does anyone know where a taxidermist and a butcher, i live in seminole county.

Dolfi's Taxidermy Service

he is on the Lake County/Orange County line in Mt. Plymouth. he is who i take all my deer too.

R.J. Dolfi's Taxidermy
&
Wild Game Processing
30044 Rainey Rd.
Sorrento, Fl. 32776
Jim Dolfi
Phone: 352-383-6870
Cell: 352-267-8720
Nextel: 158*23*19707

thank you, does he have any rules, on how to bring the deer to him?

i bring mine in quartered up in an ice chest with ice, this is how he prefers them. the only mandatory thing is have your hunting license with you, he writes your license number down in case the game wardens do a check on him.

i just moved to seminole county from Pa ... i have no clue where to hunt?? but at least when i find out i know where to get my deer butchered.... i'm going back to pa for rifle season, dec 1st....

Fellows , it's fun to do the deer yourself and very very easy..I hurry mine home and hang him by the spread hind legs..We owned a small farm so I was raised preparing animals..NOW it does take time so one can't be in a hurry. There are a few videos available to show a person how to do it.

Let me share a quick wonderful recipe for those tough cuts that work 100% of the time..It's awesome and guaranteed..It's called Italian Beef

Put that ole tough roast in a crock pot..set on low for 9 hours..KEY empty a jar of Greek peppers in the crock pot and that is it..OH MY !! talk about melt in your mouth tender..It's called Italian Beef.The vinegar brine in the peppers tenderizes the meat incredably. OH...when it done..shred the roast..dump in a jar of mushrooms and cook for 15 more minutes..
I have melted cheese on it and made steak sandwiches,,GOOD STUFF!

So when I fix venison I fix it either 3 ways..
A. Sausage { I grind 2/3 rd deer to 1/3 cheap fatty sausage I also add 1/4 cup of hotpepper flakes and 1/4 cup of sage..} good stuff.
B. Tenderloin Steaks cooked quick in butter
C. Italian Beef style..best one, with this tender beef I roll up like a buritto adding low fat sour cream, salsa, chopped onions , little lettuce and grated sharp chese...Then I take that wrqp and lay in a lightly oiled black frying pan ..I lightly brown on both sides..I'll take pics the next time,.It's as good as it gets. I call it Venison Crunch Wrap Supreme

if you don't mind telling me, where in seminole county do you live..i live in Sanford on the St. Johns river..here in sanford there is a fine butcher shop that will skin, cut it up how ever you want it, package it and make sausage if you want,,,it's Hopkins Market..they also sell all cuts of beef, pork, chicken and whatever you need..

here is a link that will help you butcher..
http://www.biggamehunt.net/sections/Whitetail_Deer/A_Guide_to_Butchering_Deer_11220412.html

go to google and print in how to butcher a deer...there aredozens of different articles on butchering..

I have butchered my kill for about 65 -70 years now and i enjoy doing it..another butcher friend of mine has a big walk-in cooler so i let mine hang about 10 days before i cut it up,,i only hang the old deer that long.. the younger ones a day or two is enough..it does make a difference in the tenderness of the meat..

Good luck and it's easy once you get the hang of it..

^ i live in casselberry do you know where that is at?

Yes, i live bout 20 milres anorh ofCsselberry on 17/92