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Processing a Deer
No matter how a deer is processed, whether bone-in or boneless, make sure to remove all the fat and the “fell,” which is a thin, skin-like membrane covering the meat. The fat and fell on a deer does not taste very good at all.
In a prior post, William talked about hunters who prefer their deer meat cut bone-in.
In my 24-plus-years of processing wild game, I had only a handful of deer hunters who requested bone-in processing.
When I asked these deer hunters why they wanted the bones left in, they usually replied, “That’s how I’ve always had it done.”
When I asked, “Do you and your family like the taste of your deer meat when it is cut with the bone-in?”
The usual reply was, “Not really. It is really gamey tasting. In fact, my wife doesn’t even like to cook it because of the smell.”
I offered to cut their deer boneless and they agreed. I asked them to report back to me on how their families liked the boneless deer.
When the following deer hunting season arrived, these hunters were back in my meat shop telling me they had never had such great tasting venison. They said their wives even asked them to go hunting MORE, because the venison looked, smelled and tasted so much better.
Needless to say, they wanted their deer cut boneless from then on.
Good Luck and Great Hunting!
Marty Prokop
www.free-deer-hunting-tips.com
Posted by Marty Prokop
