How To Process A Deer Hind Quarter

August 31, 2021 Post a Comment

Many hunters have the concern of what to do after shooting a whitetail or an elk. These tips taking you through the complete procedure on how to bone out a hindquarter w.

Pin On Venison Recipes

If the deer is hanging upside down from a gambrel you will start from the top and work your way down to the head.

How to process a deer hind quarter. A deer elk or antelope hindquarter or shoulder cooked whole on the bone is a glorious sight. Keep trimming around until. Chefs advice on how to butcher a deer hind quarter.

This process will be influenced by where youre quartering the deer either in the field or at home. The deer processing method described here is basically one of boning. The bottom round is located on the outside of the leg on the hind-quarter.

Butchering Deer The skinning process Before butchering deer we must take the hide off. Step 3 Remove the steaks from the grill when the internal temperature reaches 130 degrees F. Httpmeateatervhxtv or on NetflixShop our Merch Store.

Similar to the sirloin work your fingers between the seams and pull apart as much as possible without tearing the meat. Craig Harper shows you how to process a deers hind quarters and how to identify the cuts of meat. Its really as easy as it looks.

Cut 12 inch slits all over the meat and stuff with garlic. The bottom round is a long and more flat cut of meat. Home processing your deer completes the hunt and can save you money.

Craig Harper shows you exactly how to break down a deers hind quarters and identify the cuts of meat within the quarters. Process A Deers Hind Quarters November 21 2018 Dr. -----Watch full MeatEater episodes here.

Begin by deboning the deer hind quarter. Front shoulders backstrap tenderloins and hindquarters. On the hind legs cut the inner thigh skin from the crotch to the shin area.

The round ball joint will lead you to the femur bone. Be careful not to cut the Achilles tendon as you will hang the deer from that at a later stage. The tarsal glands between the hind legs on the hide is the main concern dont touch it just cut the legs off several inches above it prior to skinning the deerThere is some yellowish fatty looking glands located in the hind quarters that I like to trim out as Im butcheringother than that I.

Grill the hind quarter steaks for three to four minutes per side and flip with tongs. To quarter a deer is butchering it in four parts. First 7 minutes is breaking down the hind quarter.

You can either follow the fascia lines and keep muscles whole or just cut cleanly across from the inside of the knee to the knee joint. After you have made the incision you can start to pull the skin down the leg like removing a sock. Place the entire hindquarter on top of the roasting rack and add sprigs of rosemary and thyme across the top.

Place the venison hind quarter on your work surface with the ball joint facing up. Use your deboning knife to cut around the ball joint. Drape the bacon across the meat covering every inch and wrapping it around toward the bottom.

Cut carrots and onions and place in the bottom of the roaster under the rack. As the femur starts to come free you need to free the upper part of the hindquarter from the shank. Begin skinning your deer by making a cut down the back of the hind legs.

Pin On Deer Recipes