Deer Processing

Tried making venison bacon for the first time, and I might be hooked 😅🔥
Pretty happy with how it turned out. What would you season it with?

This is the kind of dinner that makes all the work worth it 🦌🔥
Enjoyed the cuts of our labor tonight. Who else is eating from the freezer?

I was given this meat and told it’s elk, but I’m new to game meat and not totally sure what I’m looking at 🦌🥩
Any idea what cut this might be, and what’s the best way to cook it?

Got another tray of ground jerky ready for the dehydrator tonight 🔥
People act like there’s one perfect method, but after 35 years, I’m still experimenting. Perfect might be hard to find, but damn good works just fine.
What seasoning mix do you like best?

Another happy customer with 65 pounds of deer sausage in the books 🦌💪
How long would this last in your house?

Thinking about trying sous vide on some deer backstrap 🦌🥩
Has anyone done it before, and what temp/time worked best for you?

Freezer cleanout before this year’s harvest means it’s shank time 🍖🔥
These don’t get enough love, so what’s your favorite way to make them shine?

I’ve seen a lot of posts and comments about mixing fat into venison so it will hold together for burgers, but I’ve never had to do that with mine. I don’t add any fat to my ground venison, and the burgers still stay together just fine on the grill or smoker.

The only real trick is to set them on the grate and leave them alone until they’ve had enough time to cook and firm up before flipping — which is honestly what you should be doing with beef burgers too. The first picture shows what they look like before the flip.

Anyone else make venison burgers without adding fat, or do you prefer mixing it in?

This was my first year taking deer to a processor, which also meant my first time trying the famous cubed/tenderized steaks everyone talks about.

I get the hype now. I dredged two round steaks in seasoned flour, fried them in butter with a little oil, then made a quick pan gravy with a little more flour, Worcestershire, and water.

No sides, no extras — I ate the whole plate just like this. Definitely one of my new favorite ways to cook venison.

How do you all like to cook your cubed deer steaks?

I’ve got a few cuts on the plate here, and I’m curious what everyone thinks they are. Some of the marbling and shape has me second-guessing, so I figured I’d ask the people who know better than I do.

Who can tell me exactly what cuts these are?