Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Breaking down and packaging a deer (it is going to be a long night)


Recommended Posts

Posted (edited)

My venison guy is dropping off a deer. It is quartered and ready to be deboned, broken down, vac packed and frozen. Anyone want to see anything in particular?

 

Edited by Smithy
Adjusted title for clarity (log)
  • Like 1
Posted

Taking a break, so I have a chance to answer

3 hours ago, lemniscate said:

Do you grind a bunch?  Or do you do some unusual cuts like neck roast or ribs?

 

I am a cuts guy. I grind from the muscle group on an as needed basis. A lot of that is driven by my wimpy kitchen aid grinding attachment making mass grinding a daunting task.

  • Like 1
Posted

Seems to be some nice fat on those cuts.  That's not too common for us out west here.  Our deer (mule and coues) are lean.  I like cuts too.  Sous vide really has changed up my wild game techniques.

  • Like 1
Posted
2 hours ago, Johntodd said:

A basic tutorial would be nice.

 

I have seen a good one online. I will check my bookshelf and reccomend some titles soon.

  • Like 1
Posted
1 hour ago, lemniscate said:

Seems to be some nice fat on those cuts.  That's not too common for us out west here.  Our deer (mule and coues) are lean.  I like cuts too.  Sous vide really has changed up my wild game techniques.

I would love to hear more about SV and venison.

Posted
1 hour ago, billyhill said:

I would love to hear more about SV and venison.

I've sv deer tenderloin at beef Temps and been happy w it

Posted

Tenderloin doesn't hang around long enough to be SV. We ate both of those entirely too quickly and did an eye of round to satisfy the masses.

  • Haha 1
Posted
2 hours ago, lemniscate said:

Seems to be some nice fat on those cuts.  That's not too common for us out west here.  Our deer (mule and coues) are lean.  I like cuts too.  Sous vide really has changed up my wild game techniques.

I would like to circle back to your experiences with deer fat. I am undergoing a revision of my thinking about deer fat. I rendered 1/3 cup from this deer and it tasted fine. Contrary to what I was taught. 

Posted (edited)
11 hours ago, billyhill said:

Taking a break, so I have a chance to answer

I am a cuts guy. I grind from the muscle group on an as needed basis. A lot of that is driven by my wimpy kitchen aid grinding attachment making mass grinding a daunting task.

I have to agree with you on cuts. Friends of mine who hunt always grind everything except for the tenderloin and maybe a roast or two.

I used to watch my uncles break down deer with little more than knives and a hacksaw. They also did a pig every year but that's another story.

I've broken down lambs in the past and since it's pretty much the same anatomically I'd like to have a go.

Now I just have to convince one of my friends......

 

 

Edited by Senior Sea Kayaker (log)
  • Like 1

'A drink to the livin', a toast to the dead' Gordon Lightfoot

Posted

@Shelbyalso has given us some great tutorials on breaking down deer. Here is one of them, but there are others in the same thread.  

  • Like 2
  • Thanks 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted
1 hour ago, TicTac said:

Wonder what the marrow is like on those bones....

 

Got a hack saw (or better yet, a band)!?

 

:)

 

Have a saw and marrow is on the to do list. The 3rd pic I posted is bone in shanks. May cut them down further for an osso bucco style presentation. Looking forward to making stock from some of those bones. Bag of bones.

20221214_210615.jpg

  • Like 4
Posted
15 hours ago, gfweb said:

I've sv deer tenderloin at beef Temps and been happy w it

I am wondering if this would be the way with roast. Specifically the "football roast" or sirloin.

Posted
1 hour ago, billyhill said:

I am wondering if this would be the way with roast. Specifically the "football roast" or sirloin.

 

I'd say 135 x 1 day or so.  Guessing, as I've never done it

  • 4 weeks later...
Posted
On 12/15/2022 at 2:05 PM, gfweb said:

 

I'd say 135 x 1 day or so.  Guessing, as I've never done it

Your guessing was just about perfect. Thanks for the prompt. 

  • Like 1
  • 5 weeks later...
×
×
  • Create New...