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Basic Home Venison Processing — Part 1


We're already a few weeks into archery season in most states, and perhaps you're thinking about processing your own deer this year. If so, I can help. I can't give you a start-to-finish tutorial, but plenty of that is available on YouTube videos. What I can tell you that it's not as big a task as you might think.


I did my first deer when I was 15, and not much has changed. In this week's column, "Basics about Home Venison Processing — Part 1," I give seven steps to guide you through the process. Experienced home processors may have a different method, but there's no one "right way," so you'll probably fine-tune your own process.


It's satisfying to be your own butcher, so get started with "Basics about Home Venison Processing — Part 1," published October 12 in the Jamestown Gazette. And be looking for my next column (Part 2 on October 26). It will be a follow-up with some tips on cooking, aging and grinding venison. Happy hunting, and happy eating!


To access more of my writing on outdoor topics, go to the home page of my blog, Mission: Hunter.

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