Properly dresssed, processed, and prepared venison is one of the finest meats you can eat. With steaks and roasts, don't cook past medium or medium rare (because it is so lean, it will dry out quickly). I cooked two backstraps for some friends that don't eat venison last week. I marinated them and then roasted them in the oven with some bacon surrouning the meat at 450 for about 20 minutes. There wasn't a piece left.
The key is not to overcook and add fats/juices because the meat is so lean.
Taylor1's advice is good. It really is a simple process once you get going. Unless the deer is really old and tough, the skin just about falls off when you get passed the legs.
You are doing the right thing by processing them yourself. Besides saving money, you can make sure the job is done right.
The area I hunt in Missouri is overrun with coyotes. I intend to begin hunting them (after the deer season is over). Missouri has a long coyote hunting season.
Any recommendations on how to get started? I don't want to spend a lot of money, but what gear would I need and what techniques should I use?
Thanks.
