Dressing your deer ...

I like the loins and heart, never cared for the liver.

Loins are pulled just after gutting, wrapped to keep from drying out and cooked the following day for supper. I like it to chill first.

If the heart isn't shot it's pulled just after the loins and is served with eggs and montreal steak spice for the next breakfast.
 
sealhunter said:
Another time, I sat in a cafeteria, and a new guy sat at the same table, Real know it all from back home. We had fish and chips and he saw me put tartar sauce on mine.... " No trouble to tell the mainlanders" he laughed "back home ya don't put stuff on the fish, and that's how it's supposed to be,..":rolleyes:
Click to expand...

I had a roommate in college that was from the rock.....spent a weekend over at his folks place and it seemed their fish was just salted ;)
It was my first hangover from Screech and salt cod..... :eek: I must have eaten 2 or 3 pounds of that fish......the next day I tossed about 200 lbs of it :puke:
 
I don't like to eat the tenderloins right out of the deer - they have a "squeaky" feel to them. I definitely don't age them the same time as the rest of the carcass, but a few days at least.
 
In our camp, the tenderloins come out as soon as the deer is hanging on the pole. Every hunter in our group carries a zilplock bag for the heart and that is eaten the next day.
 
I generally take the good cuts from the smaller and younger deer but I'm all for making sausage from older, tougher animals. I made the mistake of keeping some steaks from a 205 lb (field dressed) 10 pointer I shot last fall and damn are they ever tough..... I never pass up perfectly good tenderloins.... I've even robbed them from fresh roadkill when I didn't have time to butcher the rest. MMMMMmmmmmm........
 
You must log in or register to reply here.
Back
Top Bottom