Smossy's 2015 Hunting Season.

[SemperFidelis97]

Looking good.  Butchering the rest is easy, just separate the muscle groups after/while removing from the bones.

Also get all the bloodshot meat, and tendons cut out as well.  Butchering is not bad at all the good lord was kind enough to leave us nice lines to follow when separating muscle groups.  Make a pile of trimmings, and I am sure we can find someone on here to grind them into hamburger for you.

[Jellymon]

 

[billythekidrock]

Are those backstraps or tenderloins? 

You did good.

I believe back straps from pics.

Smossy have you taken out the tenderloins from inside the hind quaters?

Yes, I know they were backstraps...

[Smossy]

Looking good.  Butchering the rest is easy, just separate the muscle groups after/while removing from the bones.

 

Except next time wrap those medallions in bacon and grill or broil in oven. 

I only cooked one side had to get a taste. I anticipate SG is going to fill her tag, Im gonna help her hunt it like I did for mine. So we can experiment more when that happens. Gonna buy a meat grinder next paycheck to so one step closer. Like I said Its going to the butcher in the morn, whether its worth the money or not I dont care, I work wayy to much and hardly have time to myself other than weekends. Convenience is a plus.

Are those backstraps or tenderloins? 

You did good.

I believe back straps from pics.

Smossy have you taken out the tenderloins from inside the hind quaters?

Nope No idea how to remove them or where they're even at. Just cut out what u can see.

Looking good.  Butchering the rest is easy, just separate the muscle groups after/while removing from the bones.

Also get all the bloodshot meat, and tendons cut out as well.  Butchering is not bad at all the good lord was kind enough to leave us nice lines to follow when separating muscle groups.  Make a pile of trimmings, and I am sure we can find someone on here to grind them into hamburger for you.

I actually sauted the bloodshot meat in truffle butter, tasted fine to me. Maybe its inexperience but It was delicious. Got the heart and liver in bags frozen to.

[billythekidrock]

Did you soak the heart and liver to remove excess blood before freezing?

[Smossy]

Did you soak the heart and liver to remove excess blood before freezing?

Nope. Didnt know I was supposed to. Live and learn I guess, still going to be edible?

[billythekidrock]

Did you soak the heart and liver to remove excess blood before freezing?

Nope. Didnt know I was supposed to. Live and learn I guess, still going to be edible?

Yes. it will still be edible, though you may want to soak in water or milk before cooking.
We always run water through the heart and soak overnight in salt water to pull out excess blood which can cause it to taste "gamey".

[Smossy]

Did you soak the heart and liver to remove excess blood before freezing?

Nope. Didnt know I was supposed to. Live and learn I guess, still going to be edible?

Yes. it will still be edible, though you may want to soak in water or milk before cooking.
We always run water through the heart and soak overnight in salt water to pull out excess blood which can cause it to taste "gamey".

I dont mind gamey but I still like tips on making things taste better, Thanks man. Soak in milk or water how long before cooking?
Also, when you soak them overnight, you just toss em in the fridge in a bowl or something?

[JimmyHoffa]

the tenderloins are on the inside of the spine.  Like smaller versions of backstraps.

[billythekidrock]

Did you soak the heart and liver to remove excess blood before freezing?

Nope. Didnt know I was supposed to. Live and learn I guess, still going to be edible?

Yes. it will still be edible, though you may want to soak in water or milk before cooking.
We always run water through the heart and soak overnight in salt water to pull out excess blood which can cause it to taste "gamey".

I dont mind gamey but I still like tips on making things taste better, Thanks man. Soak in milk or water how long before cooking?
Also, when you soak them overnight, you just toss em in the fridge in a bowl or something?

I would thaw it in a bowl of milk in the fridge for a day and then wash real good.
When we soak over night (or two) they are in a bowl submerged in water with several tablespoons of salt.

[Boss .300 winmag]

the tenderloins are on the inside of the spine.  Like smaller versions of backstraps.

Located in the hind quater area, you cut them out like back straps following the inside spine/ back bone. Do this asap as they can dry out fast. Usually done once animal is gutted.

[Smossy]

Ok got em off, pretty simple. Not very big but Nice little hunks of meat.

[Boss .300 winmag]

The most tender part of any animal.

[Smossy]

The most tender part of any animal.

Hence the name lol. Im watching this like hour long video on how to process all the cuts, Looks do-able.

[Turner89]

The most tender part of any animal.

Hence the name lol. Im watching this like hour long video on how to process all the cuts, Looks do-able.

that's how I learned to cut them up. (Watching a video). I havent taken a anlmal in since. Every year I get a little better at it.