What are you guys going to make with this years deer harvest?

I generally cut the chops/ back straps into thirds and grill whole to 135*.
The hearts and the Tenderloins get eaten at deer camp.

I no longer keep just plain Venison roasts, they just don’t get eaten. I turn those cuts of meat into Pastrami and Corned Venison. Now that’s some good schit.

Then it’s to the grinder.

Burger 50-50 with beef
Sausage 50-50 with a pork Butt
Smoked:
Polish
Polish W/Jalapeño
Summer
Snack sticks
Jerky ( ground)
Hot Dogs

Fresh:
Brats
Potato
Holiday
Blood Sausage ( maybe)

Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.