I use the neck as a roast. Backstraps go into steaks along with tenderloin.
Most of the hindquarters get ground with beef fat added.
Sometimes I’ll take that big square muscle in the hindquarter and dress it up and make it into a boneless rump roast.
I sear it in a hot cast iron skillet on all sides and then lid it and let it cook for about 3 hours in the oven on 250 or thereabouts with some taters and carrots.
The inner loins, or “whisker loins” as I call them get cleaned up, wrapped in bacon, and thrown on the grill for about 20 minutes just as they are.
I will sometimes cut a few steaks out of the backstraps about 3 inches thick. I will then butterfly them and then wrap a piece of bacon around them with a toothpick through it and grill them. They are really good like that. Especially after marinating for 24 hours.
We eat the heart and liver too.
Would like to get into making some brats and summer sausage but after cutting up six to eight deer I’m pretty well done with it, lol.
Last edited by JTrapper73; 11/28/22.
