How To Process A Deer Hind Quarter

You follow the natural seams in the meat to take off your individual cuts. Lay the quarter on a big cutting board and use a sharp knife to carve it into thin slices so it isn’t too chewy or touch.

Do it yourself venison! Venison, Food, Recipes

These are the ideal cuts for jerky.

How to process a deer hind quarter. Different cuts of venison depend on the butchering process and can range from ground meat, steaks or roasts that come off of the hind quarter, front shoulder or backstrap. Venison is a fun change from the usual beef, chicken and pork found in most kitchens. Breaking down the deer hind quarter.

It is a food that has served as a staple in the lives of pioneers in north america. Different cuts of venison depend on the butchering process and can range from ground meat, steaks or roasts that come off of the hind quarter, front shoulder or backstrap. The process of breaking down the deer hind quarter however is largely the same.

If pork is “the other white meat,” venison is certainly “the other red meat.” although often overlooked at the dinner table, venison offers a lean, finely textured and robustly flavored meat with a. After its rested, lift the hind quarter out of the roaster and allow the drippings to stay in the pan. Pay attention to his recommendation for.

Front shoulders, backstrap, tenderloins, and hindquarters. Chef's advice on how to butcher a deer hind quarter. Pile up the venison slices in a large casserole serving dish.

Then with a winch raise the deer up to where the area you will be working on is about chest level. First 7 minutes is breaking down the hind quarter. The images are taken from this same video for easy reference.

If the deer is still warm at this point, you can peel the hide down to the front shoulders. Next, we are going to separate the hind quarters. We are also going to detail how to get a great sirloin roast from a hind quarter.

Meanwhile, use your knife to loosen the tissues. First, a disclaimer—there are literally endless options for how to divide and conquer a deer carcass, and there is no right or wrong way. Take a knife and puncture a slit in the soft spot on both legs.

We explain how to butcher your deer and the materials you will need. This illustration by artist nadia van der donk shows where the different cuts of meat come from on a deer. The tarsal glands between the hind legs on the hide is the main concern,” don’t touch it” just cut the legs off several inches above it prior to skinning the deer.there is some yellowish fatty looking glands located in the hind quarters that i like to trim out as.

These parts can be used for many great dishes. We leave the hind quarters attached to the pelvic bone during this final butchering stage. Process a deer’s hind quarters november 21, 2018 dr.

This video shows how to “break down” a deer ham (or hind leg/quarter) into the separate muscle groups, or roasts — including. It's important to properly identify the different cuts and cleanly and effectively prepare it for storage. Hind quarter removal b on the inside of the carcass, make a cut that separates the back legs about midway on the deer.

Here is another excellent youtube video from cabela’s showing you the hind leg butchering process step by step. The hind quarter of a deer is also called venison ham. The major portions are the round steaks.

If you are the happy recipient of a hind quarter of a deer, you are in for a nice treat from some delicious cuts of meat. “the canadian settler’s guide,” published in 1857, used no measurements in instructing newcomers on preserving venison. Craig harper shows you how to process a deer's hind quarters, and how to identify the cuts of meat.

Using a big game gambrel, insert the gambrel into each hind leg where you made the slits. When processing a deer on your own, the connection you feel to each package you pull out of the freezer is unmatched. Venison refers to the meat from deer, elk or antelope and is an alternative meat source with less fat, cholesterol and calories than traditional beef, pork and lamb.

To quarter a deer is butchering it in four parts: A hind quarter alone from a single. The process of breaking down the deer hind quarter however is largely the same.

This process will be influenced by where you’re quartering the deer, either in the field or at home. Keep pressure on the quarter and pull away from the natural position as though you were bending the leg behind the deer’s back. How to process a deer:

I’ve butchered many of my deer, and it does take time… but knowing how to do it right can help you speed up the process. When possible, i like to hang my deer and start by making a cut around both hind legs then a straight cut to the cut you have already made when gutting the deer. Venison refers to the meat from deer, elk or antelope and is an alternative meat source with less fat, cholesterol and calories than traditional beef, pork and lamb.

There are a lot of ways to get the job done, here is what.

6 tips for a safe, legal and fun cow elk hunt http//go