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<blockquote data-quote="PrairieGhost" data-source="post: 331921" data-attributes="member: 704">Have butchered since 1958 helping on the farm.&nbsp; Only city folks went to a butcher those years.&nbsp; I have an electric grinder now, but when the wife and I first got married I picked up this little hand grinder I don't even think was meant for meat.&nbsp; I paid under $10 for that little suction cup bas grinder and ran a deer through it every year from 1971 to 1993.&nbsp; I don't think I ate anyting other than summer sausage sandwiches at work those years until my doctor told me to cut it out because of high cholesterol.&nbsp; Now i don't gut a deer I simply bone out the meat where the deer falls.&nbsp; Sure beats dragging to.&nbsp; I spent most of one day pulling every tendon and got a buck down to 62 pounds.&nbsp; No bones, no fat, not even tendons or silver skin.JeThese days its no sausage. Half of it's jerky for the grandkids who think it's candy.&nbsp; A few backstrap steaks brushed with oil and ground fine mesquite seasoning then on the grill.&nbsp; Stir fry with venison is good, curry venison with peppers and mushrooms in gravy over brown rice is good, but my favorite is stew.&nbsp; I could eat stew every day.</blockquote>

[QUOTE="PrairieGhost, post: 331921, member: 704"] Have butchered since 1958 helping on the farm. Only city folks went to a butcher those years. I have an electric grinder now, but when the wife and I first got married I picked up this little hand grinder I don't even think was meant for meat. I paid under $10 for that little suction cup bas grinder and ran a deer through it every year from 1971 to 1993. I don't think I ate anyting other than summer sausage sandwiches at work those years until my doctor told me to cut it out because of high cholesterol. Now i don't gut a deer I simply bone out the meat where the deer falls. Sure beats dragging to. I spent most of one day pulling every tendon and got a buck down to 62 pounds. No bones, no fat, not even tendons or silver skin.Je These days its no sausage. Half of it's jerky for the grandkids who think it's candy. A few backstrap steaks brushed with oil and ground fine mesquite seasoning then on the grill. Stir fry with venison is good, curry venison with peppers and mushrooms in gravy over brown rice is good, but my favorite is stew. I could eat stew every day. [/QUOTE]

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