I worked up a doe yesterday. Ground all the.meat from the 3 good legs. Ate the heart and tenderloins for supper and cleaned up the loins and cut them in 3 pieces Each. Vacuum packed those in 3 about equal amount bags.
I always freeze and vaccum pack loin chunks or back leg muscles whole. They are less likely to freezer burn and it gives you the option to use it whole or cut up like you want later when you cook it. I don't like the neck meat and don't keep it off a doe. I do add a little fat to my grind. I use beef fat trimmings. Probably 5 to 10 %. I have another sitting in salted ice Drained daily that I will work up Sunday. The OP does an excellent job cutting one up. I end up with more wasre than that but I don't keep anything white in mine or any of the connective tissue silverskin. I would rather have less that is good tasting than more but strong tasting.
