MEAT hunters !!!!

BigUglyMan said:
I debone, cut, grind and wrap everything myself except sausage. Leaving the bone in results in a seriously gamier taste. I had a small mulie buck almost ruined by having a pro butcher cut it with the bone in.
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I concur. We are the same at my house. My daughter works down the road at an abattior and she finds no problem transitioning from our method to the professionals.
Of course a professional will do as you request...so if it is requested to run it through the bandsaw, they will. It's less work for them and if you can abide the flavour... the customer is always right.
We have people request our sausage, not an iota of tallow fat makes it in our grind. Inter-muscular 'silver' sure, but never tallow.
I won't even take a gifted deer as I can't be sure it was handled to my liking. Some folks run an animal prior to shooting it, gutshoot it ( it happens, but I try really hard to make a cold, clean kill) or throw it in the back of the truck un-dressed and go to the bar...dogfood, IMO.
We ate Antelope a lot growing up...if you treat your deer like an Antelope from spotting it to freezer, it'll be great. And Antelope is very unforgiving to 'Nimrods'
 
BigUglyMan said:
I debone, cut, grind and wrap everything myself except sausage. Leaving the bone in results in a seriously gamier taste. I had a small mulie buck almost ruined by having a pro butcher cut it with the bone in.
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X2
Remove fat, take off roasts, tenderloins, sirloins. Everything else goes for sausage and hamburger. No gamey taste since we left the bone out.
 
Tendies go on the grill whole. None of this "medallion" BS. And don't forget, your stew meat cubes can always be ground into burger later but there's no way to make cubes out of ground meat.
 
Funny thing though...I've never eaten BBQ'd deer.
Even if it's summer; I'll put a pan on the BBQ with some olive oil or bacon drippings, and treat it like a beef Rib steak. Sear both sides hot for 3-5 min's, let it cool on the plate (under an inverted bowl) for 10 min's and eat medium rare.
Always seemed to me BBQ's were for cooking fattier cuts of beef, pork or chicken...the fat liquefies and drips clean from the meat.
Venison is always so rare as is. I'd have thought a BBQ would dry it out so as to make it un-palatable.
But hey...maybe I'm the weird one, right?
 
tokguy said:
Funny thing though...I've never eaten BBQ'd deer.
Even if it's summer; I'll put a pan on the BBQ with some olive oil or bacon drippings, and treat it like a beef Rib steak. Sear both sides hot for 3-5 min's, let it cool on the plate (under an inverted bowl) for 10 min's and eat medium rare.
Always seemed to me BBQ's were for cooking fattier cuts of beef, pork or chicken...the fat liquefies and drips clean from the meat.
Venison is always so rare as is. I'd have thought a BBQ would dry it out so as to make it un-palatable.
But hey...maybe I'm the weird one, right?
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I agree. To me moose and deer aren't grilling meats. Too dry in my opinion.

I mostly stew or jerky it.

One way I love moose and deer is to slice it really thin, a little salt, pepper and garlic powder then flash fry it in bacon or goose fat until it's well done on the outside and pink in the middle (takes secomds).

Layer a few slices on your toasted bread or bun of choice with a dab of dijon mustard. Heavenly. Don't let the meat rest either, that way the juices get soaked up by the bun. Awesome.
 
tokguy said:
Funny thing though...I've never eaten BBQ'd deer.
Even if it's summer; I'll put a pan on the BBQ with some olive oil or bacon drippings, and treat it like a beef Rib steak. Sear both sides hot for 3-5 min's, let it cool on the plate (under an inverted bowl) for 10 min's and eat medium rare.
Always seemed to me BBQ's were for cooking fattier cuts of beef, pork or chicken...the fat liquefies and drips clean from the meat.
Venison is always so rare as is. I'd have thought a BBQ would dry it out so as to make it un-palatable.
But hey...maybe I'm the weird one, right?
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BBQ flaming hot, as close to 600 as you can push her. Plunk the tendies down and search. Roll 120 degrees and baste the seared side with melted garlic butter. Repeat unfilled all three sides (they seem to be kinda triangular) are seared and have been basted then turn the heat downn and cook for about 5 more minutes. Let it rest on a cutting board and serve family style with a sharp carving knife for each person to cut off medallions as they like. Pairs nicely with fresh steamed (not boiled...NEVER BOILED) lobster.

You'll thank me.
 
I do the butchering myself I take al 4 legs off then take the back straps and tenderloin off I debone the legs(you can see where the different sections of meat are on a animal) anything left on the body get ground up. I with this I can make quite a few steak cuts and a lot of hamburger(I like to mix beef pork and venison for pasta sauce taste great). also I don't let it hang to "air out" like some people when I get home it gets butchered
 
Thank you


BigUglyMan said:
BBQ flaming hot, as close to 600 as you can push her. Plunk the tendies down and search. Roll 120 degrees and baste the seared side with melted garlic butter. Repeat unfilled all three sides (they seem to be kinda triangular) are seared and have been basted then turn the heat downn and cook for about 5 more minutes. Let it rest on a cutting board and serve family style with a sharp carving knife for each person to cut off medallions as they like. Pairs nicely with fresh steamed (not boiled...NEVER BOILED) lobster.

You'll thank me.
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every beef and pig. chicken and all other meat is washed before it leaves the kill floor .as long as your water is clean and you let ot dry right away like in a brezze it will be nice and clean .cold water also starts the meat cooling way faster then just hanging at outside temp .Dutch
 
We ate a lot of Pronghorn when I was growing up.
Edible Pronghorn requires a cold kill and prompt, careful dressing. My dad would even fill the cavity with snow to rapidly cool it. Even then occasionally an Antelope would be gamely despite this but it's not as bad as many profess. It's usually how it's killed and handled that ruins it.
 
fratri said:
Debone and do it all myself...... :)
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+1 And I've never found hanging to be that important with deer. I've butchered less than 24hrs after shooting with no effect on quality. No bones or fat and package to prevent as little air as possible and your meat will keep in the freezer for a long time.
 
Interesting after reading all the posts in this thread the wide differences in methods and opinions in butchering and handling game after it's down. It appears to be a great mixture of fact, fiction, mythology, tradition, experience, and general hearsay. Not to say my own methods are not based on some of the same. Who's right and who's wrong is a question without a definitive answer. Makes for spirited discussion and interesting, entertaining reading though.
 
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