Home Forums Hunting & Shooting Hunter's Campfire The perfect deer

Disclaimer: unfortunately this is not my kill 😭 but I sure wish it were. Most people I know just grind it all up.

Whover did the trimming and cutting on that created a work of art.

Nice! I don’t grind all of mine up. I enjoy the steaks, backstraps and roasts too much.

That's how it's done!

Cut those back straps about 2" thick, beat out with a meat hammer, dredge in milk and egg then a seasoned flour coating in hot grease.

Never been a better fried tenderloin sammich than fresh kilt deer.

Grinding up a back strap is like grinding up a prime rib. Grinding up 20 dollar bills to make 5 dollar bills.

Very nice, but that's an awful lot of meat for what appears to be a small deer. I'm going by the rack and head size, but I could be wrong.....just ask my wife.

Very nice indeed!

I was just going to say the same thing

Looks like two deers worth of meat.

It’s beautiful but now that I look at you may be correct

Hank

150# so should yield 60# give or take.

Also a pile if bones laying in back to right of burger. Burger looks to have fat added as well so some bulk there.

Never understood why people add fat to their burger. Not telling how old that fat is if they use a processor and pork fat goes rancid quick, fast and in a hurry.

I’m that guy

I’ll grind it all.

💀

That was my first thought too. No way all that came from 150lb deer.

Grinding is the last resort, one can always grind it, hard to make steaks & roasts out of ground meat.

I could grind a whole deer and only have that pan of meat.

Im a little choosey though. I don’t carve out the nasty acorn tallow from inside ribs or the ass canal meat or any blood shock.
I usually have to ditch one or both shoulders.


Fugg steaks, i dont kill cornfed does. Tenn is a no bait state.
Almost all of my bucks are a gag a maggot piss soaked and rutting. Make jerky or burgers, soak and nuke with several forms of seasoning, marinade, natural hickory smoke to get passed that.

If they are really gawd awful swamp bucks, I give em to the Food Bank.

I’ll grind backstraps too. Sometimes.

Dogs had a frozen backstrap party last summer. Toss half a dozen straps. 2014-2016 deer. Out with the old. Hell with, grind it all now.
Shît on a shingle and burgers, chili, sloppy joes 🤙

'Murica!

I usta do all that, too.
Any more, I take the back straps, tenderloins and a couple of muscles out of the hams. The rest makes ground meat and kiel basa.


"... Never understood why people add fat to their
burger. ..."

^^^This^^^

I don't want a "beef" burger or a "pork" burger. I like my ground venison just fine, as is!

Now, to make sausage, you gotta add some fat.
Pork fat is the cleanest, easiest way to make sausage.
Beef tallow works VERY well but can add flavor to your sausage and it's yellow.
I have some Jewish friends, so always use beef tallow.

Breakfast sausage and kiel basa both need fat to cook/cure properly.

We add the fat when we get ready to stuff casings. Never added before freezing.

Dress off the fat, grind the deer meat, add some beef fat, add some ground antelope, eat like a king.

Osky

At least