Deer processing - curiosity question

[PassnItOn]

Was watching Alone on Netflix - guy killed a moose so had plenty of meat but wasn't sustaining him because of low fatty content, was talking about kidneys being a better diet source...

Completely different situation than ours I know but it did get me to thinking. Do any of you guys keep more than shoulders, hams and back straps? We used to keep the ribs but have since gotten lazy. Never kept any organs.

I do throw the bones on the pit for a bit and give them to the dogs to make me feel better about waste.

Utilizing more is a little intriguing to me so thought I'd ask the screen.

[Buff]

I keep the meat, dump all the guts except the heart. My dog gets the raw heart for being a good girl.

[westtexducks]

If heart is intact will keep ip sometimes. Never had any interest in keeping anything else as far as organs go. We never keep the ribs not enough meat there to mess with.

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[waterdog]

I keep the hart and liver.

[RiverRat1]

Sometimes we keep the heart and my mom wants the liver once in a while.

We cook bones for dogs also on deer we kill ourselves.

[hooligan]

I keep the heart for a friend that likes them for tacos. Always keep the bones for stock

[coker737]

I quarter and place on ice and feed the Buzzards the entire gut pile and ribs.

[simek]

In addition to 4 quarters, straps and tenders, I take the rib meat, neck meat, and heart. I used to take liver, but I honestly don't care for it. In recent years, I've been roasting the bones, then boiling them down for bone broth. I use it for various recipes, cooking rice, gumbo, etc. I've also been using the shanks for braising, as opposed to grinding them into sausage. Obviously, these things are more doable for the home processor.

[PassnItOn]

Tell me more about stock, what do you do and what do you use it for? Excuse my ignorance here.

[Yak blue]

I also make stock. Believe both Steve rinella and hank Shaw have good recipes and how-to.
I save the leg bones. Ones with good cartilage. Roast the bones with high heat to sear them then into stock pot. Add cold water. Put on low. Skim any scum off top. Simmer all day. Add onion and onion peel, Carrots and fresh parsley. Maybe bay leaf. Let veggies simmer but if you go too long they turn mushy.

Remove bones. Strain out all veggies from stock. I then add salt and salt to taste. Pour stock thru cheese cloth or paper towels to filter last impurities. I let it cool.
Lastly, I then pour into cheap red solo cups and throw in the freezer. Once frozen, remove from red solo cups and bag them up.
Makes perfect stock and perfect size for soups, stews, crock pot of beans, etc.

[AntlerCollector]

I keep as much meat as I can get off the bones. I also save the hearts and liver. Dogs get the bones

[NannySlayer]

Neck, rib meat, heart, preachers meat


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[hooligan]

Tell me more about stock, what do you do and what do you use it for? Excuse my ignorance here.

I really like Bourdain’s veal stock recipe from Les Halles best out of what I’ve tried. It’s a traditional French style stock



Is neck meat something most people leave? It’s a great roast

[2B4Him]

Why do some of you 'cook' the bones before giving to the dogs? I usually just give the bones (usually with some scraps of tendons, etc.) to the dogs raw.

[Trumpkin]

Liver, heart, bones for broth. All good sources of nutrients! I've never tried the kidneys.