Here's a photo of a deer hanging in our cooler.  Approximately 85 lbs. hanging weight. Learn how to cut up your own deer with our Deer Processing DVD!APPROXIMATE DEER COOKING TIMES AND METHODS OF COOKING

 

 

Do you have a bunch of deer still setting in your freezer? Is it going to waste?
Then turn that deer meat into delicious deer sausage with our Deer Sausage Kit!
It includes our fantastic Witts Deer Sausage Seasoning, Fibrous Casings and Complete Instructions
for 25 lbs., 50 lbs. or 100 lbs. of meat.  Click here to find out more!

Or turn that deer meat into delicious deer snack sticks with our Deer Snack Stick Kit!
It includes our fantastic AC Legg Snack Stick Seasoning, Collagen Casings and Complete Instructions
for 25 lbs., 50 lbs. or 100 lbs. of meat.  Click here to find out more!

Already have your Deer Sausage Seasoning, but no Fibrous Casings? We also sell our Fibrous Casings by themselves in either Clear or Mahogany Preprinted Deer Sausage Fibrous Casings!

Already have your Deer Snack Stick Seasoning, but no Collagen Casings?
 We also sell our Collagen Casings by themselves!

 

Deer Processing DVD
Watch this hour long video from Ask The Meatmans' Professional Meatcutters and Learn How To:

  • Break your Deer into the Primal Cuts

  • Make Boneless, Butterfly Deer Chops

  • Make Boneless Hind Quarter Steaks into Top and Bottom Round Steaks, and Sirloin Tip Steaks

  • Use A Boning Knife Correctly

  • Put An Edge On Your Boning Knife

  • Freezer Wrap Like The Professionals

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

Ground meats of game meat should reach 160 F internal temperature.
TYPE OF DEER CUTROASTGRILL/FRY
Direct heat
SMOKE
Indirect heat*
BRAISE/STEW
In liquid; covered
Rib Roast, bone in
   4 to 6 lbs.
325 F
27 to 30 min./lb.
 

Not recommended

 

 

Not recommended

 

Not recommended
Rib Roast, boneless rolled
   4 to 6 lbs.
32 to 38 min./lb.
Chuck Roast, Brisket
    3 to 4 lbs.
Not
recommended
Not recommendedSeveral hours325
2 to 3 hours
Round or Rump Roast
   2 1/2 to 4 lbs.
325 F
35 to 40 min./lb.
18 to 25 min./lb.2 1/2 to 3 hours325
2 to 3 hours
Whole leg (boar, deer)
   6 to 8 lbs.
375 F
2 hours
Not recommended3 to 4 hoursNot recommended
Tenderloin
   whole, 4 to 6 lbs.
   half, 2 to 3 lbs.
425 F
45 to 60 min. total

12 to 15 min./side
Not recommendedNot recommended
Tenderloin
    half, 2 to 3 lbs.
10 to 12 min./side
Steaks, 3/4" thickNot recommended6 to 7 min./sideNot recommendedNot recommended
Ground meat pattiesNot recommended6 to 8 min./sideNot recommendedNot applicable
Meat loaf, 1 to 2 lbs.350 F
60 to 90 min.
Not recommendedNot recommendedNot applicable
Stew or Shank Cross Cuts
   1 to 1 1/2" thick
Not recommendedNot recommendedNot recommendedCover with liquid; simmer 2 to 3 hours
Ribs, 4"375 F
20 min.
8 to 10 min./sideNot recommendedParboil 1 hour; then grill or roast
 

Spicecraft Meat & Venison Marinade
  (Formerly Labeled Venison & Wild Game Marinade)
Ingredients: Salt, Sugar, Monosodium Glutamate, Dextrose, Spices, Paprika, Hydrolyzed Soy Protein, Molasses, Wheat Starch, Citric Acid, Onion Powder, Garlic Powder, Maltodextrin, Caramel Color, Lemon Juice Concentrate, Soy Flour, Soy Lecithin, Natural Flavors, Bromelin, Papain, Sulfites.
This is the same company that makes our Deer & Beef Smoked Sausage Seasoning!
6.75 oz. Jar.  Great for marinating or seasoning deer steaks and chops!  Made by Newlywed Foods, formerly FW Witts.

Learn more about the Spicecraft Meat & Venison Marinade  by clicking here!

Last Updated - Tuesday, May 22, 2012 09:39 PM