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.
Good Hunting!
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