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Steps Deer
Gutting Deer Video - How to Harvest Delicious Meat
Does your family cringe when you bring home the venison you've so proudly hunted? Does your wife have a dozen ready excuses for why she can't prepare it for dinner? If so, you're not alone. Many people have had bad experiences with eating venison, and its no wonder when the meat is tough and tastes gamey.
Good news! There are simple steps you can take when field dressing your deer to produce the most tender, delicious meat-venison, beef, lamb, or anything else-they've ever had.
The first thing is, if you're hunting to put food on the table, look for does, not trophy bucks. That 10-point Buck looks great, and getting him is definitely something to be proud about, but he isn't going to make good eating. He's going to be tough and gamey. The meat from an antlerless animal tends to be tender, and thus it tastes a lot better.
The second, and most important, thing to do-whether you're hunting antlered or antlerless deer-is to cool the meat as quickly as possible. This will significantly reduce the horrible, gamey taste. So, make absolutely sure when you take the shot, it will be a quick kill and easy recovery. If it's warm out and you're confident in your shot, wait only 15-30 minutes to retrieve. If it is really cold out, you can wait longer. If you can avoid it, do not let the deer sit over night. If you have to do that to make sure the animal expires, then accept that all the meat will be good for is burgers and stew (and really, there is nothing wrong with venison burgers!). Gutting Deer Video
Third, if you crossed streams or muddy bogs to find the deer, drag the it closer to the vehicle before gutting it to keep water and mud from entering the shot holes and into the deer. Keeping the meat clean and sanitary is important.
When field dressing, be careful not to knick any organs as this can cause the meat to taste bad. Once you're done with that, get the meat to the processor as quickly as you can. Pick up a few bags of ice on the way and put them in the body cavity to start the cooling process (if you're hunting far away from shops, put the ice in a cooler with your sodas). If you got a trophy and you want to share, have your friends meet you at the processor or at home if you're processing it yourself (this is nice because then they can help you quarter it).
If you're processing at home, quarter it that afternoon or evening and put it in coolers with dry ice, unless you have a refrigerator just for your game. Then let it sit a few days before butchering it.
Finally, when you butcher, make sure to remove as much fat and silver skin (connective tissue/tendons) as possible. Trimming off the silver makes the meat much more tender when cooked. This can be tedious, but it's well worth the effort.
Follow those steps and the meat you put on your family's table will be a tasty treat for all. Gutting Deer Video
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I'm 16 in a month and my mom was going to get me a deer rifle but i dont know what caliber to get.?
My step dad shoots a 30.06 and it has quite a kick so I was thinking maybe a .243 or .270, I'm 5'5 and about 125lbs so I'd like something I can easily kill a deer with but with a reasonably small kick.
Your 2 examples you gave are spot on. The 270 is a great deer rifle, and recoil is nominal.
The 243 is probably the most versatile round for centerfire, you can get loadings for everything from small game and varmints, to deer.
The only other caliber I would suggest besides 243 and 270 might be 308, but recoil is pretty close to 30-06 with the heavier loadings.
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