Search Feature

Tuesday, December 18, 2012

Venison for the winter






Have this year's white tail deer cut up and bagged for winter use.  It's a nice feeling to have the meat on hand.





I left two of the back straps whole and cut the others into steaks..





I butterfly the steaks... make the first cut not all the way through, then the second cut...then  open the steak like a "book".












I ended up with about 50 steaks...






cubed meat for stew, burger, canning, etc..






saved the neck roasts whole...




bagged the front shoulders whole... they're pretty good roasted over a campfire.




I'm pretty happy!
It will be nice to have on hand this winter.


Hope everyone had a safe and successful season. :)

6 comments:

Marc van der Wouw said...

Wow,50 steaks!!! looks good....

Nancy said...

It looks fantastic, so lean and fresh. I miss venison; back in PA everyone I knew hunted, but in Indiana I don't have the hunter friends like I used to. I was looking at all that beautiful meat and thinking of all kinds of great dishes to make. Have you ever canned deer?

cowgirl said...

Marc, thanks! Good to see you. Hope all is well. I miss your fantastic cooks and posts. Hope you have a great Christmas!

cowgirl said...

Nancy Thank you! Yes I can venison too. Great to have as a quick meal over smooshed potatoes or noodles.
Hope you are able to find some hunters in your area. Thanks so much for stopping by. Merry Christmas to you and family! :)

Stevie Taylor said...

Looks great. So far we've bagged three deer but I swear one whole deer went into jerky, which the kids ate in about 3 days! Stevie@ruffledfeatherandspilledmilk.com

cowgirl said...

Thanks Stevie! Congratulations on the deer. I bet your jerky was tasty! Thanks for stopping by. :)