Archive for November 10th, 2011

Processing Deer at Home

Thursday, November 10th, 2011

This is Passport to Texas

It’s easy to find meat processors statewide with the ability to process deer, and so hunters routinely bring harvested animals to these pros.

Maybe this season, you’d like to try your hand at processing your own animal at home. Hunter education coordinator, Terry Erwin, has a suggestion or two to help you along.

45— If you process your game at home, I would suggest that everyone get a good set of knives and a cutting board, and also get what we call a vacuum packing device. And when you put that [meat] in a vacuum packing device, they [cuts of meat] will last a whole lot longer; you’ll take the air out of it and the meat will not get freezer burn, which can cause it to have a bad taste. But, you have some of the finest eating there is. Venison is very high in protein, very low in fat content, very low in calories. And, it’s just plain good for you. And if you use the right seasonings and the right methods to cook it….Ooo…fried back strap with biscuits and gravy…makes my mouth water.

We have a link to the gear you’ll need to process your deer at home on our website,

The Sport Fish and Wildlife Restoration Program supports our series, and is funded by your purchase of fishing and hunting equipment and motor boat fuel.

For Texas Parks and Wildlife…I’m Cecilia Nasti.