I butchered my doe last night and just kind of winged it, does anyone have any good links to videos for butchering?
I just follow the seams and break down into major muscle groups. Next I trim up really good and cut into steaks, stew, or grind. Vacuum seal and freeze.
Yep practice, for me it is important to trim away and fat and silver skin, I spend more time trimming than I do cutting it up.
yea that silver skin is rough to get off, what do you do about the film on the meat just try to scrape it off?
I cut my deer up into pound to pound and a half chunks and bag it up in game meat bags. Most of the venison I make is sliced into medallions and either grilled or fried, not steaks and roasts.
I mostly deep dry em with Korean soup stock or I ground then on hamburger helper beef pasta. Got to love eating what kings and nobles eat
Practice and patience. Take your time and do a good job trimming and you will be rewarded with some of the best meat available. Its a little overwhelming the first time you do it but it gets easier each time you do it.
Very sharp knife and use it the same as you would skin a fish. Push against the silver skin without slicing, You will get better.
Once I get the Silver skin started, I tip my knife upwards a bit away from the meat and I can usually get it in one swipe. A chef showed me that one. Other than that look up gutless skinning. I started doing that a few years ago and its the only way to go, IMO. And thats the only one that matters. LOL
I like the idea of skinning before gutting but I like to age my deer with the skin on for 10 or so days if temps are right. If I go to fridge aging I would defiantly do it.
How To Process Your Deer - YouTube watch this video and search the other parts. I think there is 4 videos total. this is pretty much the method I use and these guys do a great job explaining all the cuts of meat.
