DIY Butchering Deer for Best Venison Cuts

Venison Ribs, Loin, Roast, Steak Are Best when Processing Deer Meat

Sep 13, 2008

Butchering venison at home means top quality venison cuts for great eating. From venison ribs to roasts, butchering deer is the best way to assure flavorful freshness.

Venison ribs are incredible on the grill and in braises. Venison loin is unmatched when roasted as a rack and lightly smoked. The best venison cuts are not made by having a processor turn a deer into sausage. Instead, it’s done by butchering deer at home, where quality is entirely in the hunter’s hands.

Butchering Venison - Basics and Tools

Speed is essential. Despite the popular myth about hanging deer to develop flavor, freshness suffers the longer a deer hangs at temperatures over 40 F, 4 C. For best eating, get it in the freezer quickly.

Invest in an illustrated guide to venison butchering. Several good game butchering books are available. The only other tools needed are a sharp knife and a meat saw, similar to a long hacksaw.

Traditional Venison Cuts

Breaking the quarters into traditional butcher cuts yields venison steaks, roasts and other cuts that can be cooked using common techniques like roasting, braising or sauteeing. This means many meals of excellent dining. Many are surprised to find that these methods yield the most flavorful and delicious venison they’ve ever had.

Butchering Deer to Remove Gamey Flavors

Though some suggest that venison cuts must be entirely boned out to remove gamey flavors, it's an unnecessary time drain. Off flavors are found in fat and the silver skin that sheaths some muscles. Remove these and gamey flavors are generally gone. Bones in traditional cuts, in fact, can lend significant savoriness to roasts and braises.

The first step is to remove the hide, and this is something best done while the deer is still warm. It will readily peel off then, but can be very difficult and time consuming if left until the deer is cold. After skinning, break the deer down into quarters for easier handling.

Deer Meat for Slow Cooking

The front quarters yield two cuts – the shoulder, commonly referred to as the blade roast, and the shank. These are best used for long, slow low-temperature braises that make excellent ragouts, stews and soups.

Classic Venison Cuts - Roasts and Steaks

The hind quarters provide the most meat and the most venison roasts. Break them into the major muscle groups, the way butchers produce traditional roasts. Each quarter yields a football-shaped top sirloin that is outstanding when barded with bacon and slow-roasted over indirect heat on a grill, preferably using lump charcoal.

The sirloin, rump and round need moist cooking such as braising when used as an entrée. They can also go into a family favorite venison cube steak recipe, and they make terrific jerky. Shank from the hind quarter is best used in a braise.

Venison Loin and Tenderloin

Along the spine, the long cylindrical loins make incredible sautees or pan roasts. Left on the bone and cooked as a rack, they make a spectacular table presentation for a special game dinner. Racks can be roasted or grilled over indirect coals, preferably with some light smoking. Loins can also be cut into venison steaks, preferably thick ones, that are tender and lean.

Inside the rib cage, tight against the spine, the tenderloins are best eaten for a harvest meal celebrating the hunter’s success.. The most tender cut, they are best when briefly sauteed.

Venison Ribs

Don’t throw away the ribs and neck, which contain a substantial amount of meat. They also make excellent braises or can be boned for stew meat, burger or sausage.

Protect this bounty with careful packaging and freezing. Many prefer the vacuum-based food savers over traditional freezer wrap techniques.

Enjoy the Full Range of Venison Products

Venison jerky is a treat that is often available only from commercial deer processors. Butchering venison at home enables the hunter to perfect a homemade venison recipe. Similarly, venison sausage is a rare delight but one that can easily be made at home from trimmings and tougher cuts that would otherwise be turned into burger. Pasta sauce, meatballs, meatloaf, pate, old-fashioned canned venison and many other culinary delights await the successful hunter who begins butchering venison at home.

The copyright of the article DIY Butchering Deer for Best Venison Cuts in Hunting is owned by Scott Walker. Permission to republish DIY Butchering Deer for Best Venison Cuts in print or online must be granted by the author in writing.

Dec 18, 2008 4:44 PM

Guest :

This is a good read, but I have yet to find a substantial amount of meat on the ribs of any deer once the straps and inner loins are removed.

Dec 19, 2008 9:26 PM

Scott Walker :

Thanks for the comment. It really depends on the size of the deer. Smaller deer - generally those in the 175 lb. and lower range - really don't have much rib meat. But with an average to large deer - one that dresses out to 185 lb. or more, usually a mature buck - some good venison rib meals await. In deer camp this year, for example, ribs from one good-sized buck made a main course for nearly 20 hungry hunters. With appetizers, a side dish, salad and dessert it was a full meal. And tasty. There's a venison rib recipe article in the works and should be posted relatively soon.

Dec 30, 2008 9:14 PM

Scott Walker :

The Best Recipe for BBQ Venison Ribs was just posted at http://dinner-recipes.suite101.com/article.cfm/best_recipe_for_bbq_venison_ ribs. Leave plenty of time for the tenderizing braise, and fire up the grill!