Skinning wild game

When I butcher for others, I call it backstrap too.

"You want half the deer for cutting it up"
"Naw, but I will take a backstrap and a piece of sweetmeat"

Makes it sound like a better deal to the guy. "Backstrap" sounds tough, but we know that's not true!

My processor is actually a grocery store, and the butcher is the owner's son, and a friend. He keeps it seperate with my check tag, so it never gets mixed with someone else's mess.

Codger


My mom is still kicking pretty good and if I called the loin sweetmeats she would kick me outta the house.... I believe in her time, sweet meats were brains,. lol.... Back strap and loin...best thing going...

Dad is 82 with falsies... bought himself a tenderizer this past season. Says it makes his chompers easier to deal with. Talk about making an already piece of tender backstrap even more tender...is amazing... Thing is,,,he wants to charge us to tenderize ours...lol... I guess that fixed income living causes that.. he is funny....
 
Here, in Tennessee, if I hunted every deer season statewide, every zone and bonus hunt, and killed my limit, I would kill two bucks and over three hundred does (actually antlerless deer).
Codger

Codger.. what do the deer there typically field dress?
 
I understand Codger. Even though I don't seriously hunt, I buy a ticket every year just to support the state game management program. I get deer in my front yard and back yard, but whenever I pick up a gun and go looking for them, the little bastards disappear like a fart in a windstorm. I'm a total failure at deer hunting, it's just too much work.
 
Thanks to all who posted - Codger, Packrat, Runningboar, and the rest of you road kill gourmets...much appreciated. Here in my neck of the woods, when a deer gets bonked, it gets picked up by DEC or the state police, goes to a local cutter and is designated to feed local poor people in shelters. Right.
 
Codger.. what do the deer there typically field dress?

75-110# for a doe, 100-165# for a buck. Exceptions on both sides of the coin, of course. Biggest buck for me dressed out at 185#. Smallest deer dressed at 45#, a roaster.

If a citizen does not pick up a road killed deer, the highway department's flatbed crew has the nasty task. They get the skonks too. Phew!

Codger
 
Now thats just not fair , I haven,t had breakfast yet and somebody mentioned deer ribs . If there is one part of the deer that is dog meat ? They is it .

You all just send them up my way and I will dispose of them proper .
(proabably in the slow cooker . ) L:O:L
 
Now thats just not fair , I haven,t had breakfast yet and somebody mentioned deer ribs . If there is one part of the deer that is dog meat ? They is it .

You all just send them up my way and I will dispose of them proper .
(proabably in the slow cooker . ) L:O:L

By the time we skin all the meat off the ribs, there isn't anything left. Rather that meat go into the sausage or hamburger pot.

Codger,,,,our Doe sound similar in weight, but your Bucks definitely go higher on the top end. A good buck down here weighs out around 130. We need better brouse..and a lot more rain... At least we have all we can use between seasons.
 
Even better habitat may not increase the average deer size. The closer deer live to the equator, the smaller they are, the Florida Key deer and the huge bucks of Manitoba being examples. Some of the Canadian and Northern U.S. deer dwarf the ones here in the Midsouth. Certainly genetics play a role, but our herd has Northern genes, introduced during restocking in the 50's and 60's. Since I hunt for enjoyment and food, smaller deer (and more plentiful deer) are fine with me. It does irk the ones who hunt as a competative sport though. Yeah, it is nice to kill a bruiser at least once in your life, the stuff tall tales and hunter's dreams are made of, but once you have, you learn that antlers make awful soup, and young doe or yearling is much more mild and tender meat. Ah gots a story I wrote about this some time back. Perhaps I'll post an excerpt here, if there is any interest.

Codger
 
Even better habitat may not increase the average deer size. The closer deer live to the equator, the smaller they are, the Florida Key deer and the huge bucks of Manitoba being examples. Some of the Canadian and Northern U.S. deer dwarf the ones here in the Midsouth. Certainly genetics play a role, but our herd has Northern genes, introduced during restocking in the 50's and 60's. Since I hunt for enjoyment and food, smaller deer (and more plentiful deer) are fine with me. It does irk the ones who hunt as a competative sport though. Yeah, it is nice to kill a bruiser at least once in your life, the stuff tall tales and hunter's dreams are made of, but once you have, you learn that antlers make awful soup, and young doe or yearling is much more mild and tender meat. Ah gots a story I wrote about this some time back. Perhaps I'll post an excerpt here, if there is any interest.

Codger

Storys are good :thumbup: :thumbup: :thumbup:

I agree on the tender Doe, we thinned the herd this past season and they are definitely better eating. But the 14 year old grand daughter taking that big tall rack was priceless too!
Meg1.jpg

she used a 30.06
 
My buddy harvested one buck 265 pounds dressed . Half an hour from Montreal . A 130 pound buck dressed is typically a 2 pointer about a year and a half old .
 
I still like ribs . It might have something to do with the meat being cooked on the bone .

Next best way I had it was ground heart in rice wrapped in grape leaves .
 
I still like ribs . It might have something to do with the meat being cooked on the bone .

Next best way I had it was ground heart in rice wrapped in grape leaves .

I see,,,,with the size deer you have there, Sure,,,ribs would be great over the coals.... Just not enough meat on the bones of the ones we have down this way.

Like Codger eluded to... way too many deer back years ago and way too much inbreeding. Produces smaller deer. Its getting a little better but still need an import of larger genes.
 
I always thought it had to do with temperature . The larger the deer the smaller the surface area in proportion to its mass . In other words if you are a fatso you are going to generate more heat that is not easy to get rid of . A deer thats up north must be able to retain more body heat .

That 265 pounder was a ten pointer . A typical deer will be well under two hundred pounds .

Those ribs were about seven inches long with the most lip smackingest meat on their that you could think of . They were cooked with souvlaki spices and if I ever get the chance to get down the way where the boy made them I think I,m moving in next door .

Right now I have some buffalo ribs in the freezer and when I figure out how to keep em tender I am going to slow cook them to perfection .
 
Nice deer Packrat! ANd a dear granddaughter too! In that picture, she looks exactly like my own daughter, fifteen now.

Well, here is the opening scene of the story. I'll not post more here because it is quite long. Maybe it is something Clint would want to rewrite and illustrate though.

"Yea, Po Po, I see him, but why him?"
"Cause he be good eatin' son."
"But the old buck there is bigger. Won't that be more meat?
"Old buck is poor doins boy. Now, if we needed some tough hide, sinew for a bowstring or sewin a pair of mocs, then that buck woud do fine. But he'd be mighty poor eatin."
"Sure do like those horns on him."
"They purty to look at son, but make mighty thin soup. Ain't big enough for a powder horn an' we don't need 'em for buttons or knife handles."
"But Ham and Beth would like them and I'd be big in their way of thinkin'."
"Titus, you pull the trigger on that buck and bring home horns, that make you a better man than bringing your brother and sister sweet meat?
"No, Po Po, I guess it don't.Well, then what about that big doe. Po Po?"
"Same thing boy. Old cow ain't much better than poor bull. Ain't fit for nothin' but making more fawns with that there ol' buck, less'n you need a new shirt or pair of breaches, an' you don't."
"And the doe yearling?"
"We'll leave her for another year or so. Give her a chance to make more deer. That little buck is the one we want. Enough tender meat in him to feed us a week and make a bag of pemmican for tough times besides."
BOOM!
"Good shot boy. Let's go dress that deer out and be gone from here 'fore some varmint comes to see what we're shootin' at."

"Titus, did you reload like I taught you too?"
"Not yet Po Po, but you said..."
"Reload Titus. Now. And just the way you was taught. Not a grain of powder more or less, and you center that galina pill in the patch like I showed you. Do any of it wrong, and the best that comes of it is you miss. The worse is you loose your life. Man ain't got a chance in this place without a proper loaded rifle. Chancy enough with one that is loaded proper."
"I understand. Just like you showed me Po Po."
"Good. Now get the deer butchered. Here's my knife. It's a mite big for you, but come summer trading, we'll get you one your size. Next to a man's rifle and the fixins for it, a good iron knife is his most important tool. That's a good first cut...now a bit more there....good. Now pull that out. Good. Now help be get it up on my back and let's git"

"Po Po, why you leave all that other stuff in there. It's a ways back to the cabin, and that deer's awful heavy."
Yore Ma would skin us both if we threw away good meat boy. She's got ways of makin' use of all of that."
"Even the gut?"
"Even the gut. Remember that spiced pemmican sausage you and your sister gobble down?"
"And the lungs?"
"Yep, them too. You know that special sweetbread she makes?"
"Well, I know why you kept the heart and liver. I'm getting hungry thinking about it!"
"Me too, son. Me too. Mind our backtrail. Don't need no hungry critter, red or furred, slipping up on us. Snatch some of that sage there by your foot."


Codger
 
Wow Codger what a great little story.
You should write more!
You could even blend the informatonal stuff like dressing a deer into such great writing and it would make a great book one day. It could pass on a lot of lost or vanishing skills and info.
Just a thought I had while reading your last post.

Bill
 
I appreciate the praise guys, but I have written more. At this point, it is 46 pages in Wordperfect, and much too long to post here on this forum. That is why I mentioned Clint. Now he is a writer!

Codger :thumbup:
 
Codger ? Good reading . I,ve read something else by you that I commented on before .

I can,t say I,ve eaten enough deer to have an opinion on the matter of Old deer making poor eating . I do know that young deer make fine eating . The finest piece of venison I,ve had was fawn liver cooked on a sheet of steel over a fire . In other words the only influence on that meat was a might of heat . Sweet ? you betcha . Deelish . The texture which is half the meal was that beautiful consistent yum that only liver has . I have to say I like liver so I might be prejudiced .

Dang now I,m hungry again . Good thing I have a bit of buffalo in the fridge .
Farm raised and tender as your first love . A bottle of Bowes double dry to go with it . I better watch my fingers while I sharpen my broadheads .
 
If you want to age meat without spoilage, it should be hung (or tossed in a fridge) below 40 Degrees F and above 32. (As recommended by the FDA)

-- FLIX
 
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