Processing harvested deer is as important as hunting it

Hunting and butchering deer can be a deeply rewarding experience. Not only does it provide a unique sense of accomplishment and self-sufficiency, but it also allows for greater control over the quality of meat consumed.

In recent years, the popularity of butchering deer at home has surged. It’s not only a practical skill, but also a great way to fully immerse oneself in the journey from field to table.

Before diving into the butchering process, it’s crucial to gather the appropriate tools. Essential equipment includes a gambrel for hanging the deer, sharp boning knife (a smaller blade works better), sturdy bone saw, clean rags, butcher paper and freezer-safe storage bags.

Additionally, make sure to have a clean and well-lit workspace, and consider prepping two tubs in addition to a garbage can – one tub for clean meat and one for trim, keeping them separate, to make life easier. A blowtorch also may be handy after the deer has been skinned, to singe off any hair left behind.

Butchering a deer requires patience and organization. Begin by skinning the deer, using a clean rag to grab the hide can help make it easier. This is easier to do when the deer is warm. It’s recommend skinning the full deer before removing any unnecessary parts, like the deer’s head, to help eliminate points where the hair may touch the meat.

Then, break down the deer into manageable sections, such as the hindquarters, front shoulders and backstraps. The detailed butchering will come later. This is also a great stage to trim away as much sinew and fatty tissue as possible.

Wash hands with soap and water often, to keep from transferring bacteria, especially between skinning and breaking down the deer. Make sure to have clean, running water, such as from a garden hose, available for rinsing the inside of the deer, to remove forest matter, fecal matter and other debris, to help keep the meat from spoiling.

Trim around any bloodshot areas, which is easiest to do when the deer is on the gambrel and stretched out. Be sure to trim away any other meat that may be dirty. It’s better to throw away a pound of meat at the beginning stages, rather than having it contaminate many pounds of meat later in the process.

Promptly refrigerate or freeze meat, and consider vacuum- sealing, to minimize freezer burn, if storing for an extended period.

Doing butchering at home allows experimentation with different cuts, methods and flavors. While traditional cuts, like steaks and roasts are always a hit, don’t be afraid to test new recipes and techniques. Try making sausages or jerky, or explore the art of dry aging, to enhance the meat’s flavor.