[6pt-Sika]

Originally Posted by Joseph Sheerin

Thanks, I have 3 Whitetail, and 3 Muleys in my freezer, always look'n for new recipes to mix things up. Yes, we eat a lot of venison.

We pretty much butcher ourselves . I’ll skin gut and cut up right after I kill them . But I cut the backstraps and tenderloin off bag them and put in my freezer . The rest I cut off the bone as the deer hangs from the gambrel . The boned out stuff I give to my gunsmith buddy to make burger . He usually grinds at the end of the season . But after making four pots of this stew I cut out four bags of the stuff he’d normally grind . This stew thing is looking like an excellent work saver all around