Deer Hunters: How do your process your deer? All burger, sausage, etc....l

[swoletrain]

I shot a nice buck last year and donated the meat, but would like to fill my freezer. I'm not sure what cuts of meat to get???

 

[dougisbig]

Good question and I would like to hear what others have to say. I always put 3-5 deer in the freezer each year and here is what I do:
Have about 12 logs of summer sausage made. I don't really like it but I give it as gifts, have it out as holidays, etc.
I cut the tenderloins out (inside the rib cage) when I am field dressing and eat them day of.
The rest is ground up except for backstraps. I really enjoy burgers, chili, meatloaf, goulash, etc. made out of the ground meat.

 

[Gunsmith]

I cut out the backstraps and one rear leg roast , the rest is boned out and ground up as ground meat , we do that ith the first couple and then we make sauage with most of the rest of them , i honestly prefer a deer roast over the backstrap so i'll often give that or cook it for sombody that hasent eaten deer.

I like having plenty ground meat , its easy to thaw and make tacos or chili or spagetti sauce

 

[Gators]

take the center ham cut and backstraps, rest ground, use 10% beef fat. Very important to trim all fat, gristle, tendons, etc from the venison prior to grinding.

 

[moparfreak360]

Shoulders, backstraps and hams all go to the butcher......cut up into cube steak and hamburger