Originally Posted by
David A. Rowe
We have a pretty good local processor, so they hang age them properly. We take standard cuts, a good bit of ground and soup meat. The wife is a chef, so she also got tail, tongue, cheek, heart and liver. We could do it ourselves, but we don't have a place big enough for a cow. We do everything else as I'm the hunter/skinner and the wife can properly butcher small game, poultry, deer, fish, etc. I have a buddy who tans, but I haven't hunted trophy in over a decade. 2-3 younger doe will fill the freezer for the year, and it's very fine eatin'.
If you've never had fried deer medallions, you're missing out. I still love to grill or pan seer and finish in the oven to mid-rare for the backstraps.
Where you live in the US is very, very important. Perhaps now more so than ever before in our lives.