Well I am going to butcher my first deer on friday. I am a total newbie at this. First off I have gone to the library and have watched a pretty good video on youtube on the subject. Anyone have anytips to make the experience smooth? Where to buy twine and paper to wrap meat? Or the best trick you know for getting as much meat that can be used as roasts? I love roast deer and want to maximize my roasts. Any tips or tricks will be greatly appreciated. Pictures or links to do it yourself material on the internet would be helpful / confidence building as well.
Cutting your own game. Any tips/tricks
- Thread starter spenom
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Make sure you have a sharp knife. This guy has some good tips too. http://www.huntchat.com/showthread.php?threadid=47229
Get yourself a good boning knife and steel. Can be found at a Butcher supply shop.
Cut away as much fat and silver skin as you can, this is what contributes to the "gamey" flavour that some complain about.
When I do it, the front legs and neck are turned into ground meat, most if not all the decent roast are found in the backstraps and the hind legs. Sometimes I will butterfly cut the backstraps into steaks.
Cut away as much fat and silver skin as you can, this is what contributes to the "gamey" flavour that some complain about.
When I do it, the front legs and neck are turned into ground meat, most if not all the decent roast are found in the backstraps and the hind legs. Sometimes I will butterfly cut the backstraps into steaks.
Some great advice there! Get rid of all the fat and bone as well...for the same reason.
Home butchering is actually pretty easy. Just follow the major muscle groups and you'll be shocked how easily the major pieces lay out. Have fun with it and you'll be an old pro in no time. We still wrap in butcher paper and have never had meat freezer burn in less than a year. The vaccuum sealer would likely protect it longer if you anticipate it being in the freezer that long.
That there is a great tip!!Also if you don`t have a vaccum sealer wrap it in Saran Wrap first and squeese as much air out as possible then wrap in butcher paper to protect it.Adds months to the life of the meat.And keep your knives razor sharp,dull knives can cut you real bad.And always trim the meat well otherwise you get a rancid taste.I always do my own,had too many so called butchers wrap the dried outer skin and fat on my meat.
saskgunowner101
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Even though I've butchered two deer, I still picked up a few things from these videos.
What I'm wondering is, has anyone else used any part of the front shoulder for steak (marinated or for a quick fry) as he mentions in the video #11? I thought it was supposed to be too tough but would give it a try if it is reasonable table fare.....(sorry for the hijack)
Chuck steaks and roasts come from the front shoulder. Definitely not your best cuts but if cooked properly, they are okay.
I usually grind most of the front for pepperonies and hamburg but you get a nice couple of pieces by deboning the shoulder blade ,you can put them together and tie them,trim the ends to make them look pretty and do a nice pot roast.Season with salt,pepper,and garlic in a roaster with 2 inches of water or stock for 2 hours,then add spuds,carrots celery and onions(quartered)and let `er rip for another hour or so at 350-400.Take every thing out,make a nice gravy with the juices and look up a good recipe for Yorkshire puddings!The trick for yorkies is to use twice as many eggs as the recipe says and make it like runny pancake batter or else it won`t rise.And cook them at 450.They come out 6 inches high and friggen crazy good.I like to put a little garlic salt in the batter.Enjoy your butchering,it adds SO much more to the expieriance to feed your people with good meat you hunted,butchered and cooked yourself.Cheers!
saskgunowner101
CGN Ultra frequent flyer
- Location
- middle of Sask
spenom
If you end up using plastic wrap instead of vacuum sealing, do yourself a favor and get the kind that has a little slider cutting tab on the box. I like to double wrap the meat (squish out air) and use butchers paper. Truly amazing how long something can be in a freezer and come out looking as it did going in.
If you end up using plastic wrap instead of vacuum sealing, do yourself a favor and get the kind that has a little slider cutting tab on the box. I like to double wrap the meat (squish out air) and use butchers paper. Truly amazing how long something can be in a freezer and come out looking as it did going in.
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Sharp knife is very important. Don't worry about what the piece of meat you are working on is called. I usually just poke it and if it feels nice then I make it into a roast or steaks, whatever I think suits it best. It may seem to be intimidating at first but once you get into it, just follow the meat, it in a way tells you what to do. It isn't difficult at all and in the end you will have better results than if you took it to a butcher. Take time to sharpen your knife now and then.
It is also fun to invite some buddies over to help, offer beer and pizza or something and let them pick out some meat after or grill some when you are done. It is a fun social thing to do. Good luck!
It is also fun to invite some buddies over to help, offer beer and pizza or something and let them pick out some meat after or grill some when you are done. It is a fun social thing to do. Good luck!
Link to other threads on topic:
http://www.canadiangunnutz.com/forum/showthread.php?t=408300
http://www.canadiangunnutz.com/forum/showthread.php?t=406419
I'm sure there are more.
Posted this link in one of the above threads.
It's a step by step pictorial on processing your own deer.
http://www.wisconsinoutdoor.com/smf/...p?topic=1716.0
Always more satisfying (and educational) to do it yourself. Best of luck.
http://www.canadiangunnutz.com/forum/showthread.php?t=408300
http://www.canadiangunnutz.com/forum/showthread.php?t=406419
I'm sure there are more.
Posted this link in one of the above threads.
It's a step by step pictorial on processing your own deer.
http://www.wisconsinoutdoor.com/smf/...p?topic=1716.0
Always more satisfying (and educational) to do it yourself. Best of luck.
No need to even cut an animal in half. All the parts come off quite nicely with a knife...unless you want ribs that is.
