Deer processing from start to finish (pics)

[Ron Kulas]

I have the deer processed and this year I opted to pre-make the bacon wrapped loins. IN the past I would freeze loins whole by wrapping with cling wrap and then paper and then thaw and wrap with bacon before cooking. This year I decided to pre-wrap them and use vacuum sealer bags instead. I wrapped them and froze them before using the sealer so they would hold their shape under the rigors of the vacuum. Now it’s just thaw and cook.

[Carpdaddy]

Oh my; that looks good enough to eat! Good idea.

[Ron Kulas]

To cook these, allow them to get to room temperature (never cook cold meat)

1. Preheat your oven to 425 F
2. Melt butter in a cast iron skillet (or use olive oil). Get the pan very hot but down brown or burn the butter.
3. Sprinkle the meat with salt and pepper (other whatever you like)
4. Sear both sides in the butter. 2 minutes on each side.
5. Place fillets in baking safe dish and place in 425 F oven for 5 to 7 minutes.
6. After 5 to 7 minutes, check internal temp of the meat (with a probe) for doneness. Rare meat is 120–125 degrees, medium is 140–150 degrees.
7. Remove from oven, wrap in foil and let rest for no less than 5 minutes. Save the juices in the pan.
8. Serve and pour juices from pan over the meat.
9. Remember the hunt where you took this deer as you enjoy it.

[Big Dude]

Great job! Looks professional

[HuntforDinner]

Excellent work, you did a great job!

My dog would love to go to town on those ribs and the spine, you should see if someone in your area wants it for their pets

Thanks again for the tutorial!

[Carpdaddy]

This is for sure one of the better post on here. I also do my own and picked up some good tips from this. That Ron helps us to "Stay Sharp".

[Captainkirk]

Broadheads, he can help you with.
The other part, not so much Tony!

[dirthawg]

Great tutorial pretty much the same as I was taught. Loving that work area.

[Margly]

This is a great thread!!
Thanks for sharing

[Shadowhntr]

It all looks VERY familiar. Been doing my own for 20 yrs now.