Activity on Day Three


A young buck this time. I’m shielding the actual activity from your view in this photo, but Ross wanted to learn how to home butcher on this one. It’s too warm for hanging very long here this week, so it’s being skinned and quartered to “rest” in refrigeration before being processed further.

We’ll see how this goes. I may pressure can a lot of this one. More venison!

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Posted by Suzanne McMinn on November 21, 2012  

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  1. 11-21

    Be absolutely sure no hair gets on the meat. He can roll up and freeze the hide for later.
    Help in dragging: pull by the front legs, or you are pulling against the grain of hair growth.
    Butchering is a matter of common sense, but google for help.

  2. 11-21

    Spray the inside of the jars with oil, pack raw chunks in the jar as full as you can with 1″ headspace. Add nothing else. Pressure can – superb! The most tender venison ever in it’s own broth. You can add some garlic, some people add beef bouillon. I prefer it with nothing added.


  3. 11-21

    I know on bucks the 1st thing the hubby does before dragging them out is to remove the boy parts. He says if you don’t the meat can get musky.

    Then he processes all all deer meat. Cuts out the tenderloin and roasts which I freeze. All the stew meat, we grind into burger. Then the steaks we take to the deer processor guy a couple of miles from home and have them tenderized.

    We use it for chili, spaghetti and any where you’d use beef. The tenderized steak is awesome chicken fried.

  4. 11-21

    Fond memories of childhood venison that my Dad had hunted for annually in the Texas hills and plains. I do love roast, sausage and chicken-fried back strap (steaks). Yum! My husband says he would not touch venison with a 10 foot poll. And I’m not a hunter… don’t have any guns. I gave away my father’s guns after he had a stroke and went to a nursing home. RIP George Zoeller 1922-1999

  5. 11-21

    We are grilling some tenderloin to share at Thanksgiving tomorrow. I love to season with fresh chopped rosemary, so good. My 19 year old just left with my 14 year old (who is learning the ropes with big brother) hoping for a good afternoon/evening hunt. I love the canning idea. I have a cattle rancher friend who cans all the tougher cuts of meat and they come out beautifully. For those who have not tasted venison, it is not gamey, it is very lean, and flavorful meat. Anyone we have ever shared with has been pleasantly surprised, give it try if you get a chance.

  6. 11-21

    Good job Ross!
    I wholeheartedly agree with lattelady – NO HAIR! As well, scrape off the bone bits on the meat left from the saw and remove what little bits of fat you may find. A well cared for carcass, makes for much better tasting meat.
    If Ross doesn’t want to save his ‘first rack’, the antlers make great dog chews, full of calcium! An uncle used to make rings from the antlers.
    How many deer can one bag in WV? How much freezer space do you have Suzanne :)


  7. 11-21

    I think it’s wonderful that your kids know exactly where their food comes from. It’s so important! And so many kids have no clue that eggs come from chickens or that their chicken nuggets were actually a chicken (if you catch my drift).

    These skills last a lifetime.

  8. 11-21

    Oh what fun! Wish I were there. Not to do what they’re doing right in that picture, but just for the over all season and thrills it brings about. Looks like your family has tons of fun together. Close ties such as, are so beautiful. :happyflower:

  9. 11-21

    Wow, our deer season just got over with here…sure glad it’s not over Thanksgiving, since we get given deer by neighbors. We always process it ourself, saves money that way. We also NEVER hang it, cause we don’t care for “rotten” taste…but I know a lot of people do. We’ve been doing it for years this way…and it always works out just fine for us…enjoy your deer! :-))

  10. 11-21

    Patiently waiting for lots of venison recipes…

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