And that’s the answer. These people who complain about wild tasting deer are the ones who let somebody else do their cutting. They leave it hang for two or three days so all that meat can absorb the wild taste.
To skin and cut up a good sized deer takes only about three hours. And the best way to do it is by separating the bone out of the meat. Its easy..just follow the sections of the meat down to the bone and pull it away from the bone. The meat left on the ribs and neck can be used for mincemeat after its boiled off. Or a neck roast is pretty good.
I always drag my deer and never had a problem. Its getting that meat in the freezer as fast as you can. Thats the answer. And pick off ALL the slime and get ALL the fat off.
I cheat: I shoot, field dress, carry the deer to my truck, and then take the deer directly to a local USDA butcher who operates 12/7 during deer season.
FYI: I recently returned from a 2 week trip to Scotland, and wild venison is on the menu at many places. Very tasty.
That strong gamey flavor is because the hunter didn’t remove all scent glands immediately, an the hair got onto the meat.
Deer, sheep and goats are all similar that way. And finally, yes, hanging the carcus will strengthen the flavor.
I’ve noticed that different breeds of deer can make a bit of a difference too. I’ve found white tail to have a stronger flavor, and not quite as tender as mule deer which I prefer.
I personally prefer to cut the carcus up immediately, then let it sit in some salt water. Salt water does a few things. First, it cools the meat. The salt helps to pull any leftover blood and some of the electrolytes too which is also pink. I wash it off, trim off the fasia (a membrene that covers the muscle) then move that piece to a clean container of water and salt. Extra coolers and sinks work well for this. And, salt water helps reduce bacteria.
How many containers of water? That depends on how much meat you have, and how dirty it got as well as. I start with slightly warm water so the salt dissolves well, and to cool the meat gradually. The second batch of water will be fauset temp. The last will be ice water without salt. Each container will warm up as the meat cools.
Then, I like to cut it to my preference. I prefer roast cuts because it’s more protective to the inner meat in case it spends any length of time in the freezer. Lessfreezer bite over time. You might have to trim some off the outside, but the inside will be just fine.
Secondly, you can cut steaks off a roast, but you can’t glue them back on. It sucks when you want roast, but all you have are steaks. But if all you have are roasts but you want steaks, you’re in luck! Cut them as thick or as thin as you want them!
Now, you can take stew meat and hamburger meat, and grind it now, or individually wrapped for grinding later.
That’s the beauty of doing your own meat.
I use both deer and elk exactly the same way I do beef. No difference except that sometimes it needs a little extra fat. Just cook slow and with moisture And it can make a world of difference.
For grilling, try par cooking in the oven with some moisture on low heat with the spices and herbs you will like in barbq meats. Or even complimentary meats, then finish up on the grill with your favorite sauce.
The tenderness is going to vary depending on the cut. Same with beef. If you know your cuts, then you will know that tenderloin is the tenderest cut, and shoulder is probably best served as potroast.
Any ground cuts will have to have some added fats. I like beef fat, but others might prefer pork, or a mix. If you intend to make burgers on the grill, not more than 80 lean works best whether beef or venison.
Hope that helps some