Once your deer has been properly skinned, proceed with butchering or hang it to age. It can be aged in a meat locker, or if the
temperature is 40 degrees or less, you can hang it outside. Place cheesecloth, a large sack or a sheet over the deer to protect it from
insects. Then hang it for a few days out of reach of animals.
Black pepper sprinkled on the exposed flesh will discourage insects if there's no covering available.
In many areas, local butchers process deer for a fairly reasonable price.
But home butchering can be done with just a meat saw or hacksaw and a sharp knife.
First split the deer into two equal sections by cutting lengthwise through the spine. Next remove the hindquarters and front shoulders
by cutting them off through the joint. Remove the loins by cutting down each side of the backbone as deep as possible with the knife
inserted on top of the ribs and pointing into the backbone. This will give you two tender strips of meat about two feet long and two
inches square. The ribs and neck are all that remain. Saw off the ribs, and cut the neck loose.
temperature is 40 degrees or less, you can hang it outside. Place cheesecloth, a large sack or a sheet over the deer to protect it from
insects. Then hang it for a few days out of reach of animals.
Black pepper sprinkled on the exposed flesh will discourage insects if there's no covering available.
In many areas, local butchers process deer for a fairly reasonable price.
But home butchering can be done with just a meat saw or hacksaw and a sharp knife.
First split the deer into two equal sections by cutting lengthwise through the spine. Next remove the hindquarters and front shoulders
by cutting them off through the joint. Remove the loins by cutting down each side of the backbone as deep as possible with the knife
inserted on top of the ribs and pointing into the backbone. This will give you two tender strips of meat about two feet long and two
inches square. The ribs and neck are all that remain. Saw off the ribs, and cut the neck loose.
If you don't have a good saw, you can simply de-bone the meat with a knife. You should expect a 100-pound deer to produce about 60
pounds of meat if its been properly field-dressed and de-boned.
pounds of meat if its been properly field-dressed and de-boned.
Cut all the meat into serving size pieces, wrap in moisture and vapor-proof freezer wrap and freeze. (Cutting across the grain helps
tenderize the meat by shortening the fibers.) Label the packages describing the cut of meat and the date it was put in the freezer. If
you separate each cut with two pieces of waxed paper before freezing, they can be separated at cooking time without thawing the whole
mass.
tenderize the meat by shortening the fibers.) Label the packages describing the cut of meat and the date it was put in the freezer. If
you separate each cut with two pieces of waxed paper before freezing, they can be separated at cooking time without thawing the whole
mass.
Wrapped correctly, the meat has a freezer life of at least nine months to a year. If you plan to tan your deer hide, scrape all excess
flesh and fat off the skin. Fold the flesh side in, and freeze hard until you can take it to a taxidermist or send it to a commercial
tannery; or salt the flesh side generously with table salt, fold the flesh side in and roll. Take to the taxidermist or tanner as soon as
possible.
If a head and neck mount is desired, be sure you don't cut the throat when finishing off the deer. Stick it in the brisket area instead.
Skin only to 2 or 3 inches above the shoulder, and cut the head off without skinning the neck and head. Fold flesh side in, freeze or
salt, and take to the taxidermist.
flesh and fat off the skin. Fold the flesh side in, and freeze hard until you can take it to a taxidermist or send it to a commercial
tannery; or salt the flesh side generously with table salt, fold the flesh side in and roll. Take to the taxidermist or tanner as soon as
possible.
If a head and neck mount is desired, be sure you don't cut the throat when finishing off the deer. Stick it in the brisket area instead.
Skin only to 2 or 3 inches above the shoulder, and cut the head off without skinning the neck and head. Fold flesh side in, freeze or
salt, and take to the taxidermist.
Links
How to Butcher a Deer ?
Venison history, health benefits and safety
Deer are a plentiful animal all around the world and are present on every continent with the exception of Antarctica. Native species
exist everywhere, with exception of Australia, where several varieties were introduced by the British. Venison refers to the meat that
comes from deer, such as mule (Odocoileus hemionus), red, white-tailed and many other varieties that are either wild or farm-raised.
With its very pliable and tender texture, deer meat flavor is diet-dependent. Many people describe venison as having a flavorful deep
woodsy taste not unlike that of a berry-flavored fine red wine.
The hunting and consumption of deer predate that of other domesticated animals. Europeans in the Stone and Middle Ages relied on
domesticated deer before learning to consume other animals, such as cattle and sheep. Many cultures and families throughout the
world rely on deer hunting for food and/or sport. People in Korea, China, and Taiwan have used deer not only for food but to make
products from the antlers and other body parts. Traditional Chinese medicine has used the antlers, tail, and other deer parts for
thousands of years.
Venison is an excellent source of both protein and vitamin B12. It is also a very good source of riboflavin, vitamin B6, niacin, iron, zinc,
copper and phosphorous. A 3.5-once (100 gram) serving of venison loin, lean only, supplies 150 calories, 30.2 grams of protein, 79
milligrams of cholesterol, and 2.4 grams of fat. Wild venison has a high omega-3 fatty acid level similar to that of range fed beef.
Venison is a source of purines. Individuals with kidney problems or gout should avoid or limit their intake of venison. Its contains low
amounts of oxalates, individuals with a history of calcium ozalates-containing kidney stones should limit their consumption of venison.
Venison is also a rich source of arginine, an amino acid necessary for replication of some viruses, including the herpes simplex virus.
People who have regular outbreaks of herpes should limit or avoid consumption of venison.
exist everywhere, with exception of Australia, where several varieties were introduced by the British. Venison refers to the meat that
comes from deer, such as mule (Odocoileus hemionus), red, white-tailed and many other varieties that are either wild or farm-raised.
With its very pliable and tender texture, deer meat flavor is diet-dependent. Many people describe venison as having a flavorful deep
woodsy taste not unlike that of a berry-flavored fine red wine.
The hunting and consumption of deer predate that of other domesticated animals. Europeans in the Stone and Middle Ages relied on
domesticated deer before learning to consume other animals, such as cattle and sheep. Many cultures and families throughout the
world rely on deer hunting for food and/or sport. People in Korea, China, and Taiwan have used deer not only for food but to make
products from the antlers and other body parts. Traditional Chinese medicine has used the antlers, tail, and other deer parts for
thousands of years.
Venison is an excellent source of both protein and vitamin B12. It is also a very good source of riboflavin, vitamin B6, niacin, iron, zinc,
copper and phosphorous. A 3.5-once (100 gram) serving of venison loin, lean only, supplies 150 calories, 30.2 grams of protein, 79
milligrams of cholesterol, and 2.4 grams of fat. Wild venison has a high omega-3 fatty acid level similar to that of range fed beef.
Venison is a source of purines. Individuals with kidney problems or gout should avoid or limit their intake of venison. Its contains low
amounts of oxalates, individuals with a history of calcium ozalates-containing kidney stones should limit their consumption of venison.
Venison is also a rich source of arginine, an amino acid necessary for replication of some viruses, including the herpes simplex virus.
People who have regular outbreaks of herpes should limit or avoid consumption of venison.
About roe deer
Little distinction is made in the kitchen between the red deer and the roe deer, although they are easily distinguished when seen in the
wild. The roe deer is generally considered the most appealing of forest animals. Their flavor is best at 10-12 months old. In Europe, they
are usually eaten during the hunting season, from September to December.
wild. The roe deer is generally considered the most appealing of forest animals. Their flavor is best at 10-12 months old. In Europe, they
are usually eaten during the hunting season, from September to December.
My Father, who lives near a big forest in South Lake Balaton benefits from the Hungarian privilege of hunting.
The flesh of the young roe deer, which is a beautiful dark red in color, can be marinated for a day or two in crushed juniper berries and
some olive oil. This makes is more tender and gives it a slightly peppery note.
The flesh of the young roe deer, which is a beautiful dark red in color, can be marinated for a day or two in crushed juniper berries and
some olive oil. This makes is more tender and gives it a slightly peppery note.
We'd also like your input here too. Yes, we still have to learn a lot! (This deer was road killed.)
Why not email us with a quick; how you do it; so that it can be shared with our readers ?
Why not email us with a quick; how you do it; so that it can be shared with our readers ?
Comments:
This deer was not feild dressed. It still contains guts and this is a no no. It should have been bleed and gutted before you even put it in the truck to
bring home. if you hang a deer with the guts in it you mite as well dump it. You should gut the deer in the feild and get it cooled down as soon as
possible. We put ours in the creek for a while and fill the belly full of ice. Your meat will taste far better and wont make you sick.
bring home. if you hang a deer with the guts in it you mite as well dump it. You should gut the deer in the feild and get it cooled down as soon as
possible. We put ours in the creek for a while and fill the belly full of ice. Your meat will taste far better and wont make you sick.
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you should not cut/ rupture the spine at all! this could cause the meat to get contaminated or spread possible disease. in the united states this is a
problem in certain areas. it is best to never have to touch the spine just in case, as disease can occur in
wild deer around the world.
instead you should seperate the quarters first and remove the ribs very carfully from the spinal collum. use a saw to cut the ribs instead of a meat
cleaver. also like the last comment stated, gut your deer right away. that will allow the deer to cool and prevent bacteria from getting you sick,
and tainting the meat.
also wash your knifes, saws and axes frequently while cleaning to avoid contamination as well. there are many ways to butcher a deer and this
method seems most unusual compared to common methods used the the united states. this way is a little harder in my opinion, no offense
intended.
problem in certain areas. it is best to never have to touch the spine just in case, as disease can occur in
wild deer around the world.
instead you should seperate the quarters first and remove the ribs very carfully from the spinal collum. use a saw to cut the ribs instead of a meat
cleaver. also like the last comment stated, gut your deer right away. that will allow the deer to cool and prevent bacteria from getting you sick,
and tainting the meat.
also wash your knifes, saws and axes frequently while cleaning to avoid contamination as well. there are many ways to butcher a deer and this
method seems most unusual compared to common methods used the the united states. this way is a little harder in my opinion, no offense
intended.
Thats gross...I looked at the picture of the gut packed deer and wanted to puke. Hopefully you guys are still alive after eating that animal. What a
waste of potentially good meat. That deer needed to be dressed in the woods right after the kill.
waste of potentially good meat. That deer needed to be dressed in the woods right after the kill.
i think most hunters try to leave the guts in the woods. waiting to gut the deer will cause gases to build up and makes it a little harder to gut without
cutting the stomach open. i only say this because the deer in the pics is looking kinda bloated.
cutting the stomach open. i only say this because the deer in the pics is looking kinda bloated.
How to NOT Butcher a Deer ?
I don't have anywhere to hang my deer for seven days. can I put in acooler of ice for seven days? would the meat still cure?
can anyone help me? I live in fl. (Sun, 28 Sep 2008 17:27:12 -0700)
can anyone help me? I live in fl. (Sun, 28 Sep 2008 17:27:12 -0700)
