Originally Posted by
toytruck
Way to go!! Like said above if you decide to butcher your deer yourself, first get the guts out ASAP, then remove as much fat as possible after skinning. Some folks like to leave them hanging a few days after the kill, but depends on the temps.
I work my deer up as soon as I can. If you take it to a processor, you will have better tasting meat if they don't slice any bones, like in making chops or steaks. The bone marrow leaves a strong tainted taste. IMO
You probably already know this, but just in case....
Yes, Congratulations on your two firsts! First deer and first ML deer! If you do decide to butcher your own, I think you'll find that rewarding as well. You can utilize the cuts and the remaining meat as you wish and there are hundreds of great recipes for Venison in the many books in print specifically for Venison as well as countless youtube videos on both butchering and utilizing your Venison.
I agree with toytruck, the fat and marrow imparts an unpleasant taste so I only use my saw to break the carcass down then the meat is boned off for cuts and grind. If you don't have them, a small #8 or #10 hand or electric meat grinder and a hand meat saw are real assets to a home butcher and well worth your investment.
BPS