The most important end result of learning
how to butcher a deer is great tasting venison for your
table.
When you consider how to process a deer, for the best
tasting venison, make sure you process a deer boneless. This
means the person going through the steps of how to butcher a
deer does not use a meat saw.
A meat cutter or deer hunter who takes pride in butchering a
deer will send home cuts of venison resembling boneless cuts
of beef and pork you would buy from the meat counter.
Trimming all external fat from your boneless cuts of venison
will remove much of the wild or gamey taste when the package
is open and the venison is cooked. Removing all venison fat
is an important aspect of how to butcher a deer.
When it comes to talking about how to process a deer, I lean
on my years of professional experience. I processed 7,805
deer when I was a professional meat cutter.
The first time I learned how to process a deer, the deer was
mine. I cut it on a meat saw. I could not stand the taste of
the venison meat. The remaining 7,804 deer were all cut
boneless.
I had many, many deer hunting customers who quickly learned
how great venison does taste when butchering a deer
boneless. And their wives actually loved to use and cook the
venison because it looked like familiar cuts of meat.
The venison had no “wild” odor because we went through the
steps of butchering a deer boneless instead of cutting
through the wild tasting bone marrow on a meat saw. Deer
hunters even said finicky children cleaned venison off their
plates.
The real reward was when the hunters would come in saying,
“Marty Prokop, my wife told me to keep hunting because the
boneless venison meat was so good.”
Deer
hunting expert
Marty Prokopreveals closely guarded deer hunting
secrets on how to get deer every time. Get hisFree
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Marty
Prokop has 24-years experiencedeer
hunting, processing deer for
deer hunters and venison
sausage making. Marty
Prokop teaches deer hunting, hunter safety, deer processing
and deer sausage making classes. Marty Prokop has processed
7,805 deer, field dressed 422 deer and made over 991,990
pounds of sausage, smoked meats and jerky. Marty Prokop
worked with Minnesota DNR programs. His
deer hunting videos are used in
statewide advanced hunter education classes.
Marty Prokopis a successful
speaker, outdoor writer and published author.
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