A ton? That's a big deer.Didn't I read you take yours in to be butchered? And you still got back that much? Must be the only honest butcher around or that deer was even bigger.

Very very nicely put Campo!!!!

No way, anything over med-rare and it gets tough. I cook mine to be pinkish red in the middle. Use a thermometer and I get it to 135F. Overcooking is a disaster. Cook it just the way you like your steaks!

Med rare or med at most is good for me ifI'm cooking.If you cookdeer meat to well done your meal will be much tougher due to the fact that deer meat is so lean. It is not like beef/steak thathas lots of fat marbled throughout. Steak will still seem moist at med well and well due to the amount of fat.

If your meat has been frozen at 0 degrees for thirty days or more, there can be no parasites living in it, I'm told. Also, deer don't get Trichina like pork does. So if it was cared for properly after the kill and frozen like I said, cooking it rare should be no problem at all. When I make breaded deer steak it is still red inside. If you cook it well done you better have some good teeth and some free time.

Yea, my new butcher is very honest. I actually get backstraps and inner tenderloins back now!
He was big, very big. Still eating him, big.

I butcher my own, that's just one of the reasons. I personally prefer smaller deer to butcher, just easier. Big deer are just a lot of work all at once. That thought believe it or not is in the back of my mind when sizing a deer up. I'm still feeding our seven mouths with last years harvest. We don't buy any beef and to tell the truth I really don't care for the taste of it anymore. Seems like it has a chemical after taste to it. Kind of like when I'm working on a vehicle and I get some fluid in my mouth accidentally. Last piece I had was at some place in some Podunk town where I was hunting. Worst piece of grizzle I've had.

Big buck out of Pa? Sounds like a tall tale to me.

There area few now.

I'm in awe! I barely have time to hunt them.

I'm really in awe! God bless you man!

We ate over 400lbs of venison this past year..........I can't even imagine still having meat from 1 deer left in Sept.

I'm with you Atlas, I killed 5 last year and finished my venison mid-summer!