Sunday, December 23, 2012

Free Deer Meat

We went to town this morning to pick up a few things and just as we got back the phone rang and it was my brother, Rob. He said, " Ah...what are you doing today?" My brother doesn't call to just chit-chat so I knew he needed something and I said, "Nothing." And we really didn't have plans to do anything special anyway. He said he had a deer and wanted to know could he bring it out to skin and cut up. So I said sure. After all, we're getting pretty good at it. Why not?

So he brought the deer out.It had been given to him by some of his first wife's family. It was a small deer. Just a "picker" as they call it because the antlers are just spikes or "pickers". I know everyone wants the big deer but there are benefits to getting a nice young, tender deer as well.
We used the same come-along set up that we used to for the pigs.
He may have had only "pickers" but he was a nice long deer.
Deer are a lot easier to skin than pigs are...
but the gutting is just as nasty.
Sorry I didn't take any pictures after this since I did all the cutting up of the meat. We split up the meat so we took a  backstrap, ham, heart, liver and a lot of bits and pieces for burger. The meat is in the cooler on ice for a couple days.
Deer butchering is pretty easy when compared to pigs.

13 comments:

  1. There is nothing better than fresh meat for the freezer! Thanks for sharing.

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  2. Venison is pretty tasty, too, especially the backstrap. We always get extra hearts, too, because a lot of people don't want them.

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    1. I actually haven't used the pork hearts yet either but I do have a good soup recipe. Maybe I will get to make now that I have a few weeks off.

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  3. Looks great. I love venison, last time I had it was on a survival course in Scotland though! The burgers sound nice as well

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    1. A survival course in Scotland sounds very interesting.

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  4. My dad was a hunter so some years we ate venison. I loved it. Last year I got some that was road kill that a friend butchered. Oh how I miss eating venison.

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    1. I love it and don't know why they don't farm deer here like they do cattle. I am sure it would be a popular meat choice if they did.

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  5. I'm glad I didn't have to do the gutting - it looks very unpleasant. We eat venison quite frequently, but I think it is mostly from farmed deer. Occasionally our local butcher gets in a wild one. It's very nice meat, and very low in fat.

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    1. We seldom get any though hunting is quite popular in this area. Phil has not had any chance to go hunting this year as he has been working a lot so it was nice to get some free.

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  6. We were hoping to get a deer this year so we could try processing it ourselves. I really appreciate the photos of this first part of the process! Maybe one day when you can get someone else to hold the camera while you cut up the meat, we'll get to see some photos of that part of the process? :) I can't remember from your hog butchering posts, but I will assume you have a bone saw (which is what we need to get)?

    Hope you'll have a restful holiday after all that work yesterday!

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    1. We have a saws-all and a small bone saw but we mostly use the saws-all---easier. There is a post that I did last year on "Cutting up a Deer" I believe it is over in the left hand column under "Popular posts".

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  7. Those back legs look like they have a lot of meat!

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    1. I only got one back leg but there was plenty.

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