AFTER THE KILL

[WAHOONBOX]

I PRIDE MYSELF WITH THE TASTE OF MY VENISON....THERE IS NO BACON...THERE ARE NO ONIONS...THERE IS NO SALTING...THERE IS NOTHING PUT IN WITH IT WHILE COOKING TO ENHANCE OR CHANGE THE TRUE FLAVOR ..


WHEN SOMEONE TELLS ME THEY DON'T LIKE THE WILD TASTE VENISON HAS....I GO...OH BOY...IT AIN'T A WILD TASTE DUDE...IT JUST ROTTEN VENISON!!!!

I LIKE TO IMMEDIATELY REMOVE THE MEAT FROM DA BONE....I ALSO COOK NO BONE WHEN PREPARING IT...

I DO NOT HANG MY MEAT EITHER.....DEER MEAT IS ALREADY TENDER....SO WHY AGE IT?


I WANT TO GET IT VACCUM SEALED AS FAST AS POSSIBLE FOR SAFE FUTURE ENJOYMENT...

I TAKE MY DEER MEAT AND PUT IT IN A CROCK POT JUST AS I HAVE TODAY....SLOW COOKING BABY!!! IT IS AWESOME !! 5 HRS IN A SLOW COOKER AND YOU CAN CUT THE MEAT WITH A DULL DEER ANTLER.....


THEN....THEN YOU CAN ADD WHATEVER MINIMAL SPICES YOU WISH ....AND EVEN GRILL IT AND IT WILL REMAIN IN ITS UNBELIEVABLE TENDER STATE....I THINK IT IS BETTER THAN BEEF!

HELL I DON'T EVEN GUT THE DEER EITHER .....I HANG IT UP TO CUT THE MEAT OFF THE WHOLE DEER ....OR ...AS GLENN AND I DID THE OTHER EVENING ...WE REMOVED THE MEAT ON THE BACK OF MY TAILGATE WITH THE AID OF A SPOTLIGHT....TOOK LESS THAN 30 MINUTES AND INTO AN ICE COOLER

I EVEN PULLED INTO TTHE DAIRY QUEEN DOWN THE ROAD AND USED THEIR OUTSIDE WATER SPICKET TO RINSE OFF SOME UNWANTED DEER HAIR! NOW THAT WAS PRETTY!!! OUT THERE IN THE STREET LIGHTS IN FRONT OF GOD AND EVERYBODY...GLENN MADE ME DO IT!

TRY MY WAY ONE TIME...AND I BET YOU'LL THANK ME

[PurpleCedarPlug]

While the deers still warm, cut the sweetbreads out and throw them into the pan with a little butter. Salt & Pepper to taste...

I challenge any restaurant to a taste test.

[eagles2003fan]

Dont even gut. Now that is a great Idea.I hunt a few farms up here in southern PAa. and I am going to have to try that .Alot less messing around back at the house plus I can see where you save big time and clean up!
Thanks Box

[knot for shore]

What's your process for cutting all the meat off the deer? Do you end up with just bits and pieces of meat? Or do you get butcher quality cuts? Or does it even matter? Obviously, I've never butchered a deer........

[Glenn W]

While the deers still warm, cut the sweetbreads out and throw them into the pan with a little butter. Salt & Pepper to taste...

I challenge any restaurant to a taste test.

I can guarandamntyou that Marty Hiatt ain't going to be eating no Thymus glands--- or any other inards.

Whether you fully gut the deer or do it the way we did, cutting the meat from the bone is the ticket IMO. I learned this trick about 6 years ago and you end up with nice boneless roasts from the Hams and, well, not so pretty roasts from the shoulders.

I must disagree with my friend on one thing. While I agree 100% on dressing out the carcass ASAP, I still prefer to age my meat (especially the Loins) in the fridge for a week---- different strokes for different folks. I like my venison med. Rare so this only applies to steaks and roasts that are not slow cooked. I have found there is no benefit to aging if the meat will be put in a crock pot or made into sausage/ or Deerburger.

[WAHOONBOX]

GLENN MY DEER MEAT IS AGED....ABOUT 6 HRS IN MY GUT!!!!!


KNOT FOR SURE....I JUST CUT OFF ALL THE BIG HUNKS OFF THE HAM ..HIND QTR AREA AND THEN SEPERATE IT IN "ROASTS" AFTER I GET HOME......I GET A LOT OF STRIPS OFF THE SHOULDER AND KEEP THAT FOR CHILLI AND WHAT NOT....THE BACK STAPS I KEEP WHOLE AND THEY GO DIRECTLY TO THE GRILL ....SOMETIME I LITELY BATTER THEM THE FRYING PAN ......TENDERLOINS & EGGS


REMEMBER WE AIN'T BUILDING A PIANO HERE...AND SOMETIMES GLENN AND I COOK THE DANG THING WHILE IT IS STILL ON DA GROUND....
http://www.wahoonbox.com/videos/grill.wmv

[striper101]

HELL I DON'T EVEN GUT THE DEER EITHER .....I HANG IT UP TO CUT THE MEAT OFF THE WHOLE DEER ....OR ...AS GLENN AND I DID THE OTHER EVENING ...WE REMOVED THE MEAT ON THE BACK OF MY TAILGATE WITH THE AID OF A SPOTLIGHT....TOOK LESS THAN 30 MINUTES AND INTO AN ICE COOLER

Box,
Do you skin the deer or just cut through the skin to get the ¼'s off? And of course the backstrap are included! Also, do you take the tenderloins from inside? I'm just curios on how you get the tenders out without gutting it.

But your right about Venison tasting bad! If it tastes bad it's because of the way it was handled!

[knot for shore]

Having never butchered a deer, I'd have to physically see how it's done. Where I hunt in Delaware and my limited access to property, I don't kill deer every year.

[WAHOONBOX]

Box,
Do you skin the deer or just cut through the skin to get the ¼'s off? And of course the backstrap are included! Also, do you take the tenderloins from inside? I'm just curios on how you get the tenders out without gutting it.

But your right about Venison tasting bad! If it tastes bad it's because of the way it was handled!

I DO CUT THRU THE SKIN AND SKIN IT DOWNWARD TO THE BELLY WHILE ON MY TAILGATE...SHARP KNIFE AND I'M DONE QUICKLY....I DO NOT TAKE THE NECK NOR THE RIBS.....I HATE THE FLAVOR AND TEXTURE OF THESE AREAS

THE TENDERS SOMETIMES DO NOT COME OUT...DEPENDS ON MY SHOT ANGLE (ARE THEY HIT) AND........THE AIR TEMP, TORRID FLY ATTACKS, AND MY LOCALE .....MOST OF THE TIME...THE AIR TEMP IS SO HOT HERE THAT I MUST ACT QUICKLY....AND YES ...SOMETIMES I DO NOT GET THE TINY TENDERS....AT THE COST OF LOSING MUCH MORE MEAT

[Cowboy]

I am gonna jump in on this, I have an extensive background killing and proccessing big game. I am big on gutting ASAP simply because that is where the most danger lies and I want them out before the deer hits the ground if possible.Next step is get that skin off within the hour of death. Now as far as the deboning, I prefer to do that while everything is still warm unless I am hell bent on continuing to hunt that day(freezer meat hunts) I normally hang the deer head up peel out the backstraps and tenderloins and gettem on ice to cool. I bone out both hams and add them to the ice spread out to cool ASAP my finally is to take the shoulders apart and keep the nice cuts to make jerky. Every other scrap of meat is taken off (including ribs I am a meat whore) that pot is spread into a long wide plastic pan and set into a freezer or on more ice to cool.
The scrap meat is converted into a specialty that Marty has experienced we call them Pepper Sticks and or bologna, no sense using good cuts of meat to make the sticks or jerky shooter products.
The loins/backstraps as soon as cooled are butterflied and vacuum packed in meal sized bags (2 pounds +) for my family and frozen some of course are cooked that evening.
The nice cuts of shouler meat are sliced along with some of the hind quarters and they are placed in ziplock bags with jerky brine allowed to soak overnight and then either smoked or frozen for future smoking.
The baoned hind quarters are handled several ways some rolled into roasts and a little trick I found couple seasons ago, take one and put it in the freezer until it is almost frozen and then have it chipped, you havent had a southern lancaster county cheese steak until I have made one for you with chipped hind quarter heat up the black iron with lottsa butter (not browned) sling in loosly seperated venison chips chopping and flipping little salt and pepper to taste slap the shread cheese to it and slider onto a bun(I like my buns toasted) onions are optional as well as sauces.
I have my own slicer and grinders and proccess 15+ deer a year and I have to say nobody ever says my meat taste gamey.
Marty looks like we need to do a video "From ground to freezer in 60 minutes"