How to Process Butchered Deer Meat

In this video Scott shows you how to process your butchered deer meat.

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2 Comments

Tina Parham says:

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Question…I have processed deer meat in my freezer and everytime I thaw it out to cook there is excessive blood and I can’t seem to get the gamey taste out. Any suggestions? I’ve tried soaking it in salt water with no luck. I just hate to waste the meat but my family can’t get past the gamey taste. Oh and thanks for the video. My son is going to start processing his own meat this hunting season.

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1. Stacy Harris says:
  
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  Hi Tina! Thanks for your question. Try placing your deer on a rack in the refrigerator so that the meat is not sitting in the blood. Remember to age your deer for about a week in the refrigerator before packaging it for the freezer. This should help the taste of of the meat. Processors usually have a walk-in refigerator where they hang and age the deer so if you do not have success with this method, try that and see if it helps. Before doing that though, try some of the recipes on this site and see if the preparation of the deer makes a difference. I hope this was helpful.
  
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