Venison is a very healthy meat for your consumption. It is leaner although it is considered a red meat. Another great thing about venison is that often it is free, if you hunt it yourself.
Which is what I’m going to go over with you. If you have ever considered hunting, then you probably also need to be aware of how to properly butcher a deer.
Thankfully, it is a pretty easy and quick process once you get the hang of it. Plus, you can process the deer into many different kinds of meat. Deer is one of our main meat sources throughout the year.
So knowing how to hunt and process a deer are vital in a homesteading lifestyle. Here is how you process a deer:
13 Steps to Butcher a Deer:
1. Hang up the Deer
So you wake up early in the morning and head out to go bring home meat for your family. Thankfully on this day you got lucky and got a great deer. (If you are unfamiliar with hunting, here is an awesome resource to get you started.)
But now what? Well, you have to begin by getting your materials ready. You’ll need to sharpen your knife, pull your cooler out, and you need a way to hang a deer. We have a tractor so we attach a boon pole to it and away we go.
However, you can use a gambrel and meat hanging system. It is just about what you have to work with and what you feel most comfortable with.
Once you have your tools ready, you’ll need to poke a hole in the deer. It will be below the knee and between the shin and tendon. Do this on both sides. That way you have a little hook area to slide the boom pole or gambrel through to hold the deer in place.
Then you’ll need to raise the deer up high. That way nothing drags on the ground and it makes the whole process much easier.