Thread: I want one please

processing deer is simple, gut it quickly after it's killed, wash it out well and then according to weather it's ok to let em hang up a few days if it's below 50. skin them then cut them up in quarters like you would a rabbit and put them in coolers in ice. Personally I think it's sinful to grind up all the meat but that's how my son and his crew do it. I've gotten lazy about them when I host them at my place and just shoot a couple does or young bucks for them and then call them up and say come get your deer so I don't clean, drag or process them. Otherwise I would take a few days and pull out a hind quarter or the loin and cut them up into steaks or half a loin and then freeze them, then do rest another night. taught my stepdaughters and their husbands how to getrdone and they love it.NEVER have any so called gamey taste or problems. then take the front quarters and make roasts or smoke em up whole. really good youtube video's showing how to do it if you have never and it's not hard at all. usually gamey taste complaints come from fools who overcook it as venison has no fat in meat and you can't go much past medium rare to medium.

Here in North Central Florida its always hot during Archery season. We have to get any deer or hog cleaned and on ice as quick as we can. Once cleaned I like to put 8 inches of ice in bottom of cooler then start packing meat on top of ice with lots of ice between quarters, I put neck meat and other pieces to be ground in a empty ice bag and into cooler. then put as much ice as I can in cooler. I will drain water out of cooler several times per day and add more ice as needed. I usually age Deer for 5 days but have gone 7 days before.
Last year i got a Digital "Pressure Canner" and canned 48 quart jars of deer and wild hog. If you want tender fall apart deer meat then get yourself a Pressure Canner .. dinner time, wild hog tenderloin tonight..