Home Forums Hunting & Shooting General Big Game What do you do with your critters

Rib, flank, and brisket meat are all ground.

I have tried deer ribs many, many times and have not been able to make them to my satisfaction.

The best way I found to prepare deer ribs is to pressure cook, then finish on the grill.

I don't slice steaks until just prior to going on the grill. Minimizes freezer burn.

In the process of finishing one up here, one shoulder & neck meat to go !

Same here, I like to wrap the major muscle groups whole, and cut them when they're thawed and cooked.

PS, New2, that's some fine-looking meat!!

I didn’t read all the posts but noticed a few guys cutting their back straps into steaks before presumably vacuum sealing them. A few years ago I started cutting them into about thirds and trimming nothing off before vacuum sealing. I trim all the fat and blue off after I thaw them. I just feel it keeps them a bit fresher and makes better eating. I just had back straps for dinner tonight!

Depending on what I’m running low on I cut out the loins and back straps, get a roast or two from the hams and burger the rest. I usually soak all my burger meat a few days in a 5 gal bucket with water. Changing it twice. Then add a little beef fat and grind.

with Deer. I save back straps and tenderloins. cut the straps into thirds and freeze them the rest of the deer gets made into Italian and breakfast sausage and minute steaks.

Pretty much ch same as OP. Steaks, roasts and lots of grind. All done at home. A decent grinder is a must.

I cut good steaks and chops and good roasts from the backstraps, loins and hind quarters. Every thing else becomes stew meat or burger. I have cut up all my own animals since I was 16. GD

Eat all the way to the bullet hole. The backstraps get et first. Be Well, RZ.

Loins, straps, and a few hindquarter roasts, which are either crock-pot material or fajitas. The rest is burger. I generally do my own, unless it's a lone single doe late in the evening, and then I might run it to the game processor 6 miles down the road. I generally don't like to dirty up all my equipment for just one average-sized deer. He'll skin/gut and do my straps and loins whole, and grind the rest for $60. We use a lot of burger every year. My burger is leaner, so we'll use his for chili and soup.

When I left this morning, my wife was putting two roasts in the crockpot for tonight. Will be good with rice and gravy.

Fortunately my wife loves game and fish. I process my own deer. We eat pretty much every bird and edible game animal we can shoot. My goal every year is to kill enough deer so we have a years worth of ground meat. We like deer steaks and roasts too.

Fixing on doing 50lbs of fresh sausage and 50 lbs of smoked sausage.

So, so friggin cold over the weekend, figured I make deer burger, in the basement;





70lbs should get us through the rest of winter.

Happiness is bags full of backstrap medallions.

Yes it is. I smile every time I open the freezer.

Preach it Brothers !

If you use pork as an adder, remember that pork only lasts about 6 months in the freezer before it starts to go bad. I never add pork fat to my game animals' meat.

I don't do steaks with my big game meat. With the backstraps I prefer to leave them as roasts that are about 6 inches long. This way when I BBQ them they stay more tender and it is easier to cook them to medium rare. I don't do round steaks either. I like to use them to make fajitas.

I hunt for 3 weeks straight in 3 seperate states

I drop stuff off at a butcher

Smoked German style sausage.