Many hunters butcher their own deer each fall, while many others simply drop it off at a local butcher shop and pick up the finished product many weeks later. There are many advantages to doing it yourself, with the only real drawback being the time it takes to get the job done.

Tip 1: Hunt Before You Hunt.
I’ve seen hunters drop off their deer and tell the shop they want “some steaks and roasts and make the rest into summer sausage.” There’s nothing wrong with that, but there is so much more potential with the deer you worked so hard to take out of the woods. Many shops use a formula based on the dressed weight of the deer to determine how much meat will be returned to the customer. The steaks and roasts will likely be from your animal, but sausage is normally done in larger batches and your meat is probably mixed with many other customers’ deer. In addition, the type of sausage is limited. Doing it yourself will ensure you know exactly how your meat was handled.

Tip 2: Yes, You Can!
The first thing to know is that you can do this; there is nothing secret, magical, or beyond the average person’s ability. It is a little work, but the payoff is getting exactly what you want, with the variety and quality that will let you enjoy your hunt again and again. Get a book or go online for instructions, and accept that you may make some mistakes the first time. It will get easier.

Tip 3: Have a Plan.
Think about what you want to get out of your deer before you start, and plan your butchering to meet your requirements. Cutting the best parts into steaks and roasts is obvious, but if you plan ahead, you can use other parts of the deer for great dishes instead of just trimming that meat to be ground into hamburger. The shanks (lower parts of the legs) can be braised in a dish like osso bucco. The neck makes a great roast; ribs can be prepared much like pork; and the trimmings can be made into chunks (stew), chopped (chili or stroganoff), or ground (tacos or spaghetti).

Tip 4: Proper Prior Planning.
Think the process through, and have everything you will need at the start, from a torch to clean errant hairs off the meat, to a heavy-duty trash bag in a large container for the inedible stuff. Have a clean area for the packaging, with a system to write on the package as soon as it’s sealed. You’ll need a way to periodically clean your hands and tools, and you should make a plan for the final clean up when you are finished.

Tip 5: Clean and Sharp.
Assemble everything you will need in a clean, well-lit area. Remember that sanitary working practices are vital. You will need several different knives, but the most important characteristic of a good knife is that it is sharp. A high-quality, expensive knife that is dull is dangerous and will make you miserable. Have a sharpening strategy during the process and take a break to sharpen as often as necessary.

Tip 6: Other Details.
I’ve purchased a number of things to process deer that I now use all year long for many other kitchen chores. These include a vacuum sealer, large cutting board, couple of decent knives, commercial-grade containers, burger press, grinder, and kitchen scale. Always trim and discard any visible fat (deer fat does not taste good) and any ‘silver skin’ connective tissue as you process.

Tip 7: Make the Mundane Marvelous.
The inevitable bucket of trimmings that get ground into hamburger need not be boring. I’ve tried a lot of recipes for sausage, and have become partial to the Hi Mountain brand of seasonings. Simply grind, mix, portion (sausage does not have to be stuffed into links), package, label, and freeze. Or cook it in the morning!

« Top »