Cutting VenisonThe young man who bow hunts our property this year got a smallish doe this morning. We share halfsies.
Other years the fellow who used to hunt here (now hunting on his mother-in-law's farm) would bring the venison nicely cut up, wrapped, labeled, frozen.
This year I have the forequarter, hindquarter, backstrap and tenderloin chilling in the refrigerators.
I'm thinking cube forequarter for stew, use hindquarter for pot roast. Go buy a meat grinder and turn trimmings into chop meat for burgers and / or chilli. (Irritating as I'd given my meat grinder to my daughter. The last time they were moving I said if she didn't want to take it cross country I'd like it back. Oh, she said, I gave it away over a year ago.)
Any other cutting suggestions?
Wild mushrooms, local venison - this is a terrific year!