Deer Processing Tips to yield good venison.

We usually only eat the tenderloin and backstraps as steak and the rest goes to burger, fresh frozen or canned, and jerky. Used to eat more of the deer in steaks but they do require much tenderizing, whereas the tenderloin and backstraps do not.

Sometimes we get that loin in the pan while the deer is still twitchin'! :D
 
We package it up as loin, roasts, and everything else we grind and use like lean burger. Sometimes I'll cut loin into steaks. Sometimes we'll cut roast into small chunks for stir fry. The roasts are always the last thing left in the freezer. Not my favorite. I like to cook them in the crockpot. Sliced roast dinner the first night, then cook the rest into oblivion and slather with BBQ sauce for faux pulled pork.
 
Last venison roast I cooked with lots of garlic, red wine and a little rosemary....wasn't bad at all. But that was a few years back and a few glasses of wine ago...maybe I dis-remember, lol!!
 
Depending on what day it is it can be Dear, Demanding, Delicious, Dreamy, Dreary, Disgusting, Dreaded...the list goes on and on, lol!
 
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