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Processing the meat into usable pieces:
4-5 medium sized bowls for different designations of meat.
a cutting board and a sharp knife for each person helping
a meat grinder set up and clamped in place.
a box of quart and or gallon sized freezer bags
a permanent marker/sharpie
(a box of snack sized bags if you only have one dog)
a stock pot for bone boiling
a heavy pot for fat rendering
I really love to throw a party and roast a whole haunch of venison on the grill. Therefor I wash both haunches, triple bag them in plastic grocery bags or garbage bags, and toss them in the freezer.
It is pretty easy to cut the meat off the shoulders; the front legs. If you have a piece an inch or so thick, cut it into stewing chunks and put it in a designated bowl. Have another bowl for smaller pieces and strips to be ground up into hamburger. Have another bowl for the stuff you want to use for dog food. Gristle is fine in stew and hamburger, but too much sinew clogs up the grinder, and you will get a feeling for what works well for stew meat. The shoulder blade is cool looking- too bad it is really too soft to make a stone age hoe. There is good meat on it; just follow the flat of the bone with your knife. Once the meat is off the forelegs I put all that into a giant stock pot on the woodstove and simmer it forever with a half a bottle of leftover wine. The wine helps the mineral leach out of the bones. We all need to eat more bone broth. It is so good for your joints. Read some of the studies quoted on the Weston Price Foundation’s website.
The torso is a lot of work. Some people waste it. I wouldn’t. The fat on the hind end is thick and stiff. There is usually a lot of thin sheets of fat over the ribs as well. I put that in my black iron pot on the woodstove to render. Leave the lid on; it has an odor. Mixed half and half with beeswax it makes a good candle. I used to save paraffin candle ends to mix with it and give it color, but I found out it gives off unhealthy gases so I just use old beeswax from my hives now. It is too soft to use straight; your candles would sag comically.
The neck has lots of good meat on it for stewing and grinding. If you are willing to take your time you can get lots of little bits out from between the complicated bones of the neck. Detach the long muscles for hamburger and throw away the windpipe. Once I had a deer given to me who had regurgitated food in her esophagus. It smelled really bad and I had to wash the meat a lot, but it made good chili.
Inside the rib cage there are a set of tender straps of meat along the backbone about ten inches long and 2-3 inches wide. Detach them easily by running your knife along the sides of the spine and under along the ribs.They are delicious to fry up or grill right now to give you strength to get all this meat processed. Just wash, pat dry, rub with a little salt and garlic, and throw it in a pan with some oil or grease. Very primal. Yum.
The meat on the hips is great stewing meat, very tender. You could really make pounded chicken fried steaks from a few chunks of that. It is similar to haunch.
If you don’t want to roast your haunches whole like I do, many people slice them perpendicular to the bone and grill that as a steak. I find that a bit tough, plus it is a cut easiest to make if your meat is frozen solid and you are cutting it with a band saw. If my good buddy Terry Price would care to include instructions for her grandmother’s pounded venison steaks in a comment, that would be a good use, plus jerky, stewing, or hamburger.
The last meat I take off the rib cage is the fatty, gristly flat muscles on the outside of the barrel, and the strips of tough dry meat between the ribs. If your knife is sharp it is easy to run the blade along the edges of the ribs and take out the dry little strips. You could throw that in the grinder but I put that in the designated dog food bowl.Satisfied that I have gotten the good of the torso, I carry it out to the field and offer a few encouraging yips to the foxes.
Wash a tenderloin and lay it out on a longer cutting board if you have one. Trim off little messy bits. Notice the shiny pale sinew on top. Run your knife blade under it and slide the blade along, detaching it. Start with little bits until you get the hang of it. Don’t take off any meat if you can help it. Eventually you will be pulling off the sheet of sinew and scraping the meat away from it as it lifts off. I would think you could use it to sew with if you were so inclined. It is very strong stuff. Once your tenderloin is all prettied up, cut it into 2 or 3 pieces. I do three. Wrap and freeze, meticulously labeled. You would be so mad if you accidentally gave this to your dog.
While you are cutting all this meat up and filling the bowls, I hope somebody else is grinding the hamburger designated pieces, bagging up dinner sized quantities of hamburger and stew meat and labeling it with contents and date, and filling up snack size bags for daily dog portions. If not it will give you a break from working too long in one position.
Always scrub everything with hot soapy water and especially clean all your knives, saws, the grinder, meticulously. My husband even likes to bleach the cutting boards, but I think hot soapy water is less toxic and does a fine job. Careful cleanup after a big butchering job is very important. But remember, this is a good clean animal and you are giving so much more attention to cleanliness than would ever happen in a commercial abattoir. You are doing a good, responsible, respectful thing by using this animal as human beings have used them since ancient times. Then hunting wasn’t a sport; it was life, and hunters gave thanks to their gods for the deer.