Butchering Venison


Venison For Dinner

I’m not-your-average stay at home Mom. But, what Mom do you know is really average? I believe everyone has something that makes them different and unique, and no, I’m not standing on a soapbox here!

I have three kids, Mac (July ’09), Hamish (November ’12) and Freja (September ’15) that make my world go round, as well as a terrific husband. Does that mean that Marius is perfect? Nope, but neither am I and we have fun in our crazy life together.

I love to cook and bake, because I’m passionate about our family eating good food. I want it to nourish us, not just fill our bellies.

How to Wrap Meat with Butcher Wrap

Here’s the thing…even if you don’t think you’ll ever butcher up a whole deer, or any other species for that matter, this will still come in handy for you. While I prefer to buy meat straight from a farmer if I need to, you may only be able to get meat in the grocery store. Why not save money by buying family sized packs of ground beef, chicken legs or bacon and butcher wrapping them into meal sized packages?

'Locavore' seminar: Dos and don'ts of processing, preparing venison

Savannah, N.Y. -- An enthusiastic group of more than 20 adults and teens attended Saturday's "Wild Game for the Big Game" seminar at the Montezuma Audubon Center.

The day-long seminar is the first in a three-part series of programs at the center focusing on the "locavore" movement, which focuses on such things as buying local; growing; picking your greens, vegetables and fruits -- and going out locally and harvesting wild game for meat.

Quality from the field to the table

There are three things that commonly contaminate meat: water, dirt and air. The main thing in producing excellent quality meat from your deer is to take time to control those three elements. If you field dress your deer well, handle it carefully, bring it home promptly, cut it up cleanly and package it well, you can enjoy a variety of fine meals throughout the year.

Processing Your Deer at Home

Venison can be delicious meat. A great deal of your family’s acceptance and enjoyment of venison will depend on how it is cut up and cooked.

This publication illustrates and describes a good method of cutting up a deer. It serves as a guide, and there are tips on using, cooking, and storing venison in the back.

The deer processing method described here is basically one of boning.


Just like beef, different cuts of venison require different cooking methods. Always trim off all fat and as many of the tendons as possible before cooking. Tender cuts, such as the loin, rib, and sirloin, can be broiled or roasted. Shoulder and hind cuts, like round steak and blade chops, are best cooked by stewing, braising, or pot-roasting. Use tougher cuts in stews and ground venison. Try to keep meat moist and do not overcook.