how much of the deer do you use?

[B-Logger]

Does anyone except us hang the suet out for the birds?

[frisky]

I use everything except the antlers . . .I have found no use for those.

Antler soup Very good LOL

Other than that I do much the same as Bstout said.
Bone the meat, hamberger and sausage.

[hikerman]

The hart did not taste good.

[chris4570]

I butcher my own deer. I too take a fair amount of time to do so. But in the end I am able to pull as much meat off the carcass as possible. The forequarters, lower limbs, and neck are mostly ground, or used in chunks for stew or jerky. I may get a couple of good roasts out of the front shoulders. The backstraps are made into chops and a couple of roasts. This year the entire hind end was butchered into roasts, which can easily be turned into steaks once thawed.

I will keep any rack with the skull plate attached. It's a physical memory of a hunt, time spent in the woods, etc. Plus I find the individual differances and similarities between racks quite interesting.

[michiganman]

for you guys doing your own deer.i use a electric fillet knife for removing the silver skins.once you learn this youll never look back.once i cut the meat off the bone,i use the ele3ctric fillet knife.works great on blue gills and perch too

[Lady Di]

We try to use all we can,steaks,roasts,ground meat(hamburg,sausage) the bones feed anything that wants them(neighbours keep finding bones on their lawns)the antlers are cleaned and mounted.We don't use the organs anymore and everyone seems to haveenough fly tying materials. But this year someone thought it would be a good idea to give me the eyeballs( I didn't come from that far north)

[roland]

I butcher my own deer I don't save the ribs,I take the trimming meat to a guy and have it made into saugage.

[Kelley]

I am the only human in our household who will eat deer. I keep the tenderloin, backstrap, and heart for people food. The rest is fileted from the bone and packed in one lb freezer bags for my best friend(after my Wife) my German Shepard Roxie.
I love the heart boiled untill tender.
Kelley

[lscha]

We love the hamburger too so whatever is left after 1 lb roasts (that can also doubles as steak at mealtime) is put into the hamburger bucket. Dave cleans the skeleton pretty good while it is still hanging for the hamburger, including rib meat.

We love the heart and so does everyone else in camp. Quick fried in olive oil and butter and dredged in Fry Magic until just pink inside. No leftovers.

Our deer are very mild and I rarely put anything with it to change the taste such as bacon, etc.

It used to take me hours to clean the neck roast in all the folds but it was really good. I don't work that hard anymore but this year we are going to try pressure cooking it and pulling the meat for barbecue.

The liver is milder than beef liver but we stopped using it when liver flukes were discovered years ago. I saved one this year that looked really good and will try it again.