How To Process A Deer Hind Quarter

The hind quarter of a deer is also called venison ham. To quarter a deer is butchering it in four parts:

GOOD VIDEO How to DeBone a Deer's Hind quarter / Ham

Chef's advice on how to butcher a deer hind quarter.

How to process a deer hind quarter. After its rested, lift the hind quarter out of the roaster and allow the drippings to stay in the pan. This video shows how to break down a deer ham (or hind leg/quarter) into the separate muscle groups, or roasts including. A hind quarter alone from a single.

It is a food that has served as a staple in the lives of pioneers in north america. Then with a winch raise the deer up to where the area you will be working on is about chest level. Craig harper shows you how to process a deer's hind quarters, and how to identify the cuts of meat.

There are a lot of ways to get the job done, here is what. Next, we are going to separate the hind quarters. The images are taken from this same video for easy reference.

Pile up the venison slices in a large casserole serving dish. This illustration by artist nadia van der donk shows where the different cuts of meat come from on a deer. Venison refers to the meat from deer, elk or antelope and is an alternative meat source with less fat, cholesterol and calories than traditional beef, pork and lamb.

The tarsal glands between the hind legs on the hide is the main concern, dont touch it just cut the legs off several inches above it prior to skinning the deer.there is some yellowish fatty looking glands located in the hind quarters that i like to trim out as. We are also going to detail how to get a great sirloin roast from a hind quarter. Venison refers to the meat from deer, elk or antelope and is an alternative meat source with less fat, cholesterol and calories than traditional beef, pork and lamb.

Front shoulders, backstrap, tenderloins, and hindquarters. We leave the hind quarters attached to the pelvic bone during this final butchering stage. First, a disclaimerthere are literally endless options for how to divide and conquer a deer carcass, and there is no right or wrong way.

Here is another excellent youtube video from cabelas showing you the hind leg butchering process step by step. Breaking down the deer hind quarter. Using a big game gambrel, insert the gambrel into each hind leg where you made the slits.

If the deer is still warm at this point, you can peel the hide down to the front shoulders. The process of breaking down the deer hind quarter however is largely the same. We explain how to butcher your deer and the materials you will need.

When possible, i like to hang my deer and start by making a cut around both hind legs then a straight cut to the cut you have already made when gutting the deer. If you are the happy recipient of a hind quarter of a deer, you are in for a nice treat from some delicious cuts of meat. Ive butchered many of my deer, and it does take time but knowing how to do it right can help you speed up the process.

Keep pressure on the quarter and pull away from the natural position as though you were bending the leg behind the deers back. It's important to properly identify the different cuts and cleanly and effectively prepare it for storage. These parts can be used for many great dishes.

This process will be influenced by where youre quartering the deer, either in the field or at home. Process a deers hind quarters november 21, 2018 dr. Different cuts of venison depend on the butchering process and can range from ground meat, steaks or roasts that come off of the hind quarter, front shoulder or backstrap.

Pay attention to his recommendation for. Lay the quarter on a big cutting board and use a sharp knife to carve it into thin slices so it isnt too chewy or touch. How to process a deer:

The process of breaking down the deer hind quarter however is largely the same. You follow the natural seams in the meat to take off your individual cuts. Different cuts of venison depend on the butchering process and can range from ground meat, steaks or roasts that come off of the hind quarter, front shoulder or backstrap.

Take a knife and puncture a slit in the soft spot on both legs. The major portions are the round steaks. Hind quarter removal b on the inside of the carcass, make a cut that separates the back legs about midway on the deer.

First 7 minutes is breaking down the hind quarter. Venison is a fun change from the usual beef, chicken and pork found in most kitchens. When processing a deer on your own, the connection you feel to each package you pull out of the freezer is unmatched.

the canadian settlers guide, published in 1857, used no measurements in instructing newcomers on preserving venison. If pork is the other white meat, venison is certainly the other red meat. although often overlooked at the dinner table, venison offers a lean, finely textured and robustly flavored meat with a. Meanwhile, use your knife to loosen the tissues.

These are the ideal cuts for jerky.

Deer Processing Cuts how to process a deer with a