Page 46 - Herman Family Cook Book

Appendix: Processing Venison: step one
/GROUND
/CHOPS
Note: We do not cut through bone to avoid CWD and other disease.
What’s what and when?
In the field:
• Field dress the deer by removing the internal organs generally where the deer fell.
• Offer the gutted material
to wild animals away from domestic animals. Dogs can get sick.
• Remember to put license on deer before moving it from the field.
• Get the carcass out of the field as soon as possible.
Before the kitchen:
• Rince the cavity of the carcass with cold water.
• Hang the carcass in a clean garage.
• Remove the back strap (tenderloin) meat.
• Remove the skin on day one starting from rear legs peeling down toward head. When skinning lower part of foreleg, remove low- er part of front legs and head, and set aside antlers for personal memorial and prep hide to donate.
• Cut excess fat and bloody gun shot areas off meat out.
• Leave the carcass to hang for 1 to 2 days for the meat to cool and firm up prior
to butchering.
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