Processing a de-boned deer

[Hunter mike]

I really enjoyed the tutorial on boning a deer in the field.  I feel like between this and a couple other sources I have found that I can pull this off.  My question is what advice/tips does everyone have for processing the meat when you get this home.  I haven't found much info - most seem to show processing the meat bone-in (bringing the whole deer home and hanging it basically).  What all equipment will I need?  I'm planning on getting a grinder and some decent knives...

In the unlikely event I tag-out  I will be at best 3-4 miles from the car based on where I'm headed out this year. 

Thanks

[Blacktail Sniper]

You will want a couple of good sharp knives, a filet knife works wonders if you have any sections still left on the bone (hind quarters especially around the hip area, and especially the shoulders), if not, then a couple good carving style knives will do.   Usually one with a longer blade (over 6") and the other with a shorter blade (3"-4" or so).

For example, on the hind quarters, we take each section and break it apart into the smaller muscle groups, and then cut our steaks about 1/2" to no bigger than about 3/4" thick. 

I don't do roasts, but my buddy does.  His line of thinking is that its faster to whip out several roasts, then when time comes, can thaw one and either cook whole as a roast or slice into steaks.  Keep an eye on the meats "Grain" on each piece and cut across it.

The trimmings go into a pan and usually down to the processor to be ground and packaged (we don't have a grinder..yet).

If you have a vacuum sealer or can borrow one for packaging, then that's the way to go.  Otherwise, we wrap the meat in clear plastic wrap (Saran Wrap or simuliar) then double wrap in freezer paper and then its off to freezer camp!

Have never lost or have any meat suffer from freezer burn this way.

It might seem like a daunting task, but it is really a pretty straight forward process and can been done in a very short time when doing a deer.  Sounds like you have been doing your homework, so I would say jump right in and go for it!

Good luck, can't wait to see some pics and here the story!!

[jrebel]

Really easy to process boned deer.....MAKE BURGER!!  In my household we burger everything with deer.  On occasion we will keep the backstrap or tenderloin. 

Instructions for making burger:

1. One part deer to one part beef. 
2.  Ground to desired coarsness.
3.  Package in desired amounts.
4.  Freeze.

Makes burgers, tacos, meatloafs, stews, speggheti sauce, ect. etc.

Leave the steaks for the elk...Ymmmm

[Bean Counter]

I've only ever ground venison 100%. I don't add beef/pork fat unless I'm making sausage. When doing that, its 50/50 venison along with pork shoulder (aka pork butt). It has been discussed ad nauseum here, but if you're planning on killing lots of deer/elk in the future, a quality grinder is a good investment. The $100 plastic grinder in the back of the Cabelas catalogue is not a quality grinder.

[DOUBLELUNG]

It is worth the time and effort in the field to keep the meat CLEAN.  No leaves, no dirt, no hair.  I like to have plenty of time to bone out a critter, to the point I will hang or cover one killed in the evening, and bone it out in the morning.  Take plenty of time, if at all possible.  It's not always possible, but when it is I like to pack out clean, trimmed up meat that can go from the pack, straight to packaging or grinding with little additional care.

[Hunter mike]

Thanks for the replies - really helpful.  Can anyone reccomend a good meat grinder (on a budget...).  I've heard a reccomendation for the Kitchen Aid attachment - would this be enough to get me started?  I'd love to use the Kitchen Aid just to tick off the wife 

Also, how does venison make up into burgers/meatballs at 100%

And one more... why only 1/2"-3/4" thick on the steaks Blacktail Sniper? 


Thanks again!

[HUNTINCOUPLE]

Ya i ticked off the old lady when i was grindin a road kill deer some years ago and the kitchen aid mixer smoked!!! Not a good idea. Go with cabellas medium size one.

[elkhunter00]

We hang the deer.  Then use a couple of hunting knives to cut it into muscle groups to bring inside on the butcher block.  To do this you just cut along the lines of the muscle which is very easy to see.  Once its inside we use filet knives to cut into steaks about 1/2 inches thick.  We do 1/2 because it is perfect thickness for frying.  We get steaks out of the tenderloin, backstrap, and the hindquarters.  Sometimes might get a few off the front.  Whatever good meat that is still left over we freeze until we get a lot of it and then take to the butcher to have pepperoni made.  We fry the steaks with just flour and salt.

[elkhunter00]

Really easy to process boned deer.....MAKE BURGER!!  In my household we burger everything with deer.  On occasion we will keep the backstrap or tenderloin. 


Leave the steaks for the elk...Ymmmm

You've had deer steak right? 

[Blacktail Sniper]

Thanks for the replies - really helpful.  Can anyone reccomend a good meat grinder (on a budget...).  I've heard a reccomendation for the Kitchen Aid attachment - would this be enough to get me started?  I'd love to use the Kitchen Aid just to tick off the wife 

Also, how does venison make up into burgers/meatballs at 100%

And one more... why only 1/2"-3/4" thick on the steaks Blacktail Sniper? 


Thanks again!

For me, it is just a nice sized portion, cooks easy, fits on a biscuit or in a sandwich nicely, it is purely a personal choice.  Some do 1" steaks, and actually, if doing an elk that is also what I do.

I don't like burger at just 100% deer or elk, I like to have about 10% beef suet added to the grind.  Just seems to make forming a patty and it staying together better.  And at 10% suet, I really don't notice any change in taste.

In the end, everybody has their system of doing it, don't be afraid to jump and see what works for you.  You'll find that it won't be long before you get "your" system worked out and you are cranking the criiters through!!

And DOUBLELUNG hit it spot on - Keep the meat as clean as possible starting the minute it hits the ground till you get it on the table to start cutting...you will be so much happier in the long run with your finished product.

[Bean Counter]

I suppose a thinner steak is better for frying. However, I usually grill them as steaks and so I go the opposite: 1" or thicker. You can go either way with a crockpot as it makes them soft and tender no matter what. 

[BOWHUNTER45]

I agree with many above but I like to hang my deer or elk for a couple days if its cold enough ..it all goes into how you care for your meat because many people have had a bad experience with game and thats why some do not like it ...I let no one touch my deer or elk ... I can not stand dirt and hair on my meat and I love processing my game ...its fun and taste damn good  and I also remove all bones !

[Kowsrule30]

Cut into steaks, roasts, and burger.... Then we package and vacuum seal.....   We have a good process.... I cut and grind.... My wife bags and seals.... We don't add fat to our game....

[spin05]

I have not tried it myself but several of my buddies when they grind there own burger. They use like 10% cheap bacon instead of beef fat. Gives it a kinda smokey flavor ive heard

[hillbilli]

There's a chunk of the front shoulder that makes a good roast, but is not a single muscle and wont make decent steaks, there's also one chunk in each hindquarter, that since its made up of  3 different muscles, doesn't make decent steaks, but makes a good roast. -that gives you 4 roasts (less if you trashed a front shoulder). the larger muscles of the hindquarters, and the backstraps all get cut into steaks- as mentioned above the thickness depends on your tastes. The remaining small pieces either get cut into 1/4 inch slices and packaged as sliced jerky meat (which can also be used in stews and chili), or ground into burger, mixing it with beef or pork is just up to you.. try both- see what you like. I leave it lean, and use it mostly for chili, pasta, or any other recipe calling for burger. I bought a #10 hand grinder, spent maybe 50 bucks on it. I tried an electric, and it finally died, and I went back to the hand grinder, its  alittle more work, but it also will grind the lower leg (shank) meat that would bind up the electric with no problem. i have had it now for about 12 years.. I believe it is identical to this one-  http://www.sausagemaker.com/6100010meatgrindercastiron.aspx   . You can i'm sure, for a hundred bucks or so get an electric grinder that is heavy duty enough, but for the 25-50 bucks for the hand grinder, especially if you're trying to get set up on  a budget-is hard to beat..