I have had a lot of people ask me how to process deer and how to keep it from tasting gamey. I will eventually add a video but for now I will tell you the best I can.
After the deer is dressed out and quartered then you will need to put in a refrigerator or cooler. Make sure it stays good and cold for several days.
Once the meat has had time to rest then we start pulling out a little at a time and cutting into the choice of meats that we choose – normally steaks, cube meat, tenderloin, neck, and we even use the meat between the ribs for grind. We try not to waste any meat. Once meat is cut up then it goes into a sink of cold water with salt generously sprinkled over the top.
Allow meat to sit for 30 minutes to an hour. Drain the water and then package meat into freezer safe bags or vacuum seal it. We weigh out 2 lbs for all of our bags. We take the grind meat and grind it and use it for ground meat and to make sausage out of it. We also use hams to make deer jerky.
I have recipes to use for shoulders, necks, sausage and jerky. Stay tuned – I will be adding them later on.
We use this method on all of our wild game. Our entire family hunts and this allows our family to have meat all year round.