Conference vmsnet::hunting$note:hunting

    My mother use to soak it in milk.
    
    Jeff

    re: last couple....
    
    are we talking about the same thing??  the stuff my butcher ended
    up throwing away (on 2 seperate occasions, both shoulder areas)
    had the same consistency as the lungs....  very mushy and jelly
    like...  is this the stuff your talking about that can possibly be 
    saved?  The other 2 deer were both clean broadside shots through
    the ribs and not much meat is available in these areas to get 
    bloodsoaked anyway.           
    
    Fra

    
    
    re. .0
    
    I use something similar to your method for just about any venison
    I cook (the exception is backstrap).  As a rule, I will soak
    venison in salt water, milk or vinegar for about thirty minutes
    before I cook it.  It draws the blood and takes out a lot of
    that wild flavor.  I know that some people like the wild flavor,
    but I don't.  I do, however, like venison prepared this way.
    
    By the way, it is my experience that this is not necessary with
    elk.  My theory is that an elk's diet is much closer to a cow's
    diet, and thus tastes more like beef.
    
    Jerry

    
    
    	re.4  Rich or anyone for that matter ,can you help with some 
        recommendations as to what books or videos might be helpful
        in learning how to butcher your own. I've seen some videos
    	out that read like they might be helpful but would really
    	hate to put out 40+ bucks to find out that they were not.
    
    	Sid
    

	I've been doing my own butchering for about 12 years now.  The
	first and last time I took an elk in to a shop, they did a poor
	job, kept alot of the good cuts or cut them wrong, and charged
	me big bucks.  So my hunting partners and I started doing it
	ourselfs.  First couple of times butchering took forever.  Kept
	getting in each others way, cutting fingers, etc.  Then we got
	organized.  This is how we do it now:
	
	Cool down procedure:
	Turn my garage into a cooler, take off back door and install a
	sheet of plywood with two air conditioners in door opening.
	Hang game to cool for 4-5 days.
	Do pre butchering trim, hair removal, jelly membrane removal.
	Note: Only remove minimal outer membrane, as it keeps meat from
	drying out.

	Setup procedure:
	Move in picnic table and two large kitchen counter tops to cut on.
	Get as many large deep pans or plastic tubs we can find in house.
	6 very sharp butcher knives and stones.
	Large supply of freezer paper, tape, and markers.
	A couple of large trash cans for scrapes.
	Lots of lights, need to be able to see those hairs.
	Music to rock and roll by.
    
	Butcher procedure:
	Everyone is assigned a task.
	We start with the front shoulders.  One guy removes them and two
	will trim remaining membrane, fat, etc.
	One will then debone the meat, selecting sections for roast or stew
	meat, with the rest going in the burger pan.
	The roast and stew pieces go in a seperate pan, which my wife will
	select the amount to be packaged for meals, and wrap them.
	Next we remove the two backstraps, my favorite parts, and cut them
	1" to 1 1/2" thick.  Wife again wraps them.
	The ribs are then cut apart and sized.  This is optional, they can
	be deboned for burger.  We don't even mess with deer and antelope
	ribs.
	The rest of the meat from the neck to front of rear quarters is 
	trimed off for burger.
	Tinderloins are removed and soaked in saltwater over night along
	with any meat that is bloodsoaked and saveable.
	The rear quarters are sawed apart, membrane and fat removed.
	Then the major sections of the rear quarters are removed in pieces
	rather than having a steak 24" dia.
	Those sections are then cut to thickness and wrapped.
	The top of the leg is deboned and cut to steaks or roast and the rest
	goes to stew or burger.  
	The lower legs get the membrane and tendons removed and ground up.
	While all the deboneing and cutting is going on, someone is grinding
	burger.  It gets mixed with 25% GOOD beef fat and ground twice.

	Now its party time.


	Notes:
	If not familiar with the cuts, get a chart cut chart from local
	butcher shop or meat dept in store.
	Keep knives very sharp.
	Always cut steaks across the grain.	

We hunt on a little old lady's farm property, and the suggestion she has is 
to mix a little vinegar with some water to pull the "gamey" taste out of 
the meat.  How much is a little?  I'll find out in about a month when I see 
her, but I would think maybe 1 cup added to a gallon of water...

Scott