Processing and cooking my own venison

D

Dane

Member
Joined
Oct 2, 2025
Messages
12
This past season, I decided to handle the whole process myself, from field dressing to the final meal. Breaking down a deer was a learning curve, but once I got the hang of trimming, grinding, and packaging, it became second nature. I tried old-school recipes passed down from family...I pan-fried backstrap with onions, smoked jerky, and slow-cooked stew with root veggies. The best part is knowing exactly where the meat came from and that nothing went to waste...I tell ya, processing your own venison makes every meal feel earned.
 
You're right, there's nothing that beats the satisfaction of eating meat that you processed yourself, it sounds like you've got the basics down, and now that you're comfortable with processing, have you thought about getting into curing and sausage-making?
 
Dane said:
This past season, I decided to handle the whole process myself, from field dressing to the final meal. Breaking down a deer was a learning curve, but once I got the hang of trimming, grinding, and packaging, it became second nature. I tried old-school recipes passed down from family...I pan-fried backstrap with onions, smoked jerky, and slow-cooked stew with root veggies. The best part is knowing exactly where the meat came from and that nothing went to waste...I tell ya, processing your own venison makes every meal feel earned.
Click to expand...
Working with your deer yourself really makes the hunt feel real. Backstrap and onions are the best thing after a cold morning hunting
 
After doing it yourself, store-bought meat just won't cut it. I vacuum seal and freeze everything fast to keep it fresh
 
Dane said:
This past season, I decided to handle the whole process myself, from field dressing to the final meal. Breaking down a deer was a learning curve, but once I got the hang of trimming, grinding, and packaging, it became second nature. I tried old-school recipes passed down from family...I pan-fried backstrap with onions, smoked jerky, and slow-cooked stew with root veggies. The best part is knowing exactly where the meat came from and that nothing went to waste...I tell ya, processing your own venison makes every meal feel earned.
Click to expand...
There's nothing like the satisfaction of getting your own venison. That first backstrap is just incredible and way better than anything you can buy
 
Alpha said:
I want to try venison summer sausage, I might get a small smoker and try it.
Click to expand...
yeahh, you have to check out that venison summer sausage! Get a small smoker, it'll change everything. It's great for using up those tougher pieces.
 
gemihur said:
Jerky is king!
Soysauce marinade and go from there with accents of Elijah’s Xtreme
Click to expand...
A good marinade is super important and Jerky is the best, hands down. I gotta check out that Elijah's Xtreme you mentioned for a new batch, I am always looking for something spicy
 

Latest posts

Back
Top