Some folks are intimidated by butchering their own deer and opt for
paying a processor to do it for them. If you have a garage, a place to
hang a deer and a knife. You could do it yourself. Most folks get
scared when it comes to the hind quarters because they are not
professional butchers and fear that they will screw up cuts of meat.
Trust me if you follow the natural seams of fat, you will ...
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If you can boil water. You can preserve venison in a can. I cut the deer into cubes
about 1 1/2 inches square but it doesn't really matter what the shape
is. I then pack the raw meat into pint jars and press the meat down
tight. I sprinkle 1/2 teaspoon of salt onto the meat and place the lid and ring on the jara
lot of WI is around 1100 feet above sea level so I pressure cook mine
at 15 psi If you are under 1000 feet above sea level you can use 10
psi. I cook it for 75 minutes.I
then remove the canning kettle from the heat and let it sit for five
min.
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How much meat do you expect to get off your deer? It has been my
experience that I get about 55 percent of the hanging dressed weight for a
deer that is shot with the bow. That is to say a deer with no wasted
meat due to the wound. A gun killed deer will yield less meat due to
all the bullet damage. Here is what you can expect to get from your
deer. Most folks are surprised at how much loss t...
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After you have gone through so much work to bring home some fresh
venison, you will want to make sure it will taste good even after it
sits in your freezer for several months. It is true that no meat is
ever improved by freezing but you can make the best of it by protecting
your venison from the effects of freezer burn. I prefer a vacuum sealer
but not everybody has one. If you wrap your meat...
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These go by a lot of different names but no matter what you call them, they are great. Talk about an excellent ethnic treat. There is no better way to take something we all love when it comes to fresh game, and turn it into a tasty snack or meal. Similar to old European stuffed breads or rolls, these will blow your mind!Bread dough (2 loaves) Or make your own dough (see bel...
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Who doesnt like jerky? Here is how I make ground deer jerky. This will be a 23 pound batch. Step
1. Keep things clean. Wash everything in hot soapy water and wipe
everything down with a solution of 1 part bleach in 10 parts water. I
hate those little bacteria.After
I butcher a deer I save all the trim and freeze it in gallon sized
freezer bags. This bag will hold up to 8 p...
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Next to jerky, snack sticks are the family favorite. Here I will show
how I make a 30 pound batch of snack sticks or hot sticks. I start with
80%lean venison and 20% pork trim. I ground the venison first as the fat has a tendency to clog up the grinder I mixed the two together by hand and then added the water and spices. I use LEM brand seasonings ...
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If your so inclined to turn some of your venison into Weiners, This should help. This recipe has been passed on from generation to generation. An excellent American treat for all! A great way to enjoy that fall game taste in an American Classic! Check out this great and easy way to make one of your favorite foods.WIENERS (FRANKFURTERS) INGREDIENTS FO...
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I thought I would share what I know about making Venison Summer Sausage. I start with very lean and trimmed venison and I add to it beef and pork fat. The ratio I use is 80/20 or 80% lean venison to 20% fat. For a 20 pound batch I would use 16 pounds of venison and 2 pounds of beef fat and 2 pounds of pork fat. The pork fat I get when I buy 60 pound boxes of pork trim. The trim is know as bonel...
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Cut pheasant into 2 strips. Mix flour and corn meal. Add enough beer to
make batter as thick as pancake batter. Fry strips until golden brown.Remove skin from pheasant breasts, brush oil on
both sides and season with salt & pepper. When grilling, cook each
side 4 5 minutes then turn and grill another 2 more minutes.
This will give nice grill pattern on meat.
...
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Once you harvest your turkey, take off the head, legs (at the joint above the spur), wings, and tail and gut the bird.
After gutting the bird, peel all the skin off (you can just peel skin off with feathers still attached to save time).
If you wish, cut the breast meat out and use it for another entrée.
Next start quartering the bird: Separate the legs from the
main b...
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