Let's go back to right before Thanksgiving, when Dave shot a deer. A member of our branch has a farm and lots of deer are always visiting his fields, so Dave headed up to be a mighty hunter and shot one within the first hour. Thank goodness! We were really happy for some free meat. Dave gutted the deer and hung it to drain in Brother Drury's barn. When he came home, Jed asked him "where is our deer? We need to eat it for Thanksgiving!" Apparently our talks about pilgrims, Indians, and the first Thanksgiving had sunk in. The next day was Thanksgiving, and on Friday we headed out to go skin the deer and get it butchered out. We had gotten a bit of snow during Thanksgiving and the temperature had dropped sharply, so it was very chilly working in the barn.
We learned a lot butchering this first deer. On the one hand, the freezing weather made it really nice because the deer didn't smell at all. On the other hand, it made it incredibly hard to get started with the skinning.
It took quite a while to peel back the skin from the incision down the center, since there was no resistance. Finally Dave and I got into a good rhythm and things started to move quickly.
The boys were in awe of the deer and had a blast poking around the barn. I forget what an amazing playground a barn is, but watching them brought back all sorts of memories of exploring my own grandpas' barns and workshops. Hank was especially delighted by the Drury's chickens and would be in the chicken run still if I'd have let him stay.
I totally felt like "I am woman, hear me roar" working on this deer. Dave and I would slide our knives under the skin for a ways and then pull the skin off and after a while, it was just like peeling a banana. Pretty cool to see all the muscles and look at the amazing way an animal is put together.
Jed was bound and determined to help saw the legs off the deer, which Dave let him do after the skin was finally off and we were ready to start butchering. At that point, the boys were freezing and the Drurys kindly insisted the boys and I come inside the house while their son helped Dave finish the butchering. I was a little disappointed--I really wanted to be involved in the whole butchering process--but I didn't trust the boys to behave themselves in the Drurys interesting old farmhouse without some parental supervision. Jed was amazed by their one-eyed cat and all their carved ducks.
After the deer was cut into four pieces--two front and two back legs--we took it home and put it on ice in our coolers to drain. We learned from a good friend of Dave's in Texas that this allows even more blood to drain and prevents the meat from having such a gamey taste. We let the meat set on ice over the weekend and on Tuesday, when our meat grinder came from Amazon, we started processing it. We tried to get as much fat as possible off the meat, since that also helps it to taste less gamey, and cut it into roasts, fajita strips, stew meat chunks, and kept lots for grinding. We worked until midnight and then cleaned up, only half done. Wednesday we worked until midnight again and got everything ground up and wrapped and stocked into the freezer.
Here is some of the meat--two bowls worth of ground meat and some of the roasts, stew, and fajita meat. The ground meat has darker and lighter bits because when I cook deer meat, I always combine it with hamburger. We decided to save ourselves the trouble of combining later and bought a 5 lb chub of hamburger to grind into the deer meat so it would already be combined. The deer meat is the dark red and the hamburger is the lighter pink. This worked really well. I cooked some a couple of nights later for a test run and it was delicious and tasted just like ground beef--a relief since I used part of the meat to make a casserole for my friend Angel who I later found out does NOT like deer meat! She didn't even notice!
Here are some of the roasts, fajita, and stew meat all wrapped up.
And here are the contents of the meat freezer downstairs. I usually to only keep meat in here, but we have so much ground meat now that I had to bring some upstairs as well. We wrapped the ground meat in .75 lb packages and we have 20 of them. Add that to the other meats and we ended up getting about 35 pounds of meat off the deer. I am so thrilled with our first foray into home butchering!