Last year when I posted about processing deer meat, I failed to mention how I learned to do all that I did with that deer. This time, I’d like to give credit to my good friend Robin. The first time one of the boys shot a deer, she and her husband came over to teach us. Her husband showed the boys outside how to hang, skin, and quarter it. Inside, Robin showed me how to cut the meat off the bones and process it.
Robin did comment on that post last year, though, something that I had left out:
We are super picky about removing all the connective tissue (silver skin), fat, and bone from the meat. This has proven to be the best way to keep our meat from getting any strong, wild flavor after freezing.
Let me tell you, Robin is right. I serve venison to people all the time and they do not even know it. I take it to fellowship meals at church, too. No one has ever noticed a thing. Our deer meat does not have a gamey taste at all.
But unless you are shown, it’s hard to understand the description so I took a couple pictures.
This might look like good marbling to a beef eater. But to venison, it’s going to make you hate it forever. Cut out all the white stuff you can find. Like this:
One last thing I’ve noticed about the flavor of deer meat–bucks tend to taste stronger than does. So, if you are expecting extended family that would rather die than eat Bambi for supper, make sure you pull out a doe roast and not a buck.
This post is linked to the Homestead Barn Hop, French Cuisine Friday, and the Hearth and Soul Hop. Also, the Backyard Farming Connection’s Homesteading Kitchen Skills.