Look what greeted us
out our side window this morning …a six-point buck! How did this buck know he was safe? It is Sunday; and, no hunting is allowed on
Sunday. This is the guy Becky was after
on Friday and Saturday. She still has a
chance; and, then again…there is always next year.
But, on Sunday, we
can butcher the deer Glenn and Matt shot on Saturday. When you kill deer for meat, then you must butcher
the carcass for meat; let the work begin.
First, the deer must
be skinned. Boy, do I wish I knew how to tan.
Deer hide tans into a soft, a more supple leather than cow hide. Another item to add to my new to do ‘to do’
list…probably not. Tanning is hard
work. I know; I tried it once and gave
up.
Next, each cut of
meat is expertly sliced: back strap,
roasts, and steaks. There is plenty of
stew-type meat remaining on the bones to cut off as best as possible and still
extra to save for the dogs for a few weeks’ worth of ‘specials’ with their
regular dried food. Deer are small, but they provide ample useable meat.
The cut meat is wrapped,
some in plastic freezer bags and some in old freezer paper that I had stored
with my quilt supplies (freezer paper is used for making templates for applique
- but I never seem to have time to quilt anymore...at least we know where to find
freezer paper for our last minute needs); labeled; and placed into the freezer
for future use.
Becky plans to use
some of the roasts to make venison jerky; which she has never tried, but it sounds
like a delicious experiment.
And now for supper, a
bit of fresh venison steak with grilled onions; and, none for the dogs tonight because
they have been snacking on all the waste meat, fat, and bones all day long.
I expect to have two
sick dogs later this evening.
No comments:
Post a Comment