Birmingham, Alabama
After watching every episode of the Netflix series "Meat Eater," I decided to begin processing my own deer meat. I bought a meat grinder from the local Bass Pro shop, high grade beef fat from the local butcher and started watching YouTube videos from prominent game processors. For my first deer, I soaked the backstrap in ice water for two days and then used the butterfly cutting technique to make nice fillet style steaks. I carefully worked my way through the front shoulders and rear hams and ground the venison into a 50/50 burger. I've made a chili and am Italian meat sauce with the burger and it couldn't taste any better! The meat had very little "game" flavor and, I think, this is mostly due to the ice bath and care used to remove all unwanted connective tissue fatty meat.