WARNING!!!!! Today's post is extremely graphic. My friend is an avid hunter and he recently caught a deer. He and Kim asked me to come over and help them butcher the deer and pack the meat away. I jumped at the chance to help and learn more about the butchering art. I feel strongly that people should understand better about where their food comes from. I normally don't talk about it on here because I don't want to be preachy, but today I think it is ok. I wasn't sure about posting these pictures today, but in the end I decided it was relevant. Jamie Oliver killed a chicken on live TV. Gordon Ramsay raises and kills different animals on each season of The F Word (the best food show on TV.) Why can't I show some pictures of butchering a deer? Again, these pictures are very graphic, and I urge you not to click through if you don't think you can handle it.
Its a big one!
There she is.
Greg is still taking the skin off. In the woods, he "field dressed" the deer (link), but when you take it home you have to pull the skin off.
Watch for ticks!!! We found many ticks on this deer. I was sure to check myself every few minutes and wash my clothes and shower after.
Now that the skin is off, you can see the neck more clearly.
Everything about this reminded me of lamb. The smell and the look mostly.
As we were cutting into this guy, we found the arrow Greg shot him with! There is nothing more ethical than killing a deer with a bow and arrow.
Here Greg is snapping the arm so it is easier to cut.
Be thankful that this picture is blurry.
Here Greg is getting the backstrap off of the deer. This is in a similar location to the NY strip on the cow.
The piece just pulls right out of the deer.
From this angle, you can see the tenderloin inside of the cavity.
Two Backstraps, and two tenderloins. These are the gold mine of deermeat.
Here we are gathering some of the leg meat. Greg and I are far from experts on butchering a deer. We did the best we could, and gathered as much of the meat as possible.
I am proud of the work that I did that night. You can tell by the smile in my chefs coat. That is a beautiful roast I have in my hand. I told them to use it on Christmas!
We made a tenderloin with some cajun spices, some backstrap steaks with montreal seasoning, and some of the backstrap chunks marinated in teriyaki.
The teriyaki was the best, soo good that I couldn't even take a picture of it!!! We ate it soo fast.
Yum. So tasty.
Remember when I said lamb? I stand by it, I think the taste is lamby too.
There is something very serious about starting the night with a full animal and ending the night eating some of it. I will never forget this evening and I thank Greg and Kim so much for inviting me!
I have already admitted that Greg and I are not the biggest experts at this job. We did what we could and harvested as much meat off the deer as we could. I understand if others know better ways to do this, and I hope to do it more efficiently next time, but i think we did the best we could on this particular night. We got much more than was shown here, and Greg has a ton put away in his freezer. I have some deer meat in my fridge too, some scraps for sausage and a brisket I found that Greg didn't even know about! I cant wait to share the recipes with you guys next week!