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Started By
Message
re: Cleaning deer - how much meat do you keep?
Posted on 11/25/24 at 1:27 pm to tke_swamprat
Posted on 11/25/24 at 1:27 pm to tke_swamprat
Heart is my favorite muscle on deer.
Tenderloins and heart get cooked that night.
Tenderloins and heart get cooked that night.
2
Posted on 11/25/24 at 2:12 pm to mylsuhat
quote:
so much fat between the layers of meat that the yield is super low
Can't you use that for the boar meat?
Posted on 11/25/24 at 2:57 pm to TigerSprings
quote:I am not sure what you are referencing
Can't you use that for the boar meat?
Posted on 11/25/24 at 3:01 pm to mylsuhat
quote:
Can't you use that for the boar meat?
I am not sure what you are referencing
People will shoot boars for fun because they are harmful, but they don't harvest them because the meat is so lean that you can't do anything with it (jerky maybe). You have to add a lot of fat to make it worth eating. If you have a particularly fatty cut on a deer, you could mix it with boar to make it edible.
Posted on 11/25/24 at 3:12 pm to TigerSprings
quote:
you have a particularly fatty cut on a deer, you could mix it with boar to make it edible.
Deer fat is not what you want for that. Deer fat is not palatable and all
Of it should be removed before cooking.
Posted on 11/25/24 at 3:25 pm to Red Stick Rambler
quote:
The neck is a lot of meat for grinding although I've never cooked one as a roast.
I’ll debone it and do a Mississippi pot roast recipe with it one night at the camp. Served up on some fresh pistolettes, shedded lettuce and tomato and a little horseradish mayo.
Posted on 11/26/24 at 12:08 am to Red Stick Rambler
I skin then take 4 quarters. backstrap, and what neck meat I can. I never gut one just dispose of the entire carcass for the coyotes. Everything I remove gets ground.
Posted on 11/26/24 at 6:04 am to Red Stick Rambler
Save those shanks. If you haven’t made uso buco with deer shanks you are missing out. I threw away a lot of shanks until I learned about this.
Posted on 11/26/24 at 7:32 am to mylsuhat
quote:
The flank meat is hit or miss. Sometimes there is so much fat between the layers of meat that the yield is super low
Have you ever tried making a Rouladen using the belly/flank meat? I had never heard of this until seeing them make one on Meateater. It's season 10 episode 3.
Rouladen Reciupe
I've now made it several times and it's absolutely incredible. Sure it takes extra time when butchering but it's 1000% worth the extra effort.
Posted on 11/26/24 at 8:09 am to yudaman
I have not. I will need to try it next time
Posted on 11/26/24 at 8:18 am to yudaman
Nice. Will definitely try that for flank meat.
Posted on 11/26/24 at 8:28 am to yudaman
quote:no wax aftertaste after eating this?
belly/flank meat
Posted on 11/26/24 at 9:11 am to White Bear
Nope, none at all in my experience and I've eaten it a dozen times. I'd highly encourage you to give it a try.
Posted on 11/26/24 at 9:12 am to mylsuhat
quote:
Neck, all 4 quarters, straps, tenderloins, heart
I do this, but I just can't stomach the deer liver.
This post was edited on 11/26/24 at 9:14 am
Posted on 11/26/24 at 1:38 pm to Red Stick Rambler
I would keep the heart, but every deer I shoot is in the heart.
So I just pull the straps and throw the rest on side of the highway.
jk
So I just pull the straps and throw the rest on side of the highway.
jk
Posted on 11/26/24 at 1:57 pm to Red Stick Rambler
I don't open the cavity of the deer when we get one nor do I skin it.
I'll hang it up, and open the skin down the backbone and down shoulders and hips.
take the backstrap and then the shoulder and hip/ham meat.
I'll then reach through the side and remove the tenderloins.
that's it.
I'll hang it up, and open the skin down the backbone and down shoulders and hips.
take the backstrap and then the shoulder and hip/ham meat.
I'll then reach through the side and remove the tenderloins.
that's it.
Posted on 11/26/24 at 10:42 pm to mylsuhat
quote:
Neck, all 4 quarters, straps, tenderloins, heart & liver
I don’t know how y'all keep the heart for anything. Where are y’all aiming?
For me, my trusty .223 turns the heart into liquid soup.
Posted on 11/26/24 at 11:21 pm to Squirrelmeister
If it’s a doe for meat, within 100 yards?
One tap behind the ear
One tap behind the ear
Posted on 11/27/24 at 6:14 am to Squirrelmeister
quote:real men use bows so.....
For me, my trusty .223 turns the heart into liquid soup.
Posted on 11/27/24 at 9:27 am to mylsuhat
quote:
real men use bows so.....
Yeah for sure. My crossbow is a deer killing machine but I normally double lung them rather than going for the heart.
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