How To Butcher A Deer Leg
Venison has some notable, desirable attributes as function of your nutrition. Information technology is delicious and good for you because of its lean quality. This article will evidence yous how to butcher your deer hind quarter.
Run across all the nutritional facts ofWild Game Meat here.
The best part is, that hunting and butchering the deer yourself makes the deer meat-gratis!
Well, free from paying the supermarket or butcher anyway.
We are going to talk over 2 methods on how to butcher a deer hind quarter. Knowing how to butcher a deer leg volition free you to process your own meat, your way.
The process of butchering may seem ominous, just you will encounter that with the right tools, you lot tin can easily accomplish this chore.
The deer hind quarter is a chip more complicated to butcher than the residue of the deer.
I will take y'all step-by-step through the process of aging, butchering and storing your venison hind quarter.
Pre-Butchering Dry Aging Your Venison
Aging of venison is necessary to let enzymes to interruption down the meat. Aging is simply done for a certain period of time because you don't want leaner to set in, unremarkably seven-21 days depending on the conditions or drying weather.
To dry age your deer, hang the whole deer or hind quarter in a controlled surround. You volition demand a refrigerator that is large plenty to concord the deer.
I prefer for the skin to be on the deer during this process so that none of the meat dries out. If you prefer to skin the deer first, you may have to trim off the exterior layer of meat that becomes very difficult during drying.
Wet aging is a method of aging that is performed later the deer is butchered. Wet aging will be discussed later in this procedure.
Important Tools For Butchering Your Deer Hind Quarter
I know you are excited to brainstorm this process, but beginning you need to prepare your piece of work area.
Plan to take a good size workspace that volition conform the whole hind quarter.
You need room for the butchering process and then have a separate expanse ready to hold your finished product.
Gather the tools listed beneath and so that yous have everything yous need.
one. Butcher Knives
Allow'due south talk about knives first.
You will need a fillet knife and a deboning knife.
Your deboning knife will aid you get the meat off the os. I recommend a curved Semi-Stiff blade for this job.
Your filet knife with a directly more flexible bract is designed to cleanly slice through the connective tissue and trim the meat.
Yous can also use an All purpose knife or hunting knife to cut up the thicker pieces of meat.
The all-time knives every home butcher should own.
Go on a pocketknife sharpener handy. Before you begin, make sure your knives are clean and sharpened. You may besides demand to take time to clean and acuminate your knives throughout the butchering process.
Your knives will work better if they are make clean. This will too protect your mitt from a slippery knife.
People get cut from edgeless knives not sharp ones!!
2. Cutting Lath And Table Covers
You lot will need a sturdy cut lath or two.
I think a table covering is necessary. Yous can find plastic sheeting from a hardware store.
Record it to the table or surface y'all are using. This volition protect your meat from contaminants as you butcher your venison.
Clean up will also be much easier. But roll upward the plastic sheet and dispose of information technology when y'all are finished.
3. Gloves And Paper Towel
Article of clothing gloves to protect the meat as you are butchering the deer hind quarter.
Accept newspaper towels on hand to help clean up blood, dirt or hair that might be on the meat or area where you are working.
4. Meat Grinder
A good meat grinder volition be needed to process some of the tougher cuts of meat.
Be careful to remove the silver skin and tendon before grinding the meat if yous are using a unproblematic kitchen meat grinder.
A more expensive meat grinder designed for processing meat volition be needed if you don't desire to worry about removing the tendon or silver skin.
Read This Review For The Best Deer Meat Grinder (Electrical And Transmission)
5. Storage Tools
You lot will need a bowl or dish to put the meat in once you accept butchered it.
To store the meat you will need a vacuum sealer machine.
The vacuum seal will keep your meat fresh until you are ready to use information technology.
Cuts Of Meat From Your Butchered Deer Leg
Peak round or (height sirloin), bottom round, eye of circular, top butt, bottom (sirloin) butt, and tenderloin triangle are the six cuts of meats yous will butcher plus the shank bones.
Some people apply slightly unlike terms for these cuts of meat however they are essentially the aforementioned.
Each cut of meat has its ain distinct shape.
The top circular (or tiptop sirloin) is football shaped.
The Bottom butt (sirloin) is a large piece of meat.
The Lesser round is thick and fat. Bully for roasts.
An Heart of round cut is a long, cylindrical shape. (attached to the lesser round)
The Elevation butt is similar a square.
A Tenderloin triangle is like shooting fish in a barrel to spot because of its triangular shape. Oftentimes referred to as the tri tip.
And concluding but mayhap the best are the Shanks.
Cutting each piece of deer meat into its natural shape will help you cook the meat properly.
The more tender cuts of meat can be grilled.
The thicker cuts of meat volition be separated so that you tin can braise them depression and slow or put into the meat grinder for a great healthy mince.
Makes not bad hamburgers, meatloaf, sausage or chili.
Butchering The Deer Hind Quarter Steps To Follow
There are two main methods to butcher your deer hind quarter.
- Taking out the leg bone first and then making the diverse cuts of meat.
- The other pick is to take the butchered cuts of meat directly off the bone.
For your reference both methods are discussed below and the cuts of meat are very like.
I find it easier to accept the bone out kickoff and and so make the various cuts however in that location is no right or wrong way.
Experiment with both butchering methods to detect out what works all-time for yous.
All of your cuts are going to go with the muscle grain. Await for the natural separation points and ease them apart.
Equally you lot cut, remember to use your hands to pull the muscle while the pocketknife cuts and makes the separation more precise.
The goal isn't to cut through the muscle, follow the natural sections of the meat.
Allow'due south Go To It!
Method i Butchering The Deer Hind Quarter Bone Out First
Here is an splendid video from Texas Parks and Wildlife that shows this simple method of breaking down your deer hind leg. The images are taken from this same video for like shooting fish in a barrel reference.
Place the venison hind quarter on your work surface with the ball joint facing upwards. Begin by deboning the deer hind quarter. The circular ball joint volition lead you lot to the femur os.
Use your deboning knife to cut effectually the brawl joint.
You should feel the femur bone near one inch under the meat.
Allow your knife blade to follow the bend of the bone, separating the meat from the femur bone.
Continue pulling the meat with your hand and employ the knife to cut the meat off the bone.
The meat should easily separate from the bone every bit your pocketknife slices through the connective tissue.
With the connective tissue cleared away, you will encounter the bone clearly.
These divisions are marked by white tissue which is contrasted past the dark meat.
You lot will cut the meat along these natural divisions and reveal some beautiful cuts of venison.
Remove the hind leg gland as described in the next section equally this can taint the meat.
Use your hunting knife to practise the heavy piece of work of cutting the femur and shank os apart.
Finish butchering all the meat off the bone earlier making your individual cuts of meat. The shank meat was closest to the bone and must be separated from the top circular.
Look at the meat and notice the natural divisions of the meat to easily find the cuts of meat mentioned to a higher place.
Next, you can separate the top butt, lesser barrel, lesser round, heart circular and tenderloin triangle or tri tip.
Hold the meat with your hand and split with the knife following the natural seams in the meat
Method 2 Butchering The Deer Hind Quarter Straight Off The Os
This time take the cuts individually off the bone rather than taking the os out first.
The procedure of breaking down the deer hind quarter still is largely the aforementioned.
Y'all follow the natural seams in the meat to accept off your individual cuts.
Here is some other excellent youtube video from Cabela's showing you the hind leg butchering procedure pace by step. The images are taken from this aforementioned video for easy reference.
First, begin by separating the top round without cut information technology out to reveal the top eye round. Then take or cut out the eye of circular.
Side by side remove the hind leg gland.
This gland tin taint the meat so make sure information technology is cut out of your venison leg.
Cut out the bottom round
Next you can cut out the acme round off the femur bone.
Hold the top round with your hand and slice through the connecting tissue with the filet knife.
Once that is removed take out the butt sirloin.
Divide the top slice of rump off the sirloin
Grind upwards the shank meat with any other minor portions of meat left over.
Or keep the shank meat on the bone for a bully slow cooked meal.
Lastly, trim your meat of discolorations, fat, and annihilation that looks bloodshot or any dirt that might be left.
The silver skin tin exist left on to protect the meat in the freezer. Remove when cooking.
Storing Your Butchered Deer Hind Quarter
Earlier freezing your venison, prepare the meat for storage by vacuum sealing it with a vacuum machine.
Vacuum-sealed in plastic, your deer meat will be rubber from the air and tin exist frozen for up to 2 years. After sealing the meat, you volition desire to historic period it.
Canning venison is besides a good way to store the meat. Canning volition take a little bit longer. Venison meatballs or stew are easily canned.
Venison roasts need to exist frozen then you can cook them afterward. I prefer to freeze venison so I have focused on that method.
Picket this video on more tips on how to cut and shop your deer hind quarter:
Wet Aging
Wet crumbling has go popular recently because it does non require a big holding place for the venison.
Game animals like deer are very active and their muscles are well defined. Crumbling the meat is of import to tenderize the meat. Without aging, the meat will exist tougher than it needs to exist.
Now that you take mastered how to butcher a deer hind quarter you should wet historic period it before cooking.
To wet age your venison, put the vacuum-sealed cuts of meat in the fridge for 7-28 days. The juices and claret in the sealed package will give the venison a deeper gamey flavor. Enzymes will tenderize your meat while yous allow it to moisture historic period. The plastic vacuum bag will ensure that no air reaches the meat.
To enhance the flavour of your venison, you lot can air dry your meat in the fridge a few days earlier you melt information technology.
Take the frozen meat out of the freezer. Open the vacuum seal, drain the meat and place it on a rack over a plate in the refrigerator. Leave information technology uncovered then that the air tin practise its piece of work on the meat. Every couple of days, pour out the juices that come off the meat.
When you are ready to cook your venison, pat it dry and prepare it according to your favorite recipe.
See theseWild Game Recipes Here
The Butchered Venison
You should accept several distinct venison hind quarter cuts before you lot.
Let's look at some of the best means to ready each of the cuts.
The football shaped peak round or top sirloin can exist roasted in the oven or sliced and grilled to medium well. Makes corking steaks.
The lesser round is a thick, fat piece of venison. At that place are many bang-up means to prepare this cut for cooking. This meat is great when cooked at a low temperature in a broth for several hours. It makes a great stewing meat and can too be used for a roast.
Trimmed off the fat and cleaned upward the bottom circular is really a lean piece of meat . This cutting of meat makes fantastic deer jerky. Here are5 Like shooting fish in a barrel Spicy Deer Jerky Recipes for you to try.
Center of Round is a long, tube-similar shape of meat. It looks very similar to the tenderloin. If this cut is dried correctly, it can be seasoned and grilled like a tenderloin. Cut into small medallions and melt rapidly, add a mushroom cream sauce.
The pinnacle butt is a tougher, square shaped piece of meat. Great in depression and slow cooked dishes.
Bottom butt is the largest muscle of the deer leg and it can be tough sometimes. It is best to braise this meat, cooking it low and slow in juice. As the fat and connective tissue break downward, the meat will go more tender. Stews make an ideal dish from this cut of meat.
Alternatively put in the grinder for crawly hamburger mince, meatloaf, sausage or chili.
Lovers of venison know that the season in this cut is worth the extra cooking time.
The triangular shaped tenderloin or tri tip is a very tender piece of meat considering it is closest to the tenderloin. The tenderloin triangle is only big enough for a pocket-size meal so you might program to grill it along with the tenderloin.
The shanks with meat on tin be cooked in a broth for a very flavorsome dish. Alternatively trim the meat off and put in the grinder.
Now that you know how to butcher a deer hind quarter, you are ready to effort it yourself.
Gather your tools and carve up that venison that is waiting for yous! So, head to the table to enjoy the fruits of your labor.
List Of Recommended Tools To Butcher Your Deer Hind Quarter
one. Knives
2 excellent performing knives for the job are the Victorinox Deboning and Fillet knives equally mentioned above. A Semi Stiff curved bract on the Deboning knife will become your cuts squeamish and close to the os.
The flexible fillet knife volition help y'all follow the natural seams of the meat with ease.
2. Knife Sharpener
Keeping your knives sharp will make the whole procedure of breaking down your deer hind quarter simpler and much safer.
I am a flake sometime fashioned when it comes to sharpening knives and prefer to do it on a Honing Steel
3. Cutting Board
Adept quality cutting lath/south are essential when breaking downward your deer leg. These boards from Gorilla Grip are perfect.
- They incorporate grooves to grab whatever blood or juices.
- They are non-porous then will not soak up any blood or juices.
- Dishwasher rubber and BPA Free.
- Will not dull or blunt your knife.
four. Gloves
Keep your hands and meat protected with these Food Service compliant disposable gloves. Range of sizes bachelor.
Latex and Powder free. Durable, Rubberband and skilful Grip.
5. Meat Grinders
Some of the almost flavorsome deer meat can be plant in the tougher cuts of meat described above.
These cuts make super hamburgers, meatloaf, sausage and chili dishes.
To get the most out of your butchered deer leg yous should have a good quality meat grinder.
I have both an electric grinder to employ when processing a lot of meat, and a small table top grinder for smaller jobs.
STX International make is one of the all-time premium meat grinders you tin buy. If you process a lot of meat it is well worth the investment.
Gourmia offers peachy value for money and will do the task perfectly.
six. Vacuum Sealers
A expert quality vacuumed packed piece of meat will last a very long time in your freezer.
Your meat is protected from freezer burn, mold and nutritional loss when stored in this way,
Foodsaver brand a fantastic Vacuum Sealer machine to make this process really simple and cheap.
Seal wet and dry items easily.
Fully tested and compliant for nutrient storage. BPA Free Numberless and Rolls.
Conclusion
You have learned How To Butcher A Deer Hind Quarter and the tools required to do the process.
Also discussed was How to store your venison and suggested recipes and cooking methods.
The merely thing left now is for you to:-
Enjoy.
Source: https://baseoutdoor.com/how-to-butcher-a-deer-hind-quarter-all-you-need-to-know/
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