My Morning Visitor (graphic pics)

Tommegow

Tommegow

Joined
Dec 16, 2004
Messages
678
I went into the bathroom this morning and saw this guy munching acorns in my backyard. I have a small group of does that come by regularly, but this is the first buck I have ever seen near my house. I think he was wandering around looking for ladies. I have been waiting since last Christmas to use Burton's Knife for this purpose. I usually use a much "pointy" blade to butcher/debone deer. I know now why skinners have a belly. It was a joy to use!! I laid it on my finger when I was done and cut it. It was and still is SHARP. You can see what is left after I debone deer my way.The Abd cavity is never breached. I can reflect the peritoneum forward and harvest the tenderloins. I might make a pointy companion piece for the deboneing, it would be alittle easier around the pelvis and along the spine.
That blood is from an exit wound the bullet deflected up and exited near the spine. I know not everyone likes butchering deer this way, but it works for me.
I also soak it in salty water for 5-7 days changing the water everytime it get bloody, allot the first 2 days less often the last few. It is like aging beef I think.




 
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Nice looking deer.

There are a lot of different ways to do it, but whatever works and is clean. That looks competently done. Is that a 10 point? I've never shot a 10 point.

I cut around and pull the anus and reproductive bits out a ways and tie them off (cutting off the external boy parts), skin it down, then open up the inside and fish the tied off stuff down the pelvis and pull everything down and out. That way nothing ever gets cut so there is no risk of something leaking onto meat (that I don't plan on cooking much before eating). Then I cut out the tenderloin and back strap and quarter it (I cut the quarters off, I don't split pelvis anymore) and I age mine three weeks and eat it bloody rare. So tender you can just about cut it with a fork. Firm, lean, tender and tasty.

I like the folks who gut shoot one, find it dead a mile away, cut open the gut and pull most of the gunk out, drag it to the back of their truck, drive home and hack it up and stick it in the freezer, then eventually pull it out and cook the hell out of it and serve the tough evil smelling meat to folks who have never had venison before. I love that. Makes people think they don't like venison = fewer hunters = more for me. My hunts get better every year.
 
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Looks like a nice one. I am glad the knife served you well. I have about 10 more of these skinners on the bench waiting patiently to get finished. We had fresh venison today for lunch and it was delicious! Good to go Tom. -Burton
 
Nathan the Machinist said:
Nice looking deer.

There are a lot of different ways to do it, but whatever works and is clean. That looks competently done. Is that a 10 point? I've never shot a 10 point.[/SIZE serve the tough evil smelling meat
Click to expand...

Nathan it is a 9 point. This is my second 9 pt nothing larger
I absolutely agree, lack of proper meat care and over cooking are the reason most folk hate venison. As you know aging venison is key.The lack of
marbling make it very easy to overcook!
 
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