2012 Hunting Thread

[Upnorth]

I've always mixed my venison with the fattiest hamburger or cheapest pork fat I can find at the store.

I've never made it into sausage myself. I've had a local guy make sausage for me and it was great! he makes sausage that cabela's sells. kinda pricey but pretty good.

This is what we do. I have been thinking of trying lamb which is quite greasy, but I think it would over power the deer.

[SkinBasket]

lamb don't have much flavor as is.

[Little Whiskey]

do you guys quarter your deer right away or let it hang for a while?

[Brando19]

do you guys quarter your deer right away or let it hang for a while?

We usually let the deer hang over night (epecially if it's really cold outside), but we've been known to quarter the deer right away when we're craving some tenderloin.

[Little Whiskey]

we've always taken the tenderloins out right after we've field dressed it. otherwise they get tough and dried out.

A guy was telling me how easy it is to take the skin off if you do it right away. I would think you'd have to then cut the meat and get it bagged up. true?