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As home cold remedies and chili recipes go,
so goes hunting. That is, everyone has a favorite way to do it. This
presentation shows the way I like to prepare deer meat from shooting it, to
butchering it, to cooking it. There may be better ways, but since I am the
world's foremost expert on my opinion, I choose to do it this way.
I started butchering my own deer in the mid 1980's when
I lived in Wisconsin. Since then, I've done over thirty animals. I didn't like
the way some of the meat shops operated. They mixed other hunters' venison with
mine. Sometimes the meat was of poor quality because the animal was gut-shot or
because the hunter didn't know how to field dress his animal. Sometimes, the
meat was spoiled because it was too warm for too long. Also, meat shops don't
have the time to be as meticulous as I would prefer. They have hundreds of
animals to process and sometimes they leave blood clots, hair, mesentery, etc.
on the meat and in the burger. You can find deer processors who do good work,
it's just that they may not make the cuts exactly as you want them, or wrap the
meat as thoroughly as it should be. Some, maybe most, are pretty expensive.
These and other problems lead to venison with a strong, pungent, (wild) taste.
This is unnecessary and easy to avoid. Many people don't like venison because of
the "wild" taste. If your deer is properly killed, field dressed, aged,
butchered and cooked, you will have a steak or roast that is to die for. If your
family or guests don't like such venison, they don't like meat.