Anytime I kill a deer, I take it to the local butcher and I have him cut out the backstrap/tenderloin, cut the hing quarters into steaks, and have the rest ground up into burger or made into bologna. The problem is that I can only handle bologna about every other year because it takes that long to eat it and share it with friends and family, but I really don't care much for venison burger.

Is there anything else I can do with the remaining meat instead of having it ground into burger or buying those expensive venison sticks or bologna? Can I get roasts from the front shoulders? Do you think I could have any of the scrap meat chipped so that I can make it into jerkey? Since I'm paying to have it processed, I just wish I could have the meat cut in a way that I could enjoy the whole thing instead of having to give part of it away.

Thanks everybody,

Jim

You can cut into chunks for stew or soup, Roll up and tie to make a Roast. Sliced into strips for jerky. ground meat into jerky with one of those jerky shooters, chilie. Sliced thin for scalopine.

jersey hit most of it.
you can make all sorts of stuf with burger,besides hambergers.
anything that you use beef for.

Thanks Jersey. I plan to get a bunch of it cubed up for vegetable soup. That way I won't have to use my steaks for that! [&:]

I'm aware of that, TC, I've tried it in chili, spaghetti, meatloaf, etc. I just don't care for the taste or consistency of ground venison. Thanks for the ideas guys.

Your first mistake is taking your deer to a processor. The bad taste in venison is the result of poor field dressing and poor processing. You can solve both yourself. with a little work. Field dress and cool the animal asap.Process the meat yourself and remove all the blue membrain,silver skin ,fat, and sinue. This is time consuming and that is why processors dont do it. They prefer to grind it all up and you get lousy tasting burger.By doing it yourself you get gormet burger that even yor wife will love! I add about 10% beef fat to my burger and that makes it even better.

Big Guy,

You are absolutely right about the fact that field dressing your deer asap and cooling it off rapidly improves the flavor of the meat. Years ago, I would sometimes let a deer lay for a couple of hours before gutting it. Bad idea! Now I gut them and cool them down asap and the venison tastes great.

If I had the time or place to do my own processing, I would. Problem is, when I'm at my hunting ground (my parents' farm) I don't have much extra time since I like to spend as much time as possible in the woods. I'm usually only there for a day or two at a time. On the other hand if I would bring the deer home with me, I would literally have no place to hang it or process it. For now, I think I'll just find alternative uses for the meat that would usually be ground into burger. Stew and jerkey are two of my favorites!

Thanks.

JBH, I have a processor, Local Guy, do one of my deer a year usually a big un, to get my monies worth. Any way I have all but the tenderloins and backstraps made into Cube steaks, He has a great machine to do this. Marinade the cube steaks and they just suck up the flavor. The meat I get for burger I freeze in and grind myself when I get time, I also clean It up as Big Guy said. I use most of the burger in chili, spaghetti sauce and make Hamburger helper with the rest, add veggies and stuff espicially fresh corn and it is pretty good. I also don't like the burger straight. Processing is the seceret last year a guy gave me a 200+ buck that went 5 or 6 hours before I gutted it and it was very strong.

Ask your processor to double grind your "trim" with 20% beef or pork fat. Most of the flavor from meat comes from the fat. One of the "tricks" I do is to double grind my venison with bacon "ends and pieces" usually available from the grocery store for less that 1/2 the price of regular bacon. It adds a nice smoky flavor and who dosen't love the smell and taste of bacon? It really makes fantastic burgers this way!

Try deep frying the roasts in a tukey fryer,it's fantastic!

Make a meatloaf with green pepper and onins , I love venison burger in a meatloaf..Put about 1/2 cup grape jelly in the mix...