Every scrap of meat
#21
I can't be bothered with butchering anymore period.
A good friend of mine has a complete shop set up
and he does a terrific job on his cuts as well as his
jerky, the best I have ever had. I just take it to him
and pay him to deal with it.
A good friend of mine has a complete shop set up
and he does a terrific job on his cuts as well as his
jerky, the best I have ever had. I just take it to him
and pay him to deal with it.
#22
Spike
Join Date: Dec 2010
Location: Cadiz, Ohio
Posts: 21
...simply pull the skin as far as you can toward the deer;s chin..I had a hard time as the buck's neck was swollen..just do the best you can..Then either cut the neck in 2 or just make oine huge roast..
Next..put neck in large crock pot
Dump the entire contents of Greek Peppers in the crock pot with a package of dry Italian dressing..cook for 9 hours on low..One of the best roast you will ever eat..Falls off the bone
Next..put neck in large crock pot
Dump the entire contents of Greek Peppers in the crock pot with a package of dry Italian dressing..cook for 9 hours on low..One of the best roast you will ever eat..Falls off the bone
#23
Boone & Crockett
Join Date: Nov 2003
Location:
Posts: 11,472
Believe it or not the neck roast is an excellent roast..I take 2 roast out of the neck most of the time
#24
I'm always shocked down here to see guys throwing away neck roast..I'd gladly givwe 10.00 for one..
The neck is like 4-5 tenderloins all wrapped up in one..I'm blown away by this..best roast on the deer IMHO
I've done the pulled venison sandwiches..ALSO excellent as burritoes..put in a wrap with sour cream, raw onions ..you got it..GOOD STUFF..dang I'm getting hungry.
PS SOmeone mentioned about throwing front quarters away..use the same recipe for them as my neck roast..ALL THe tender meat falls off leaving white bones that are easily removed..great for making pulled venison sandwiches..super tender
The neck is like 4-5 tenderloins all wrapped up in one..I'm blown away by this..best roast on the deer IMHO
I've done the pulled venison sandwiches..ALSO excellent as burritoes..put in a wrap with sour cream, raw onions ..you got it..GOOD STUFF..dang I'm getting hungry.
PS SOmeone mentioned about throwing front quarters away..use the same recipe for them as my neck roast..ALL THe tender meat falls off leaving white bones that are easily removed..great for making pulled venison sandwiches..super tender
Last edited by Chuck7; 12-09-2010 at 07:58 AM.
#25
we use the the backstraps, inner loins, hams(hind quarters) and depending on the size of the deer, the front shoulders
like when we shoot a small doe somtimes there isnt hardly any meat on the shoulders, just bone, but if its a bigger sized deer then yes the front shoulders we get to
like when we shoot a small doe somtimes there isnt hardly any meat on the shoulders, just bone, but if its a bigger sized deer then yes the front shoulders we get to
#26
I take everything but the ribs, and I use to take them. I spend a lot of time to get the grissel off of my meat and get it cleaner than any butcher could.
But it takes a lot of time and patience. It took me nine hours for one buck over Thanksgiving.
But it takes a lot of time and patience. It took me nine hours for one buck over Thanksgiving.
#28
Spike
Join Date: Dec 2010
Location: Cadiz, Ohio
Posts: 21
LOL
four of us did five deer, I do most of the skinning alone, I hate the tedious deboning, I get bored with it real quick. I take my time skinning, hoping they stay ahead of me, it never works that way... I'm buying a bansaw...
Funniest stuff, I pulled my girlfriend's compact car into her apartment complex parking lot, her neighbor knew I was hunting, so asked me for some venison, so I popped the trunk and cut her an inner loin. Picture that... It's my fourth deer, tired of cutting, sending it to the butcher...
#29
Typical Buck
Join Date: Jan 2009
Posts: 608
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