A hunk of VENISON

There was a time when I started to dread processing a deer. And I couldn’t quite put my finger on why

The work didn’t bother me. And while I am for the most part a slow and methodical home butcher, the investment of time wasn’t an issue. I rather enjoy the task itself, and I always did look at skinning, cutting and wrapping a deer as an integral and final part of the hunt

Then it finally dawned on me: What I actually disliked about the process was all the decision-making that was taking place long before I was ever going to use much of the venison:

Let’s see, how much of this loin should I cut into chops? Should I butterfly them or make medallions? Will I want some loin pieces intact though?

What about that “roasty” looking piece? How many true roasts should I be making, and what should I cut up into