I was blessed to have grown up killing hogs every winter and living off wild game. Mama never cooked wild game, even a rabbit, without soaking the blood out for at least one day. You dont have to be a butcher to work up a deer, and all you need is a butcher knife. Believe it or not, deer meat is really good if it is cured and cut up right, and it dont have to be drowned in bbq sauce or marinade. If you send a deer to a processor you get back all the blood that was left in the meat after field dressing, all the tallow (fat), all the sinew, all the cysts and lymph nodes, all the membrane, and all the bone marrow that is spread on your meat when the saw goes through the bone. Tending meat is not hard at all, it just takes a little time. Dont think that you cant do it, you just havent been exposed yet. Hook up with some ol country boy, help him cut one or two up and you will learn how to really enjoy that deer,,,,,and folks will come back next time you invite them over for venison, instead of coming up with some excuse of why they cant come over. Good luck with it. BTW, Ive got some soaking in ice water that has been soaking for three days, still aint right yet.
Posted on: Fri, 16 Jan 2015 03:58:53 +0000
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