Quote:
Originally Posted by Mark Faust
What exactly do you want to know Alex?
Some pointers......
Bleed it well.....Otherwise the meat is really bloody when you thaw it out later after freezing... I cut the head with a hand saw off before hanging.
Save the brain, and learn how to tan the hide with it (you can find plenty of how to videos online for that). It takes forever but lets you really appreciate what your ancestors went through to have a usable hide.
In college (in Alaska) we ate deer almost every day. We poached them illegaly....... my favorite ways to cook deer is cut the meat into small strips and stir fry it with mixed vegetables, or throw it in a crock pot over small red potatoes with celery, baby carrots and lots of salt and garlic.
I had a friend who made damn good venison jerky in his stove.... I will never know his process as he died 6 years ago.
The heart is large and tasty...... I never ate any other organs of the deer.
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Was just looking for general ideas...since I didn't get a shot this year, don't have any specific questions yet. Will come back to this in the fall.