My twin brother and I with 2 nice New Hampshire bucks taken some years back near the 13 mile woods above Berlin, NH. Ok time to get’em home and start processing.
Below, This “Bowhunting 360” website is excellent for field dressing your deer whether shot with gun or bow/crossbow. In CWD free states such as New Hampshire you are not required by law to de-bone your meat, but many do today.
Your deer is home and kept cool. Lets assume you nicked the intestines and some fecal material came out. If not, skip this part. First clean the area affected with a towel then wash with cold water or hose the whole cavity depending on the spread of the material says Wisconsin Edu says a 50/ 50 solution of clean cold fresh water and vinegar is very helpful. See below.
If you do not have time or the inclination to do the deer cutting, then get a good deer cutter/butcher to do that for you! See NH Fish and Game site below
Lets start processing. I have a lift system and spreader gambrel like this.
Now you need to lift your deer so you can skin it. If it is warm out and above 40 degrees then time is of the essence to keep the meat from spoiling. I lift my deer just enough to start skinning around the bone on the legs being careful to remove the tarsal glands on a buck, as they have a powerful odor. There are tools that you can purchase to aid in gripping and pulling the skin off but I have always used my hands or a good set of pliers to grip and pull the hide off as I cut. If you are trying to save the hide then be careful in your skinning not to cut through the hide. And remove any meat on the hide right away. If you are not keeping the hide then it is a faster process.
Once the hide is cut to the base of the skull I use a knife and a bone saw to cut the head from the carcass. Now you can cut out the two tenderloins from the inside of the deer located along the spine inside the cavity.
These are the most tender and flavorful cuts. Next is to remove the back straps or split your deer in half with a saw and make chops like lamb chops. I sometimes freeze the New Hampshire killed deer spine meat and use a band saw to cut the chops bone-in. Below are chops from a wild boar.
Most folks are taking the back strap meat off and away from the bone these days as it is fast. Take time to cut as much meat carefully, as the back straps are supremely delicious. Ribs are often tossed out but some will cook them slowly to get all the meat off.
Be sure to cut around wound sites and bruised meat below as there may be small quantities of lead lurking in that damaged meat.
When in dowbt, cut it out.
I opt for Bonded bullets or all Copper bullets from high power rifles 30-06, 308, .270 etc. to reduce or eliminate the lead question such as the Nosler AccuBond™
where the copper is bonded to the lead and largely stays together or Nosler E-Tip™
a 100% all gilding copper bullet.
There are other companies that make all copper bullets so check them out if you like.
Lead based Shotgun slugs and Muzzleloader slugs are more apt to stay intact as they are slower (around 2000 fps and slower) and heavy (250-300 grains or more) . Today there are all copper bullets and bonded lead/copper bullets for these too.
Back to the deer processing.
Next is to lower your deer carcass to a table where you can remove the hind and front legs with a knife and use the bone saw to cut the feet off. The front legs are good for stew or burger. the rear legs and thigh are great for a multitude of options steak, roasts, venison tips and stew as well as burger.
As you cut, take off as much of the silver skin as possible. There are several muscle groups in the hind legs that can be cut away to make steaks, each will often be sheathed in silver skin.
Most home butchers are deboning this leg meat and tossing the bones.
I have a large LEM grinder for making burger. Bass Pro/Cabela’s has them.
Yes you can mix it with pork fat or a fatty cut of meat in beef or pork to allow the fat to bind or just leave it as it is venison burger. Venison has little fat, is high in protein and delicious when prepared properly.
Vacuum Seal your Meat! It will keep longer and taste better!
The Adventure begins… it was just a few weeks ago… October 2019.
Our Drive from Southern New Hampshire to Newfoundland with my hunt partner,Oliver Ford and his new Chevy Pick-up, went without a hitch. We rotated driving often.
The road trip was very straight forward until we hit the Canadian Border with, Passports in hand, created Gun Ownership Card at US Border, Rifle Import Registry with Canadian Customs forms we had already filled out, and Canada Criminal DB Check by customs officials.
Note; Oliver just turned 80 and I just turned 70 years young. For our age we were in good health for the most part but taking our med’s. Our wives reminded us. Some might say.. “An Old Man’s Moose Hunt”.
We were excited as all-get-out for this hunt with visions of massive antlered moose dancing in our head as if it were Christmas Morning.
In Moncton, New Brunswick, just prior to crossing into Nova Scotia, we stopped at the Bass Pro Shop. Oliver and I made a few hunting purchases. We were looking for moose antlers like posted in the image below.
We waited with dozens of other moose hunters below to take the overnight (7 hour) ferry with Marine Atlantic over to Newfoundland, affectionately called “The Rock”. Moose hunters either had coolers or real freezers and gas powered generators with them. The came from all parts of US as far as Indiana and Ohio, eager for a moose hunt. Like Us!
We drove the truck onto the ship Highlander and down a ramp to the bottom of the cargo area 1st Floor (seemed like a football field size room) where most cars were stored for the crossing. We had a small cozy cabin with a bathroom and small shower up on the 8th floor. Nice! We slept…
We ate a delicious eggs and bacon/sausage and bologna breakfast in the ships restaurant an hour before the ship docked. Seems Newfoundlander’s love their fried bologna.
We Landed at Port Au Basques, Newfoundland
Another three hours to drive to Peter Strides lake along RT 480 The Caribou Highway. Note: We saw no Caribou on the highway but later we saw many at our camp. Good Bulls! Just need $11,000 for that hunt!
Morning images as we drove just outside of Port Au Basques.
We arrived at the Helicopter Pad and the Main Lodge of Rock Pond Outfitters three hours later.
The stove was our only heat source. We learned fast to keep it stoked as the wind was blowing 20 to 30 knots outside and hovering around 30 to 40 degrees F.
Spiral Stairs to bunk room above. Nice Caribou Rack!
We arrived on a Sunday. Weather prevented the Helicopter from taking us to the remote camp. And we lost a half day Monday to bad weather and the Helicopter.
We met two other hunters in camp Chris and Jaye from Ohio (both into heavy equipment ownership) , going to an outpost camp even more remote than ours. Both were great to know and have some fun talking about hunts and rifles and growing up. Jaye, I recall, said his Daddy, a very big and solid man, who Jaye loved, had a size 17 ring finger. Jaye said, “When he pointed his big finger into his chest, which was rare, “I knew I better listen up”.
I asked Jaye about his rifle and caliber. He loved his Browning Mountain Rifle in stainless (5 lbs bare) in 300 WSM. The bolt glided like silk. Ill bet it packs a nice kick at that weight but really easy to carry. A great all weather rifle for long range goat hunting at 8000 ft or moose at 1000 ft above sea level like us.
My Rifle, a Ruger M77 African in .375 Ruger with Nosler 300 grain AccuBonds exiting the barrel at 2515 fps and 4200 ft-lbs at the Muzzle with Leupold VX-6 3-18x44mm on top. It weighed in at 10 pounds with the scope.
Oliver is shooting a 7mm Rem Mag with 160 grain X-Barnes bullets. Shoots sub MOA all day long.
Ok time to cut the jabber.
Finally we headed to the Chopper to load and head to the remote camp where our guides and Theresa (the owners wife) and Cassie a cousin did all the cooking.
THE HUNT
Date: October 2, 2019 9:30 AM Area 11 Southwest Newfoundland
Owners: Rock Pond Outfitters run by Trevor Keough and Family. Six days at $5900 each. Paid $1000 to book in December, $1900 by March, and $3000 on arrival.
Hop in the Helicopter with me! Lets Go. It took a few minutes to warm up the Helicopter. It was a longer ride than shown.
This is Rock Pond Camp – Our home base for the hunt. It is in the middle of a million unnamed lakes and ponds and glacial regolith…boulders and rocks.
Kitchen and Dining area below. This cabin is open only for 6 weeks a year, during the Moose and Caribou Hunt season.
In a 50 Square Mile uninhabited valley and 20 miles from the nearest outfitter, we began our Moose hunt ( two guides, two hunters, one 8 track ARGO Avenger).
Low Bush Blueberries were everywhere.
Oliver taking a nap.
Day one – afternoon we saw caribou but no bull moose. We saw a huge female cow on the side of a far off hill. She looked like a walking barn door.
Sunrise at Camp.
Day Two – Tuesday at 6:30 AM we had breakfast of eggs and bacon and toast and tea and coffee and headed out to a site that had promise but saw no moose but lots of Caribou.
I set up my rifle on BOG’s new “Death Grip®” tripod. I promised to test it and I was very pleased with it. It was on the heavy side to lug around, but in the ARGO, it was easy and nearby. I had that whole valley covered to 250 yards MPBR with the Death Grip which is more like a “Bench Rest” on a Swivel. What a great tripod!! See below.
Day Three – We woke to Snow and Wind!
It was 30º F snowing sideways at times on day three, and windy ( wind-chill at 20 mph wind is 17 degrees F) as we approached our first Moose stand in the Argo Avenger 8 track. The wind cuts like a knife as Oliver tries to stay warm.
My camo face mask worked great!!
Age? It’s just a number!
The ARGO was essential to our success and essential in beating the tar out of us at every venture sitting in the back and sideways to the direction of travel. Next time, if there is one, I will take the front seat!
We found out that this area according to guides Germain and Chris is known for smaller horned bulls but that was not in the outfitter literature when we booked. Yes some big racks show in the literature along with smaller racks.
I prefer to believe that these are younger bulls, but at at age 5 to 6 would have much larger racks just like a mature whitetail buck would.
But I am not willing to let the moose pass given the time, effort and expenditure. As they say in the Arbys TV commercials. “WE HAVE THE MEAT!” All 300 pounds of it. Each!
Here I am all smiles with this 4 point bull. Not what I came for but happy to be successful from a meat standpoint.
The wind blew at us as if to say “So you want to hunt Moose in Newfoundland, eh!”
The wind cut like a knife into our lighter camo jackets, robbing us of necessary body heat. Below the moose approaches but the guide shut of the camera when it began to blizzard. All the guide saw was white!
Video above – Our guides spotted a bull on a far hillside more than a mile away. We began a loud electronic caller which mimicked a mating Cow Call. It sounds like a loud cow moan. As soon as the Cow call was started, one of the guides shouts, “he’s coming”! The guide stopped filming with my camera when all he could see was white!
I was disappointed, I have no shot footage to share.
It was a text book single 100 yard shot, front quartering on a moving target with my 375 Ruger with Nosler 300 grain heads. He was trotting facing us when he veered to the right, thus giving me that quartering shot. The rifle was mounted on the BOG Death Grip and it was easy to get a solid bead on the moving bull. Boom! went the 375 rifle!
The bull stood for just a few seconds, wondering what had just happened and then fell “dead as a door nail” with a resounding thud! Congratulations said Chris and Germain and Oliver.
Oliver hunted the next day with the two guides and saw no bulls but when a big cow showed up in a gnarly patch of black spruce he changed his mind for meat instead and shot her at 200 yards in the spine and she went down in the midst of the spruce.
It took axes to cut her from the tangled spruce.
He too was successful in taking an adult moose.
Both of us kept the hides and sent them for tanning with fur on.
The guides made fast work of removing the meat, and hide below.
The Chopper took us back with part of our game meat and had to stay another day for them to retrieve it all.
Sunset at Camp
We drove back to take the midnight ferry to Nova Scotia. We slept in large reclining chairs.
We stopped for gas and bathroom breaks but made it back home in time to start the butchering process.
What you see for meat below, we did for each quarter of the moose in our kitchen. My wife helped, but she admitted that she never saw that much meat in one place in her whole life. I kept some of the last of it in the freezer so it was cold and fresh to cut. We added 20 pounds of beef pot roast full of fat to help bind the burger as it had no fat.
It took 4 full days for us to process, cut, and grind and vacuum seal steaks,back strap,moose tips, stew meat and over 100 pounds of moose burger.
If you are after a big Moose rack, I do not recommend this area to hunt.
But if you are after adventure and lots of meat, this hunt does that well and it was great family fun!
Recently I hunted boar again in Maine as you can see from recent articles. These were mixed breeds that are part Russian Boar.
A few years back I took a larger boar (female) that was said to be Russian.
Below the meat of the Russian boar was more beef like with fat marbled throughout.
These Russian pork chops when grilled were the finest tasting meat my wife and I have ever experienced in our lives. OMG, my wife went bananas over the meat which is why she sent me off to get another one. The meat of the latest boar was not as fatty as this one and it tastes great but not quite as good as the first.
We think that it is the fat marbling that drove our taste buds insane when fire grilled to a blackened crust below.
For my wife and I, pork will never be the same. This wild boar meat was a true culinary experience. My latest boar meat is still over the top as compared to domestic pig. So I will go hunt one up instead of the pork at the grocery store. Just shoot a fat one!
I harvested three deer, a Trophy Buck and two does just several days ago. The meat was boned (due to NHFG CWD Reg’s) by a local Texas wild game processor and shipped via UPS and guaranteed to arrive in three days. There were 2 large boxes with insulation foam inserts that shipped with 113 lbs of unprocessed venison parts and sealed in vacuum bags with notations of parts such as hams, loins, back-straps etc.. Cost of three deer prep and ship was over $500. I could have risked a one week ground ship but the risk of loss was too great having made such a large investment in the first place. I share this with you, in case you must do this as well.
I hunted Texas because, my research found there was a high probability to see and harvest a mature 4 1/2 year old buck (on a 40 square mile “low fence” Cattle Ranch and Hunt run by Wildlife Systems, Inc.) with antlers that were fully developed. Yea Baby! My guide Pete, driving us in a 4 wheel ORV in some cases 10 to 15 miles off road around this wild cactus, juniper and mesquite like chaparral (part of the Edwards Plateau) to a blind in the pitch black of night or on an afternoon stand… we hit the trail hard.
It was adventure! And it paid off Big Time with this 144 3/8 Boone and Crockett buck of a lifetime! And two conservation does for the freezer. I have eight grandkids and friends who love my mouth watering venison creations.
Venison Arrived still partially frozen but thawed enough to begin processing.
My Kitchen Grinder set up with a LEM Grinder from Bass Pro.
The sanitary cutting boards, knives and sharpening stone.
I started with the larger hams by carving out major muscle groups and cutting larger muscle groups into steak and smaller muscles into tips, stew meat and for burger.
Below this meat is for venison burger using the LEM Grinder. I purchased a small amount of top round Angus beef roast with some fat to add to the burger as venison has very little.
Below are two back straps. The one I am pointing to has had the tough silver skin removed.
Below using a sharp knife this silver skin membrane is easily removed.
Let the LEM Grinder do the grinding. I used the rough (large hole) and finish (small hole) disc’s to create a nice burger. It is vital to have refrigeration was available throughout the process to keep the meat cold.
Below is half done for the burger. This container was mounded by the time I was done. I processed perhaps 35 lbs of burger. My wife and I had venison burgers for dinner. Wow! They were just delicious! OMG!
Next came the vacuum sealing in meal size portions. I date the seal-a-meal packing and note the contents. My wife and grand daughters helped to vacuum seal and freeze it. We can enjoy the Venison for the next year or two. I gave my two tween young grandsons and I a lunch of grilled back-strap and steaks with crispy browned potato medallions with some bacon fat and Olive Oil just moment ago. They inhaled it! The meat was exceptionally flavorful with wild “hints” that identify venison. I added a 5 minute marinade, a bit of Worcester Sauce, salt and fresh cracked pepper. The texture of the meat was delightful. I got my grill up to 400º F before putting the meat on. I seared each side leaving the meat rare to medium rare.
I was gonna take a picture of the lunch but since it was hot off the grill we ate it straight away. Sorry maybe a photo at a later meal. 🙂
Today November 13th, 2018 and it is pouring cold rain outside here in New Hampshire. What a great way to warm up with grilled venison and fried potato medallions.
It ain’t cheap but a great investment at $99 bucks. The blade that has the rounded end is for gutting as in a gut hook and for caping. The blade and saw is a Japanese AUS-8 steel and the blade is 3.6 inch shaving sharp for gutting and caping. Comes with orange handles too for easy visibility. I saw it at Bass Pro too. Love the quality leather sheath. The video below sells the caping/gut hook tool easily and is field tested.
I was just amazed at the quantity and quality of fat from my very hairy Russian Boar.
Of course I have boasted about the quality of meat a bit, but here I could have just thrown that beautiful fat in the trash as a byproduct of the butchering process.
That is not me, I love to experiment! Accordingly, I read up on the rendering process and what I could do with the resultant lard. For the record, the fat does not smell much, the wet rendering process creates little odor in the kitchen that my wife was concerned about. “Wet rendering” is a hot water bath in a large pot that renders (pulls the fat as a liquid) the fat so that as the fat melts, it will not burn.
Below are 2 pots that have slowly heated water, beginning the process. Some folks, I did not think of it, will put the fat through a meat grinder which speeds up the rendering process significantly. I turned the stove vent on low to ensure little odor.
The next best thing was to cut up the fat in the pot with scissors.
After 3 hours, the fat was somewhat liquified at a temperature of 275ºF measured with my candy thermometer.
I could tell when the water which boils at 212 F was gone because the temperature of the liquid rose slowly above 212 to the 275 mark. I was patient to heat the fat slowly over my natural gas stove so I did not burn it.
Here I am pouring the fat into wide mouth canning jars.
After cooling for several hours the fat now called Lard has solidified and off to the freezer. The lard is good enough for making fine pastry dough or for frying foods such as chicken, fish, seafood, french fries or even to make donuts or fried dough. The good fats in this lard are abundant but like everything, moderation is key.
Below is a neat article suggesting that Lard is the new health food. It is a fun read or the saturated-fat-healthy article below that.
So don’t throw out that fat, render it. I now give a tiny bit to my dogs in their food. They love it. I can’t wait to fry with it too.
Here is the fat in my freezer below. I did not mention the left over fat solids are called crackle and can be used in salads etc. I have yet to use the crackle but saved some for a later use.
If you have butchered your own game then making the jump to a large skinned and quartered wild boar is just simply more to cut-up but you need refrigerator space or a very cold garage to store meat while cutting.
I have stored the quarters of meat in my cooler in very cold February winter garage at around 15 to 20 degrees F until I got to them to cut up. Below are the ribs laying on the large rear leg roasts. Look at the fat on the base of the ribs!
I have had the meat home for one week and have literally just one piece left to cut up, a rear leg,and I might just leave it whole and freeze it. Below my LEM Grinder.
I have created nearly 100 pounds of vacuum sealed meat such as Chops, Stew meat, Roasts, Steaks, Boar Burger, Breakfast Sausage, Italian Sweet Sausage, Chorizo Sausage, and mild Apple and Leek Sausage.
I used the book “Home Sausage Making” 3rd Edition by Susan Mahnke Peery and Charles G. Reavis by Storey Puiblishing. It is a simple straight forward book. I like it!
below breakfast sausage patties on left, Italian sausage links on right and coarse grind meat below.
I have grilled a few chops, they are soooo good and the sausage is fantastic!.
Made a boar stew that was so good that I shared it only with my family.
My wife loves the Apple and Leek sausage perhaps the most but the breakfast sausage patties are fabulous too. Much of the sausage I did in 2 pound increments so if I liked it, could make more or didn’t like it, I lost 2 pounds meat in the test.
My boar burger is rough ground and works “the nuts” in my Chili Recipe. Honestly, I have been a hunter for over 50 years and this Russian Boar, a female, is the best eating game animal I have ever experienced so I am taking care to vacuum seal every morsel.
I have yet to use any tenderizer methods on this meat! Wow!!
It was Monday February 6th, 2017 at near noon when I left for my Maine Russian Boar hunt. It took me a bit over 3 hours to get to Dixmont, Maine, were Skinner Bog Hunt Park is located. I promised my friends at Nosler that I would “take” a Russian boar with Nosler E-Tips and gave me a chance to shoot the TC Pro Hunter Single shot rifle in 30-06 Springfield with my favorite scope, a Leupold VX-6 3-18 x 44mm
Skinner Bog Hunt Park is owned and operated by Jeremy Bilodeau who has a passion for hunting Whitetail deer as well as his hunt park operation which has game animals such as the Russian Boar, mixed wild boar breeds, Red deer, Sika deer, Fallow deer and Elk. Give Jeremy a call at the website if you want more info or to book your own hunt.
When I arrived, I was greeted by Jeremy at the main camp and taken to my bunk area where I spread out my gear and relaxed before dinner.
Here is a shot of the living area wall back at camp with all of the family whitetails taken.
All deer on the walls were taken by Jeremy and his 2 sons. Food and drink was provided for by the lodge and was treated to a first night steak dinner and some grilled wild pig along with Asparagus and Scalloped Potato. The wild pig was a cross breed from the park and delicious.
I was to hunt the larger 400 acre park in the morning for a long standing wild group of very wary Russian boar. We got out to the park on his large side by side 4 wheeler. Temperatures were hovering in the 12 to 16 degree range so we bundled up. I was shooting the TC Pro Hunter Single Shot in 30-06 Springfield with Nosler E- Tips, the E is for Expanding. An all gilding copper bullet that Expands on contact and stays together.
I thought I was well prepared until we started “still hunting” on a fluffy 3 inches of new snow on frozen compressed ice snowpack underneath, except I was not very still. My boots were not able to grip the snowpack and it was like I was on an undulating skating rink where I slipped and fell many times. Just a week earlier Jeremy and his client put up a nice Russian boar in the same area we were hunting, hoping to cut fresh tracks. We covered many acres of what should have been prime bedding area and came up with not one new track. But there are at least 25 animals in the half square mile park. Of course we could see where the animals had been just days before, but you can’t eat tracks as my dad used to say. Jeremy suggested we take a break, concerned for my slipping and sliding and I said directly; “I’m fine…don’t need a break.” I was determined to not let the slipping get the best of me and continued our hunt in hopes seeing new sign. My pride was perhaps bruised more than I was. We stopped off at the deep woods guest cabin that sleeps 6, to see inside it and make sure the scope was still on.
Sure enough it got banged enough to shoot 9 inches to the right, at 100 yards. A few adjustments and we were back on target.
Ok, nuf’-o-that, we decided to have some lunch and shift gears to a different spot in the park. Jeremy rustled up a pair of Trex™ Ice traction slip-on’s (below), and that did the trick.
Renewed and refreshed Jeremy led me to a different area. It wasn’t long as we pushed through the spruce, we could see legs of animals ahead of us. Jeremy said “Red deer” as they melted into the backdrop. I heard them but did not see them. As we moved along we heard a grunt, then another; a parade of Wild boar, both large and small were moving away at about 50 yards. Jeremy, earlier stated that several Russian boar are here as well as mixed breeds. I wanted a Russian boar to write about and serve to my friends and family for dinner!
Jeremy and I followed from a safe distance and the boar began to root around oblivious to us. We got into position for a shot in the first available opening but all we could see was the back end of the boar. Then the big Russian swapped ends and headed straight at us. We froze momentarily in hopes it would not see us, then like a dart the boar went left quartering away at 35 yards but the smaller boar were milling around, and the equally large boar was nearby making a shot impossible.
Then, two more small inquisitive boar came up behind us so we gave them plenty of room, knowing we would end up in a better shooting position anyhow.
The smaller boar were bold as all get-out, not sure what they would do, so we move away.
Finally in the thick spruce the Russian boar was alone and we were in position just 15 yards away and was broadside. Jeremy whispered; “Clear!” I was already aiming and ready. Boom! I could see the tissue tight behind the boars shoulder give a puff and ran away to the left and down an opening where, in just 30 yards, it collapsed. Perfect Shot Ed!, said Jeremy! We high fived a few times as she collapsed just 30 yards down a small hill. It was a mad house of all the boar grunting that stood around it and in a protection circle and the other big Russian was popping his teeth as a warning.
We stayed at a distance to ensure the boar was indeed dead for a few minutes and then went into recovery mode back at camp with a 4 wheel vehicle and a plastic toboggan. We got the big Russian all loaded up and away from the other boar and found a spot for a photo shoot with the boar, my TC Pro Hunter Rifle, Leupold VX-6 Scope and the Nosler 30-06 with 168g Copper E-Tips that brought this Russian boar down in a hurry.
Now the process of skinning and quartering is underway below. Look at all that fat!
Here is where the Nosler E-Tip, (E for expanding) all copper bullet did on entrance. The bullet encountered the thick skin on the shoulder called the “shield” and the E-Tip opened (expanded) on the shield as it punched through the ribs with a quarter size hole on entry. The bullet shredded the lungs and took a chunk from the heart and exited with a golf ball size hole. And not a trace of the copper to be found!!! Wow! Now that is a bullet! I will be feeding some of this to my little grandkids and feel confident that there are no lead fragments as it is all copper and resists fragmentation.
Jeremy suggested we leave the halves to cool in the 16 degree weather.
I used a power reciprocating saw with a new blade they call the Ax. Did a fine job cutting bone! Look at that fat marbling will ya!
It is Thursday, I killed the boar on Tuesday afternoon. I cut up half of the boar during the Northeaster Blizzard we were having here in New Hampshire. In the blizzard I heated up the grill and barbecued these puppies in Balsamic and Fig Vinegar, salt and pepper till crispy and about 140 or so internal temp. Look at those snow flakes!
So after all those driven miles, all the falls in the snow and slick ice woods at Skinner Bog in Maine, here is the dinner I created;
Grilled Balsamic Russian boar chops with Broccolini , Crisp Apple and Bread Stuffing and Newfoundland Partridge Berry /Blueberry Jam on the side. Wow! And a Stella Beer to wash it down. Magnificent!!! The fat was blackened and crispy, meat tender and very flavorful and non gamey. Restaurant quality!
Thanks so much Jeremy, It was a blast! I will be back!!!
A big hat tip to my friends at Nosler and the E-Tip, Thompson Center for such a fine rifle and Leupold for its famous VX-6 3-18x44mm scope.
In the cycle of Hunting, you get your hunting skills, rifle or bow and kill a game animal… and then turn around and send it to a meat cutter? Ok there are times when sending your game to be butchered by a trusted source is the smart thing to do, but can you do it if there were no butcher around? Secondly, has your meat cutter done the job you expect? There are lesser meat cutters that pool meat, not necessarily of your deer and give you packages. Yes, there are some very good ones but the best meat cutter is you the hunter. Why? Because you handled every piece that you are going to eat and you know where it came from and how it was handled.
I have used “meat cutter” folks and find them on the whole to be acceptable but the hunt, in my book, is best when you do the job from beginning to end “if” possible. The end part is that you butchered it and served it on a platter to your family and friends. In the case of deer, you find them, shoot one, butcher it, grind it etc., then package it for freezing. The best packaging is to vacuum seal your meat. With this method some meats can store for years. I am a believer in FoodSaver Vacuum Sealers. Below is the V2244. Check it out on the internet.
The advent of the Internet allows us to become students of butchering your own game. Once you find a video to your liking, study it. Here is a few examples:
A new trick I learned is to drain off as much blood as possible by icing your meat in a cooler and letting it melt over the meat and it will drain that blood out. It is blood that often carries gamey flavors. You can fast forward as you need to see some steps you already know.
Cooking tip: Never cook game meat well done. Medium or medium rare is what I do for deer steaks and chops.
Pressure cooking can create the most tender meat from cuts that are naturally more tough such as front leg meat. Grinding meat that is off the front legs and neck is a another way to create better eating for chili or sausage. For most deer, the fat should be trimmed away as it is not very flavorful. Below is a video How to Butcher a Wild Boar.
I found a video of Boar Sausage making that you may like as much as I do.
