Venison Done Right, Butchering 101 (TRAILER)

Trailer for the feature-length tutorial on how to butcher your own deer at home. Available at www.VenisonDoneRight.Com www.IndianSummerPictures.com & www.Amazon.Com
Learn how to Butcher your own deer the realistic way, with 4 knives at home, no commercial kitchen equipment used in this tutorial!!! (Gutting stage not shown)
Chapters;
1. Introduction
2. Removing Tenderloins (outside)
3. Skinning (in shed)
4. Remove Quarters (in shed)
5. into the Kitchen! Backstraps
6. Hind Quarter #1
7. Hind Quarter #2
8. Shoulders
9. Grinding 101 using a blender attachment
10.Packaging 101
11.Fly Tying With your deer fur step-by-step
12.Venison Marsala, cooking segment 11 min

Our goal was to make a highly informative DVD. Text is superimposed over meat so you know what is being cut at all times. Theres no "time-jumps" either like those car shows where they replace the motor during commercial break. How informative is it? We had a hunter tell us that he was able to butcher his first Deer while playing the video simultaneously!!!!!!!!
Total video length 104 minutes, color, NTSC, Dolby 2.0

**DO NOT JUDGE VIDEO QUALITY BY WHAT YOU SEE ON YouTube** youtube highly compresses video, understable why when you consider how many people are on here. We just want you to know that the DVD looks a light-year better in quality!!

Price reduced!! now just $24.95!!!!!
Available at www.VenisonDoneRight.Com, www.IndianSummerPictures.com
or www.Amazon.com

Category:

Howto & Style

Tags:

• deer butchering
• fly tying
• cooking
• cook venison
• new england
• massachusetts
• quartering
• meat
• meat cutting
• debone
• meat grinding
• meat packaging
• venison
• processing

[hazelbuddy443]

Hey! I've never had venison, but I've heard about what it's like. Can someone who's had it give me clarity on what it's really like? For example; tenderness, natural flavor, etc.. Thanks!

[TruckerTim76]

@hazelbuddy443 Doesnt taste like chicken thats for sure. Just try it.. its like beef, how its cooked impacts all of those things

[mordichi]

So many arguments here no idea where to start. I have had "gamey" deer before, never one I have cleaned and butchered tho. Aging the meat has nothing to do with it, nor does the cut. Keep it clean and properly bleed the deer. I go from fresh kill to freezer in 2-3 hours. I also do not add fat. I prefer fattier cuts and work from there, 70-30 ground works. 30% beef for deer burger, 30% pork for sausage. After quartering I rinse in warm water, so the idea that it needs to be cooled is laughable.

[TruckerTim76]

@mordichi Your sadly mistaken, and quite wrong. Google "aging Process" or "why is beef aged" and you will be corrected as to why it is important to age meat. The aging process breaks down the connective tissue in the meat, thus concentrating more flavor within the meat itself. Heres food for thought, take one of your deer, age it, then prepare to cook a piece of unaged meat and a piece of the aged meat identically for side by side comparison

[devonte614]

what happend to this channel?? lol

[TruckerTim76]

@devonte614 unfortunately the Chef/instructor sustained a very bad back injury after the release of this video. We had planned a series of productions following the release of Venison Done Right, unfortunately It doesnt look like its going to happen anytime soon.

[cupofjoe29]

anyone who owns this video, is it worth the 25 bucks?

[SamuelSavage777]

@hazelbuddy443 i had a deer burger once cooked to perfection with peppers an onions inside, the burger was fall apart tender and so juicy the flavor isnt like any other meat iv had but its GOOOOD and theres so much you can do with venison

[jamicannathan]

what whas the stuff he put on the ground meat

[jamicannathan]

he is good at taking the deer apart and packageing it

[vaneztax]

Very professional intro, look delicious.

[dartmoordog]

Great vid. We have a lot of deer over here in the UK. I shoot about 18-25 a year. I one thing I have learned about preping venison, and I was told this, "Anything white or silver is the enemy of good Venison" I trim off all the connective tissue and sinew before cooking....It makes a heap of difference. Nothing goes to waste, all the timmings goes in the burgers!

[sarge5000]

so the first 42 seconds of this was a total joke, right? because all i did was laugh at this sorry piece of shit

[craigkbryant]

I think you just sold a video.

[dirt641]

this guy can do it all haha

[fuckvegan]

@hazelbuddy443 Its like beef but without the beefy flavor. More like grassy/barn type flavor not in a bad way though. Does are not gamy at all. The bucks are a little gamy but if you put the meat in ice chest for a few days and change water the gaminess goes away. I personally like the gaminess so I dont even rinse it and cook it straight after butchering. Depends on your taste but nit far away from beef. You wouldn't want to eat the fat of a deer though...Its called tallow and very greasy.

[maxdogr]

@hazelbuddy443  So much depends on a quick, clean kill, then proper field dressing that doesn't get contamination on the meat. Next comes prompt cooling and skinning without a lot of hair on the carcass. During the first 24 hours rigor mortis sets in so the meat will be tough if you use it during this period. Aging, especially for older animals, and male animals, makes them more tender and palatable. Field and Stream had a great article on the science of aging.