Welllllll, I’ve been a bit concerned about how my mule deer meat was going to turn out due to being able to smell him from 20 yard. Buck was in full rut and his hocks were literally dripping.
Scored 181 2/8
This would be my first deer to quarter and pack out, and I wanted to keep the cape for a shoulder mount also. I could have used a tarp - that was lesson one.
My process was as follows:
The WMA HQ had a walk-in cooler, so I placed the game bags and head in there overnight, and placed into coolers in the morning. Left in the coolers for 6 days adding ice and draining water as needed - never sitting in water.
Processed into larger cuts and/or trim and vacuum sealed.
Brought out an inside tenderloin 3 days ago and let it thaw in the fridge until this afternoon.
…
Started by taking the tenderloin and cutting in half (saving the other for something else interesting tomorrow)
I use a wok, but any good pan will work…
Sear dry and trimmed tenderloin on all 3 sides until rare, remove
Add some butter to wok and drop in 1/2 sliced yellow onion and some garlic - sauté for 3-5 minutes adding small amounts of water to keep it moist
Add shiitake mushrooms with another 1 tbsp of butter
Sauté until mushrooms are brown and onion is translucent and grind some pepper on it
Slice tenderloin into 1/3-1/2 inch slices and add to wok
Toss for 1 minute - err on less time vs more. Remove from heat and add some soy sauce. Best served over steamed, sticky rice.
This turned out fantastic. Flavors worked really well and mule deer was fork tender. Meat was mild but you could tell it was wild - which is how it should be. Will be doing this again for sure.
Full Hunt Story (TPWD Draw Hunt)
TPWD Mule Deer Hunt - Horseshoe Buck
Scored 181 2/8
This would be my first deer to quarter and pack out, and I wanted to keep the cape for a shoulder mount also. I could have used a tarp - that was lesson one.
My process was as follows:
- Remove the tarsal glands
- Remove the bottom portion of the legs
- Gut the deer but leave plenty of cape
- Skin one side of the back half
- Remove the hind quarter and place on the hide
- Flip over
- Skin the other side of the back half - now it’s free.
- Remove the hind quarter and place on hide
- Remove the inside tenderloins
- Skin up as much to the head as possible on one side
- Remove shoulder and place on hide
- Remove backstrap and place on hide
- Flip over
- Skin up as much to the head as possible on other side
- Remove shoulder and place on hide
- Remove back strap and place on hide
- Remove salvageable neck meat
- Get annoyed because rocks are now all in ribs
- Salvage other meat as appropriate
- Pack it out in 3 trips
The WMA HQ had a walk-in cooler, so I placed the game bags and head in there overnight, and placed into coolers in the morning. Left in the coolers for 6 days adding ice and draining water as needed - never sitting in water.
Processed into larger cuts and/or trim and vacuum sealed.
Brought out an inside tenderloin 3 days ago and let it thaw in the fridge until this afternoon.
…
Started by taking the tenderloin and cutting in half (saving the other for something else interesting tomorrow)
I use a wok, but any good pan will work…
Sear dry and trimmed tenderloin on all 3 sides until rare, remove
Add some butter to wok and drop in 1/2 sliced yellow onion and some garlic - sauté for 3-5 minutes adding small amounts of water to keep it moist
Add shiitake mushrooms with another 1 tbsp of butter
Sauté until mushrooms are brown and onion is translucent and grind some pepper on it
Slice tenderloin into 1/3-1/2 inch slices and add to wok
Toss for 1 minute - err on less time vs more. Remove from heat and add some soy sauce. Best served over steamed, sticky rice.
This turned out fantastic. Flavors worked really well and mule deer was fork tender. Meat was mild but you could tell it was wild - which is how it should be. Will be doing this again for sure.
Full Hunt Story (TPWD Draw Hunt)
TPWD Mule Deer Hunt - Horseshoe Buck
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