Topic: Butcher Venison
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Answers to Common Questions
How to Process, Butcher, and Make Venison Taste Good
Kill the deer with a quick and ethical shot. Only take heart and lung shots due to the massive amount of blood loss. Blood in the meat is a major cause of gamey flavor. After the shot give the animal time to bed down and expire. Bumping the... Read More »
Source: http://www.ehow.com/how_5264064_process-make-venison-taste-good.h...
How much is venison from the butchers?
go to scotland and try highland wild venison. you can't get better, their are estates that will let you hunt and shoot deer, their Chef will cook it for your dinner, you wont get fresher, or tastier. but it will be deer soz. Read More »
Source: http://uk.answers.yahoo.com/question/index?qid=20090115025230AAef...
What is the best way to butcher venison?
I always differ from about 75% of hunters on whether to hang. Most people don't have the temp. control needed so I definitely recomend against it. Also everything I've read and my experience says that getting the meat off and cooled faster ... Read More »
Source: http://answers.yahoo.com/question/index?qid=20091214065448AAwOIkw
More Common Questions
Answers to Other Common Questions
There is no excuse for letting your meat go bad before it can be processed. Here's a how-to on getting your deer quartered and on ice in minutes.
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Source: http://hunting.about.com/od/deerbiggame/Hunting_Deer_and_other_Bi...
Once your deer has been properly skinned, proceed with butchering or hang it to age. It can be aged in a meat locker, or if the temperature is 40 degrees or less, you can hang it outside. Place cheesecloth, a large sack or a sheet over the ...
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Source: http://www.cheflaszlo.com/butcherdeer.html
