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

billyhill

By billyhill
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billyhill

billyhill

Posted
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)
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billyhill

billyhill

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Posted

Taking a break, so I have a chance to answer

  On 12/14/2022 at 10:11 PM, lemniscate said:

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

 

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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.

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lemniscate

lemniscate

Posted
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.

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billyhill

billyhill

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Posted
  On 12/15/2022 at 1:30 AM, 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.

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I would love to hear more about SV and venison.

billyhill

billyhill

Posted
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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.

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billyhill

billyhill

Posted
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Posted
  On 12/15/2022 at 1:30 AM, 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.

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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. 

Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted (edited)
  On 12/15/2022 at 1:20 AM, 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.

Expand  

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)
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Anna N

Anna N

Posted
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.  

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Anna Nielsen aka "Anna N"

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billyhill

billyhill

Posted
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  On 12/15/2022 at 4:43 PM, TicTac said:

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

 

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

 

:)

 

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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

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gfweb

gfweb

Posted
Posted
  On 12/15/2022 at 6:53 PM, billyhill said:

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

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

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