My oldest son, Bill, brought his quartered buck up Friday night and we spent the weekend cutting and processing the venison. His wife, Kelly, wanted mostly stewing meat and burger as he’d already cut steaks from the backstrap to freeze. So we sat around the kitchen table visiting and turning pieces of deer into kitchen-ready, tasty meat. It was a lot of work but it was fun, too! It would have been more fun but for the fact that Kelly was suffering from a sinus infection and both grandkids were down sick with a stomach flu! I finally told Bill to head for home Sunday afternoon and I finished up the canning as he was feeling guilty for leaving his sick wife to care for two sick children. He did have a box full of cooled venison stewing meat to take home and now there are more than 30 pints sitting on the counter, ready to box up for later. It was a very productive weekend!

Now I’ve got to tackle David’s deer, hanging in the shade in our new barn. As soon as I get off the computer, I’m heading down there. Sigh. It’d be nice if there were three of us cutting up that one. But little by little, I’ll get it done and canned up. What a nice lot of meat! I can taste the stew, barbecue, pot pies, and other great foods, right now.

Oh, one thing I learned. I misplaced my small meat grinder and borrowed my friend Jeri’s electric grinder. What a difference that makes! It grinds the meat so quickly that it’s fun. I’m putting it on my wish list for sure. I won’t get rid of my hand grinders, but I really NEED one of those. At a hundred dollars, it isn’t exactly cheap, but as much meat as we grind every year, it would sure save our wrists and make the job go so much faster. The grinder is a Waring Pro and Jeri got it at our local L & M Fleet Supply farm store. I’m sure they’re available nearly everywhere if you’d be interested in picking up one for yourself.

10 COMMENTS

  1. Jackie, You will not be disappointed with the Waring Pro. We have had one for years and it works great. Done three deer so far this year with it and it works like it did the first day. Canned venison makes the best tacos!

  2. /Brenda,

    No, we don’t add bacon. I used to add pork, years back, but we like the taste of beef mixed with the venison, so I add about a quarter hamburger to 3/4 venison. It adds a little fat and beefy taste, too. I put up some plain and some with taco seasonings for taco, burrito and enchilada filling.

    Jackie

  3. I don’t add anything to my ground deer or elk burger, but when I cook it I add a little canola or olive oil to the pan. I mix bacon when I make my breakfast sauage, it’s really yummy that way!

  6. How wonderful is that having all that deer meat plus getting some valuable family time with your sons! Have a happy Thanksgiving! Good luck Brenda!

  7. Love the pics. WOW sounds like you got a lot of meat from one buck. I am taking my 11 yr old son deer hunting come Monday. We have never been but are looking forward to it. It sure is an expensive process to get started. I am curious…do you add anything to your ground deer. I have heard some people say they add bacon others say to add nothing. I always found deer burger quite dry myself. I am looking forward to processing one with my boy. Wish us luck!
    Brenda-Athens County Ohio

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