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Deer Precessing Tips and Recipes

2K views 24 replies 20 participants last post by  ericjeeper 
We've eaten 5 to 10 deer a year for 30+ years.
I still believe the "gamey" taste is a factor of one
of two things. A great many deer are not dressed
as soon as should be. Also, older deer, like older
cattle, just are not quite as tasty. When I dress
a deer, I remove all the bones, and all the fat.
Deer fat is not good. You can't eat bones, and
they just occupy space in the freezer. Do not use
a band saw to cut up deer. The resulting bone
fragments and bone marrow do not belong in your
meat. All that said, the only real mistake you can
make when cooking venison is over heating and
over cooking. Its easy to dry out. Fry in butter or
whatever you prefer, at a low heat. A crock pot is
a good way also. My wife sometimes uses a roasting
pan in the oven with a lil water and covered tight.
Its pretty good eating that way.
 
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