To deer or not to deer?

I think utilizing the entire deer may be a slightly unrealistic goal. I know people who do it, or who try to do it, but they are by far the minority.

For a lot of hunters the shoulders, hindquarters, and backstraps/tenderloins are pretty much the only quality meat on your average deer, and I think that's a valid viewpoint. If a hunter takes that much and throws the rest away, I don't think he'd have anything to be embarassed about.

I go a step or two further than some by trimming off the meat around the neck and other assorted nooks and crannies, and grinding them up into 'venison burger'. In fact, it's not unusual for me to grind up one or both of the front shoulders that way as well, just because for me they don't yield meat that's as tender as the hindquartes. I usally mix some beef fat in there too when I grind all of this up, but everyone has a different theory about the best way to do that so I'm not going to get into it in too much detail.

I also salvage some of the better-quality bones, gristle, connective tissue, etc. - chop it all up, and freeze it in quart-size ziplocs for cheap dog treats. I don't really do this because I'm trying to use as much of the deer as possible, though. I just do it because my dog loves me.

Of course, these days it's becoming more and more popular just to drop the entire field-dressed deer off at a processor and let them do it. I don't think there's anything wrong with it. It's definitely a big labor-saver, and worth the money - especially if you're uncomfortable doing it yourself, or don't have a yard/garage/space-you-can-get-all-bloody.

I'm not sure what part of that would bother you, unless it's the fact that you wouldn't be using the hide for anything. I wouldn't let that keep you from hunting. Very, very few hunters do anything with the hide other than throw it away. I used to have some friends in the SCA (those guys who dress up in medieval outfits and whack on each other with rattan swords) and for a few years they took every deer hide I'd give them. They tanned them and sold them for pretty decent money at those events they have, but eventually they grew up and got jobs and hobbies that didn't involve saying "thee" so I went back to tossing my hides out.

I average 5-7 deer a year and atleast twice that many hogs, we eat every bit of it. If you like the meat, consuming a deer in a year doesnt seem like a difficult task. On average, a whole deer will be consumed in a month. I ham one hind quarter and use that for sandwich meat. Front shoulders and misc small scraps from other cuts and neck meat aswell as any fat go to sausage (breakfast and link) large muscle group from the other hind go to roasts, pan fry, or jerky. Strap is used for "special occasions" like the boys are in town, or well...its a nice day... The tenders are generaly grilled up the day of the hunt.
~z

I do try to take at least 3 deer a year for my families use but I do share some of it but not to the point of even a quarter of one deer. I do hunt for big doe's and big bucks but will take a yearling if it is at the end of season and I need a 3rd deer. I don't hunt for trophy at all. I took a nice 8 point this year and cut his antlers off at the base to use them for rattling. Then again I don't have anything I shoot mounted.

If I did not have space for a full deer I would probably give a buddy some of it to help fill his freezer but as for donating it that really is not an option in Ohio. New policy that if it does not have that good old USDA stamp on it no agency accepting state funds can accept it. I did use to shoot an extra deer each year to give to Hope House. A shelter for battered woman and their kids.

With the exception of varmints I eat everything I hunt/shoot.

I have a box freezer with about 35-40 hides in there. One day I will get around to tanning them, I should be able to make some sorta moo-moo for a godzilla or something.
~z

I usually take the backstraps, tender loin, and maybe a hind quarter. The rest I give to a friend who makes jerky. He don't let nothin go to waste.

Here in West Virginia we have a program called Hunters Helping the Hungry, just drop the deer off at the packers and they take care of it and distribute it to those in need. No cost to the hunter.

I live out near Maple Valley. Bring 'em on over, I'll butcher them for you. You can then take whatever you want.

Hoshua1,

Here's what I do. I get 3-4 deer per year, which breaks down this way.

2 get turned into steaks, ground venison, sausage, jerky, deer bacon and slim jims for my family. (AKA: Filling the freezer for a family of four) I also get some rabbits, a few squirrels and a bunch of pheasants (Tastes like Chicken !!!). Haven't been waterfowling for awhile so no quackers or honkers in there. (Maybe when my son gets older. ....)

1 deer turned into steaks and sausage for gifts to family, friends and co-workers.

1 deer goes to Illinois Hunters Feeding the Hungry.

I can process my own, but the processor we use in southern Illinois (TALK Deer Processors in Goreville, Johnson County does a Excellent job and can turn a deer around in a day.) I got all my deer processed last year (They do charge $20 for donated deer), for under $225.

I have brought a deer or two home for processing, but TALK Processors does such a great job (and make the best durn bacon I've ever tasted), that now I'd only do it when I get one locally. Processors up near Chicago want $125 and up just to make all steaks and burgers. It gets really pricey if you want sausage or jerky. TALK only charges $45 to turn your deer into all steaks and burger.


So my recommendation: Yes, it's good to know how to do it. Find someone (HINT: NRA4LIFE) who does it and learn from them. But, if you can, find a good processor and let them do it.

Hey ~z !!!,

Let me know what you'd charge to make four twin-bed size, blankets out of some of those hides (with the hair still on !!). I heard Mr. Godzilla mention that Mrs. Godzilla needs to go on a diet anyway.

You can always give away part of the deer meat. In my state, you can donate the deer and it is processed to be used in the places that prepare/serve meals for homeless and other needy people.

Hard to fit a deer in a regular refrigerator freezer. I would invest in a small freezer of your choice. I use an upright, but they don't hold as much stuff as the chest type freezers.

would say that the vast majority of hunters take their deer to a processor. I you decide that route be sure you're getting your meat back especally ground deer. The processor sounds like it would fit your situation. Then you can keep what you want and give the rest away. I think most processor's keep the hides and sell them.

In my state it is illegal to see wild meat but our Div. of Wildlife has a program of donating game meat to the poor.

I process my deer but that is because I debone all the meat. A friends dad who lives in upper part of Maine and had hunted in our state called me one evening the day after the season and wanted to know if I wanted some venision since I hadn't scored. I said sure and here he comes being me a hind quarter which I said "what am I suppose to do with that" I was looking for nice cut up and packed. He looked at me and shook his head. The next day I was at my friends house learing to process a deer (debone) He told me if you cut the bone it ruins the meats taste? One of those old Maine wise tails. Now I actually enjoy process the deer. All the small chunks I take to a deer processor to have ground venision made for a small fee.

Either way I think you'll enjoy deer hunting. I'm also glad to see a new hunter wanting to use what they harvest.

Turk

Remember to pray for our troops.

Here in West Virginia we have a program called Hunters Helping the Hungry, just drop the deer off at the packers and they take care of it and distribute it to those in need. No cost to the hunter.

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I wholeheartedly second that. "Farmers and Hunters Feeding the Hungry" (FHFH). google it.

Turk said:

I process my deer but that is because I debone all the meat.

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That sounds interesting. What exactly do you mean by 'deboning'?

Turk said:

He told me if you cut the bone it ruins the meats taste? One of those old Maine wise tails.

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Yeah, that's a new one to me.

It's funny though, when you travel around and talk to people, and hunt in different places, the different ways people in different parts of the country handle meat.

In West Virginia where I'm from, people believe you have to cut those scent glands off of the deer's back legs immediately after killing it, or else it will ruin the meat. I've hunted in other places where they don't cut those off at all. They also think you really need to get the hide off of the carcass pretty quickly, but nothing compared to Texas. I had some friends down there who thought that leaving the hide on the deer for more than an hour or two was just terrible. They'd literally rip the hide off the deer the second they got it anywhere close to the truck. Here in North Carolina, people will leave the hide on the deer, and leave the deer hanging for two or three days sometimes, depending on the temperature. They say that seasons the meat and makes it more tender.

..and naturally, everyone everywhere pretty much swears that this way is the only way, and if you don't do it just like this? Unmitigated disaster.

Card,

To debone. Let’s take a hindquarter. In the hindquarter are groups of muscles bigger at the top going to smaller at the bottom. You cut and detach each one of those groups and what you have is a hunk of meat that looks something like a port tenderloin approx. the diameter of a silver dollar. You may also have to remove a membrane on the muscle.

The larger ones I cut in half and use for small roasts. I also (which I do the most) slice this muscle into 3/8” wide medallions. I then lay (for one meal) them flat in a freezer bag. They store real easy in the freezer. All the small pieces and trimmings I used for ground venision.

To cook this little puppies: Take each medallion and place it between plastic wrap and flatten it with a meat tenderizer. Once completed salt and pepper both sides and then dredge in flour. Then panfry them in a little oil. Panfry each side and they’re good to eat when done. Another way is once they’re done add a can of beef broth to the pan add a sliced onion cubed potatoes and carrots cover and simmer (med-med-high heat) appox. 45 min. last 10 minutes add fresh mushrooms. You’ll have to stir around once in a while to keep the meat form sticking and you may have to add liquid. When done you have one great tasting dish.

Turk

Remember to pray for our troops.

If I were you, I'd take the back straps and tenderloin in the field, then take the rest down to a processor and have it made 50/50 with pork sausage. MMMMMM, MMMmmmm. I love that sausage! Acutally, I butcher my own and have a grinder, but in your situation you're a little pressed for facilities. You can get sausage made for about a buck a pound if you look around, down here anyway. We have lots of processing competition, though.

Thanks for typing that up, Turk. I saved it as a text file and put it on my hard drive so I can try it this fall.

`Card, I cant speek for why everyone does what they do, but down here, TX, alot of the deer season is done in 80+ degree weather. Hanging game outside for a few days is not an option. With access to a walkin cooler, I leave the hide on, otherwise, it comes off within a few hours, or atleast fill the chest with ice. Then once you get used to doing it this way, on those cold days, the behavior stays the same. Wish I could hang one outside for a few days all the time, but our weather is too unpredictable.
~z

As far as meat goes, it largely depends on where you hunt in WA. West of the Cascades is primarily Blacktail only. They are not quite as large as a whitetail or Muley. Average meat content of a mature buck would be probably 50-60 pounds boned out. East of the Cascades are Mule Deer and Whitetail. A large muley can yield 100+ pounds of meat, a large whwitetail slightly less, maybe 80-90. Just my opinion from my experiences.

I have processed my own deer since - I just always have. Got most of it down to a science. With a bench-table-top grinder sometimes even a smaller deer or doe rings in a decent take. Venison burger for pasta dishes, a substitute with that hamberger helper jazz, good stuff. And the kids like it.
If someone knows how to make it stick together better so you can make meatballs etc. please e-mail me.

edited to add;
You know what I use when Im cutting is mainly a small knife that holds the disposable box-cutter blades. In fact a cheap box-cutter that holds them will work. Typically go though two blades per deer. It's very inexpensive and belive it or not more efficiant especially working into tight cuts.

Danurve,

I grind about 1 pound of real fatty beef trimmings to 5 pounds venison into some of my burger, and I mark those packages specifically for making hamburgers (OK I use it in chili too because doggoneit, a good chili needs a little grease in it). Burgers stay together just fine.

danurve, I have, like you, just always processed my own. I worked in a packing house and later as a meatcutter in a grocery store, both years and years ago, but the point is I did enough as a kid that I wasn't about to pay someone else to do it for me.

I make my own brats, both from venison and from pork. The thing which does the most to bind them together is powdered milk and eggs. I rarely add any fat to my venison, mostly just because I don't have an easy source for it when I need it. www.eldonsausage.com has recipe books and supplies for making your own summer sausage, snack sticks, etc., if you're interested in that sort of do it yourself thing.

Steve