Chuck7

Here's how I do it..not knowing when we will get another deer.,.We eat the entire deer.

When I kill the deer..
A. I gut it there.at the public check station...Biblcally speaking you need to bleed deer out quick as you can..They always want to weigh the deer anyhows..Hang deer head down and get all the guts out.
B. If the liver and heart is good put in a baggy and put it in your small ice chest.
C. Convinence store is 10 mile away..Quickly drive there and put 2 unopened 1o pound baghs of ice in the cavity.
D. I have a hanging station already at home.
E. Hang deer ..head down wards..
F. The skin comes off pretty easy..pull and guide your knife along underneath the skin..the legs are tricky..get a chair ..sit down and take your time..It's hard work..Try not to get hair on the meat.
G. Inside the chest cavity is the 2 best pieces of meat on the deer..2 small tenderloins..for me and whoever helped me drag the deer out{-; they are about 12 inches long..1 1/2 inches wide..
H. Cut out the 2 long back loins known as backstrap..
WARNING..Roast last longer than ground meat..If I wanbt ground meat I thaw out a roast and grind it..otherwise roast will last from year to year.,..I eat my stew meat first..like burger..dosn't last too long..
I cut off both front quarters...Meanwhile my wife is soaking each piece for 20 minutes in salt water to help remove excess blood.
J. Make sure you got your hide all the way to the antlers..don't waste that beautiful neck roast..that is your company roast..It's about 5-8 pounds depending on deer size..
K. cut the two racks of rips out..there will be some flank on it..People say there is no meat..I'm a big eatter and we always have left overs on the ribs..use your hack saw.
L. NOW cut your loin back into 3 more roast..there is easily 2 pounds of meat on each 10 inch section..if not..some dynamite backstrap stew or soup..anyways 3 more meals.
M. Hind quarters..be careful they don't fall..they are heavy..use your hack saw..Take in your house..and separate the 3 muscles for 3 roast..sirloin, bottom round and top round.and bone for venison and barley soup.

Let's add up the meals..should be 26 meals

Back strap...4 meals of steaks..Cut each back strap into a 14 inch section..when ready I cut my steaks into 1/2 inch run through my tenderizer...lightly flour..salt and pepper..fry in butter..DANG!! had some this morning..

2 front shoulder roast..makes 6 meals..

6 hind quarter roast..makes 12 meals.

1 company neck roast...........13 meals

2 rib meals...........................15 meals

3 back bone roast./ soup or stew...meat 18 meals depends on how well you cut the backstrap out{-;

easily 3 pounds of stew meat from scraps 21 meals

liver meals 2 need to slow cook all day..kind of tough 23 meals

heart snack cook like backstrap,,tender.. 24th meal

2 rear hind leg bones for soup YEP..I got 26 meals off my deer. 26 meals..

My wife soaks the cuts in salt water ..as God said don't eat the blood..then we wrap in saran wrap...twice and then freezer wrap and label the cuts.My wife is a pro cutting off silver skin..She took her time 5 hours LOL..she uses meat scissors from Dollar Tree..I buy her 3 pairs..

I have a water hose on slow close by to wash hair off knife..and rinse my hands off..Have a big pan nearby to put your meat in..If I'm doing a hog..I wear gloves.

God willing I plan to get one more..that is a venison meal per week..that would be awesome.