8 Deer Butchered and in the Freezer: What's Your Favorite Part?

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13 Comments
43 Upvotes
  • Mervin's avatar

    Inner loin and eggs on Sunday morning.

  • Charles's avatar

    The big flat muscle in the ham; it’s perfect for a roast or Barbacoa. I love the shanks, too!

  • Amy's avatar

    @Charles I’ve been cooking that backstrap surrounded by bacon in butter and I may be partial to those.

  • Amy's avatar

    @Mervin favorite with homemade biscuits

  • Mervin's avatar

    @Amy it’s the breakfast of Kings and Queen.

  • Amy's avatar

    @Mervin yes!!

  • Justin's avatar

    Get you a skinning machine and you can do 8 a day if you want. My wife and I put up four or five whenever we put up deer. That’s the only way to go

  • Amy's avatar

    Woah!!!

  • Smoked ribs!!!!

  • Amy's avatar

    @Aj we are definitely a ribs loving family here!

  • Justin's avatar

    @Amy I don’t mess with them much. We trim off the rib meat for burger. Our burger makes 95 percent of our meals. We keep the loins and straps and burger the rest

  • Amy's avatar

    @Justin that’s about as much as we do but I do keep some whole for stew meat or jerky.

  • Justin's avatar

    @Amy yes I guess we do some to. My wife calls them tips.

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Amy's avatar

Amy H

Tennessee

Podcaster of Her Wild Outdoors https://herwildoutdoors.podbean.com/

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