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Butcher a Deer |
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Butchering may not be fun for the squeamish, but in the words of a comedian "Get 'er done!"
When you butcher a deer, if you’ve removed everything correctly you
should be able to see light through the anus hole. If not, check to see
what you’ve missed.
The next step is to harvest the meat. When you butcher venison, butcher beef, or butcher another large animal, quarter it by cutting down the spine, around the sides between the 10th and 11th ribs. You end up with two rear quarters which produce the better cuts of meat, like rump and fillet. You’ll also have two front quarters with meat that’s a little tougher and will require slow cooking to tenderize it. When you butcher a deer be aware that it is a time consuming and tiring process. If you are by yourself and don’t have the strength to lift the animal up for bleeding, you can lay it head first on a down slope and drain the blood that way. The meat must be processed as fast as possible, which may mean suspending in strips over a smoky fire to dry and jerk it. The liver should be eaten first, provided it’s not discolored or white-spotted. In fact, any offal or organ meat should be avoided if there are any black or white spots or if it doesn’t look pink and healthy. To avoid any possibility of contracting wasting disease the brain and spinal cord should not be eaten. Instead use the brain to create a solution for tanning the hide. Speaking of which: the basic rule of thumb is that each animal’s brain is the ideal size for tanning it’s hide. These basics of how to butcher a deer apply to almost any type of animal; bleed it, skin it, gut it, and cut the meat up. Of course, butchering a squirrel or rabbit is a little easier on the back, but the principal is the same. Learning how to butcher wild game is a skill necessary to survival. In fact, once you learn to butcher a deer or elk, then preparing a squirrel or rabbit will seem like easy work.. |
   
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