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Old 11-21-2006, 07:59 PM   #1
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fresh deer killed

Due to a recent auto accident, i have aquired the hind quaters of a large buck. Is it imparitive that the meat did not bleed out? and why?

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Old 11-23-2006, 08:27 PM   #2
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Two schools of thought I have heard around the council fire....some prefer to process as is....some prefer to soak in a salt brine for a day or so to draw out some of the blood then process...I have done it both ways...When possible I prefer to age it for 7 to 10 days at 40 degrees then process...
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Old 11-23-2006, 09:01 PM   #3
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My husband has had quite a lot of experience butchering venison, and he says to bone it out, starting above the knee and working up. He says not to saw on the bone. Wash it off and get it cooled down. No need to hang.
The ham will make some great roasts. Be sure to get out most of the silverskin.
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Old 01-08-2007, 05:24 PM   #4
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Quote:
Originally Posted by Constance
My husband has had quite a lot of experience butchering venison, and he says to bone it out, starting above the knee and working up. He says not to saw on the bone. Wash it off and get it cooled down. No need to hang.
The ham will make some great roasts. Be sure to get out most of the silverskin.
Could you ask (or do you know) why it is not recommended to saw the bone? Just gathering information for future hunts, that caught my attention

Thanks
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Old 01-17-2007, 10:41 AM   #5
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Sorry, I just now saw this.
The reason for not sawing the bone is that it will release a nasty wild taste into the meat.
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