The Finished Product (warning graphic material attached)

After all this time, you've made it to the end. You've shot your deer, gutted it, and now you're at the final stage. Skinning the deer and receiving the meat, that is the overall point of hunting deer. If not, you're not hunting deer, you're just shooting. So, you have a couple of different options at this point. One, skin the deer and retrieve the meat yourself, this option is free. Two, skin the deer yourself and take the meat and carcass to a butcher and have them process the deer. This is the lesser pricy option. Or three, you can take the deer from the field straight to the butcher and have them skin and process the meat. Of course this cost money but is very convenient. For your knowledge I'm going to explain option one. As with the last blog over gutting a deer, it is easier to show skinning the deer and retrieving the meat rather than explain it.

That is the process of skinning the deer. Now would be the point where you could choose option two and have the meat taken to a butcher to be processed. Once again however i'm going to show you how to do this yourself. You may choose to watch the video attached or skip to the picture and see the different cuts of a deer.

All these choice of cuts can be eaten as shown or you can turn these into different forms. Although deer has a wonderful taste and is hard to distinguish from beef, you may still choose to turn it into jerky, slim-jims (these are my favorite on the go snack), salami, or even create mixtures with beef. By mixtures I mean ratios such as 20% beef and 80% deer meat. This would be ground up meat and it can be any ratio you choose. These are great to make burgers, or anything used with ground beef.

To anyone who is unsure about the taste of deer meat, please go to my contact section of my blog and email me. I would be happy to send meats to have you try. Hunting is an exciting sport that doesn't guarantee a win in the end so the reward of the meat is the best part. Well that and seeing that 12 point buck hanging on your wall as a trophy of your hard work and patients.