also have made and fried up deer sausage patties, placed them in wide mouth jars and covered them up with hot melted lard. Place the lid on the jars and when cooling it will create a vacuum and seal the lids. Will keep this way for I don't know how long. It so good I have my jars emptied in just a few months. It's great to be able to just open a jar and get a couple of patties out and warm up quickly in the microwave. Or take camping with you when you don't want to cook anymore then you have to.

Chele · #26 09/28/06, 09:58 PM

Fill quart jar with cubes of meat. Add 1tsp salt and two beef buillion cubes. Process 90 minutes in pressure canner.

This makes great deer barbecue sandwiches. Also great for stews or vegetable soups.

Chele

thegriffiths · #27 09/29/06, 05:52 AM

According to my courses in culinary school (Mountain State University, Beckley WV where wild game is a specialty) deer are aged for 1 reason...to let the protiens break down for tenderness.

Now I myself have hunted all my life here in WV and I personally have done the hanging many different ways. I usually hang the carcass immediately after we get back (skin on to keep from getting dried rind on the meat) to the camp in a tree or off the end of the eave of a cabin. Then when I get home I hang it in the shed with a tarp under it to catch any stray blood for about 3 days.

If the weather is warm we will skin and quarter the deer and pack it in plastic in a cooler. Then when I get home I put it in a fridge for about 3 days. The plastic keeps the meat moist enough to keep the outer layer from drying out and rinding.

Now as to the question...does this really make the meat more tender? I absolutely believe so. I have tested it with a friend who shot a deer at the same time as I did from a drive we were part of. The deer we shot were running together (2 does) so we thought we would test it by butchering his that evening and letting mine hang.

The results were tremendous, his was chewy and had an odd taste, not really gamey but still somewhat off. While my deer was as tender as a cow but with that great deer flavor.

thegriffiths

thegriffiths · #28 09/29/06, 05:59 AM

By the way here is my favorite way to cook venison.

1 lb venison meat sliced 1/4 inch thin medallions
1 sweet onion, chopped
1 green bell pepper, chopped
1 cup worchestershire sauce
1/2 cup water
1 dash tobasco
2 tbsp butter

Put butter in large skillet and put over med high heat. Place medallions into skillet and sear each side.

Add all other ingredients, reduce heat to medium and cover.

Allow to cook 20 min then remove cover.

Simmer until sauces reduce down by 1/3.

Remove meat from pan and dish sauce, peppers and onions over meat.

Enjoy.

Haggis · #29 09/29/06, 08:17 AM

My favorite way to eat deer is to hang the deer out in the woods, to get it off the ground, reach inside the stomach cavity, and cut out the little tenderloins along the backbone. Gather up a some dry firewood, and some kindling. Then take out a piece of charcloth, a small piece of iron, and a spall of flint, use some scrapings off a dry twig for tinder, start a fire, spit up the tenderloins, hold them over the fire, and wait as long as I can. Then eat both of the tenderloins before anyone shows up begging for a portion.

This also works well for squirrel, rabbit, and grouse. Meat cooked in such a way is made better by the presence of an overhang cliff, an impromto leat-to, or, if the situation permits, a regular tent, where one might take their repose right after the meal and sleep the sleep of titans until the frost of morning drives one to rekindle the fire.

elkhound · #30 09/29/06, 09:43 AM

Quote:

Originally Posted by Haggis

My favorite way to eat deer is to hang the deer out in the woods, to get it off the ground, reach inside the stomach cavity, and cut out the little tenderloins along the backbone. Gather up a some dry firewood, and some kindling. Then take out a piece of charcloth, a small piece of iron, and a spall of flint, use some scrapings off a dry twig for tinder, start a fire, spit up the tenderloins, hold them over the fire, and wait as long as I can. Then eat both of the tenderloins before anyone shows up begging for a portion.

This also works well for squirrel, rabbit, and grouse. Meat cooked in such a way is made better by the presence of an overhang cliff, an impromto leat-to, or, if the situation permits, a regualar tent, where one might take their repose right after the meal and sleep the sleep of titans until the frost of morning drive one to rekindle the fire.

amen brother to that.......most people dont know that what everybody calls the tenderloin that is along the back is not the real tenderloin.the "true" tenderloin lays inside the body cavity along the spine and is only about a foot long.old timers in my area call it the "sweet meat".it is by far the best part.i have seen alot of hunters throw this out when butchering.i say something about it and they blow it off like its nothing.so i reach down and pull it free and take home......yummmyyy.....they dont know what they are missing.

MELOC · #31 09/29/06, 10:19 AM

i always hear it called the "fish". you don't even need a knife to get them out. soooooo tender!

bgak47 · #32 09/29/06, 12:40 PM

Amen for the ''real'' tenderloins! I've never been able to hang deer for more than a few hours because I hunt in SE OK, & it's almost always too warm.Under these conditions it's imperative to field dress & remove the musk glands ASAP. I also prefer to remove the head, skin, & quarter the carcass & get it on ice or in a frige ASAP. We usually still have some bugs around here during the early deer seasons. The process of ''aging'' meat at low temps is really just slow decomposition.I prefer to tenderize my meat after I take it out of the freezer by using marinades. That will also remove the ''gamey'' taste.