I took my deer to my local butcher on Sunday and he said it would be ready tomorrow. I'm getting the tenderloins and backstraps whole, ribs, ground meat w/pork, breakfast sausage, hot sausage, and roasts.

I think I am going to head over to Costco to get one of those vaccum sealers to store the meat in the freezer.

What should I eat first? What do you do? Thanks for any tips.

Your butcher doesn't package the meat for you??

When I get stuff back from the butcher, it is ready to put in the freezer.

But that hot sausage sounds good. Break some of that out!!

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My butcher always has it wrapped and ready for the freezer as well. If your butcher doesn't do that then vacuum sealing the meat is definitely a good way to go.

it should be frozen when you get it from the butcher, shouldnt it? if it is just take a cooler with you and fill it up and then put it in the freezer when you get home. thats what i thought youd did.

propmahn
save the world, reload your brass

I would eat the tenderloins first, they dry out quickly even if frozen. My favorite recipe is as follows:

Cut the tenderloins into 3/4 to 1" mini-steaks. Wrap each piece with a strip of bacon and secure it with butchers twine. DO NOT use a toothpick or anything which pierces the meat, too much of the moisture will be allowed to escape. Sprinkle each side of each piece with a little fresh ground pepper.

When ready for the grill or the skillet, I like both methods the same, throw them on, let them bounce, flip them over and remove. Sear the outsides just enough to render the grease from the bacon and get them off the heat. Pink in the middle 2/3's of the piece is perfect, any more done and you lose flavor, moisture and will get tougher with each additional minute of cooking time.

I've used this on the backstraps also.

Good eating - you can't beat the taste of venison, which this thread is making me hungery. Think I'll pull some strap outa the freezer for tomorrows dinner!



Shoot often - Hunt always

if it isn't packaged for the freezer, i'd find another butcher

If I ain't huntin',I'm trappin',If I ain't trappin',I'm fishin'
If I ain't fishin',I'm wishin'!

GeoffM I would recommend vaccum sealing it my butcher wraps mine to but air can still get to it .when you vaccum seal it no air gets in and it's as fresh as the day you got it believe me I've done them both and would never go back to butcher wrap again.

uh loins <img src=icon_smile_tongue.gif border=0 align=middle>

eat the loins HUMMMMM good. Mine meat is always ready for the freezer but if not that vacuum sealer sounds like a good idea

Brian

It may come vaccum sealed but I'm not sure. I think it will be frozen. He is charging me $45 plus the cost of any additional pork he adds. I thought that was pretty cheap.