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Old 10-29-2009, 06:32 PM
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Default Best part of the deer?

Hello folks,

I have seen a couple of threads started in the deer hunting section about shot placement. People are saying that the high shoulder shot drops the deer in their tracks, but ruins the shoulder meat. I have made this shot before, but it was many years ago. My dad always took our deer to have it processed.

My question is...what do you think is the best part of the deer and why? Also, just how much meat are you losing by shooting high shoulder?
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Old 10-29-2009, 06:42 PM
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Backstrap...no question

Next in line would be the ham...
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Old 10-29-2009, 07:21 PM
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Tenderloins (under the backbone)

Liver

Backstraps
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Old 10-29-2009, 07:23 PM
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Tenderloins
Backstraps
Hindquarters
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Old 10-29-2009, 07:47 PM
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Quote:
Originally Posted by robertyb View Post
Tenderloins
Backstraps
Hindquarters
This
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Old 10-29-2009, 07:57 PM
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Tenderloins
Backstraps
Hindquarters
Yep.
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Old 10-29-2009, 08:09 PM
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What makes the best Jerky? I was told the shoulder?
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Old 10-29-2009, 08:10 PM
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Any deer meat is good deer meat
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Old 10-29-2009, 08:24 PM
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tenderlion
heart
backstraps

This is my list if all you are gonna do is salt, pepper and woodfire.

The ham (broken down into the major muscle groups)is the most versatile part.
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Old 10-30-2009, 12:29 PM
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drumbum,

Here's the facts, sort of. When folks are talking about "ruining the meat", most folks are overlooking how small the AVERAGE deer in Georgia is. The fact is that there is very little meat on the front shoulders of the average Ga. deer. When you factor in the certainty of the high shoulder shot, vs. the little meat lost, the odds favor the shot.

Even if you don't shoot through the shoulders, most processors will grind the shoulders because there are no steaks and the roasts are so small and tough.

What's sort of ironic is that people will rail against the high shoulder shot because it "wastes" meat, but most of these people will throw away the neck, which has a perfectly good roast, the heart, which is muscle, not organ meat and all the organ meat.

The backstrap is the best cut in my opinion.

Personally I also like the the kidneys, broiled, and heart meat.
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Old 10-30-2009, 12:46 PM
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Quote:
Originally Posted by robertyb View Post
Tenderloins
Backstraps
Hindquarters
Quote:
Originally Posted by Slingblade View Post
This
X 3 BUT, why waste a good shoulder roast or neck roast when a properly placed shot will (maybe) ruin a couple of ribs? You'll get more to put in the fridge if you study up on deer anatomy and practice arrow/ bullet placement.
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Old 10-30-2009, 12:58 PM
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Quote:
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What makes the best Jerky? I was told the shoulder?
I have been using ground with excellent results!
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Old 10-30-2009, 01:02 PM
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this
x 2
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Old 10-30-2009, 01:53 PM
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The processors all like the meat that comes from the neck roast. Most of that is ground.

The back straps and tenderloins require very little effort.
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Old 10-30-2009, 02:28 PM
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i like the sausage part of the deer the best....
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Old 10-30-2009, 03:29 PM
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Quote:
Originally Posted by Twenty five ought six View Post
drumbum,

Here's the facts, sort of. When folks are talking about "ruining the meat", most folks are overlooking how small the AVERAGE deer in Georgia is. The fact is that there is very little meat on the front shoulders of the average Ga. deer. When you factor in the certainty of the high shoulder shot, vs. the little meat lost, the odds favor the shot.

Even if you don't shoot through the shoulders, most processors will grind the shoulders because there are no steaks and the roasts are so small and tough.

What's sort of ironic is that people will rail against the high shoulder shot because it "wastes" meat, but most of these people will throw away the neck, which has a perfectly good roast, the heart, which is muscle, not organ meat and all the organ meat.

The backstrap is the best cut in my opinion.

Personally I also like the the kidneys, broiled, and heart meat.
Good to know...good to know
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Old 10-30-2009, 08:00 PM
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I eat everything remotely meat-like on a deer, but the tenderloins and backstraps are definitely the best cuts. The hams are good, too-on a young one they can be sliced and fried like backstrap, on bigger ones I usually cut steaks and roasts from the big tender center section of the ham. I usually grind the neck and shoulders or make jerky with them. I even fillet off all the meat from the ribcage and grind it-makes good burger. No bad meat on a deer.
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Old 10-31-2009, 10:23 AM
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Personally I also like the the kidneys, broiled, and heart meat.
Question,

I've never eaten deer heart before, how would i cook it?
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Old 10-31-2009, 11:58 AM
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antlers
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Old 11-01-2009, 08:50 AM
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[quote=BrotherBadger;4206578]Question,

I've never eaten deer heart before, how would i cook
it?

If I'm doin the shootin you wont.
BHJ
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  #21  
Old 11-01-2009, 01:04 PM
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Quote:
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Question,

I've never eaten deer heart before, how would i cook it?
About any way that you would cook any tough piece of meat--moist cooking. Remember it's muscle, just like a ham, but it's tough muscle.

Cut it up in a stew, braise it and slice then.

My favorite way is to cut the large end off, clean out the inside. Put in a pot cover with water, season to taste, salt, garlic, sage, onion -- simmer until tender, usually about an hour. Then take the piece that you cut off, chop up with some rice-- I like brown rice, and whatever you have to make a stuffing --bell pepper, onion, carrots and so on,-- stuff the heart like you would a bell pepper, and bake in a pan with a little water/beer/wine, for about another hour, and then slice then and serve.

Or you can boil until tender and use in a stew or chili. I particularly like it in an Irish stew. I've also made a shepherd's pie with it, and that's pretty tasty.
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Old 11-01-2009, 02:20 PM
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Quote:
Originally Posted by BrotherBadger View Post
Question,

I've never eaten deer heart before, how would i cook it?
-Trim off anything White.
-Flay it open so that it's about 1inch uniform thickness
-Salt and pepper and put it on a glowing hot grill till medium rare

DO NOT OVERCOOK!!!!

It's every bit as soft as tenderloin maybe even softer because the muscle fibers are short, giving it a "smooth" texture when you chew it. The flavor is sweet and mild.

Or you can stew the poo out of it.
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  #23  
Old 11-02-2009, 07:42 PM
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Quote:
Originally Posted by robertyb View Post
Tenderloins
Backstraps
Hindquarters
x2
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  #24  
Old 11-02-2009, 08:35 PM
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Stuff the heart with hot peppers then sew it closed[ you can use fishing line]. Cook in crockpot on low till real tender. Remove fishing line and whirl it up in a food processor. Spread on crackers for a great snack.
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