Prepping Venison

Buy “The Hunting Widow’s Guide to Great Venison Cooking” today

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Canning Deer Meat: Canning is another great—and popular—way to store venison meat. Since the subject is worthy of its own cookbook, and since I’ve never actually done it myself, I won’t go into detail here. Visit Simply Canning for great tutorials on how to can anything.

Grinding Venison Meat: You can grind any of the deer meat, but typically you’ll want to save the loins, backstraps, and roasts for other uses. We save any scrap meat and grind that. I suggest grinding the meat as you prepare to eat it, rather than grinding then freezing, because ground meat can be more prone to freezer burn. (Although if you’re going to eat it within a month or two, that’s not really an issue.) Grinding slightly frozen meat is ideal; it will move through the grinder much more smoothly. After grinding, cook it within a day or two. We use a grinder attachment for our stand mixer, although an actual meat grinder would be even better.

Trimming Deer Meat: Always, always trim off as much fat, silverskin or connective tissue (fascia) from the venison meat as possible. This can be a bit of a pain, but it is necessary to reduce any gamey taste. Our rule is if we can trim the fascia, it goes in the grinder for sausages (which camouflage the taste better). What is the fascia? It’s an uninterrupted, three-dimensional web of tissue that extends from head to toe, from front to back, from interior to exterior. It is very thin and filmy. You can generally put the tip of the knife under it and pull it back off the meat.