It wouldn't be Whitetail Week without eventually getting to the eating part. Danielle Prewett breaks down a venison hindquarter, the cuts hiding inside, and how to put each one to good use. Know your cuts. Eat better deer.

This is the way... We just had a steer processing class for our little homestead group here. Skills are meant to be shared.

Beautiful work cutting there

I make Italian sausage from the deer we kill love it. Feel sorry for the folks who have to buy beef.

I like to make birria with the hind quarter. Cut into chunks and salt overnight. Brown in a Dutch oven then pour in bone broth, 6 limes juiced, quartered onions, garlic cloves, spices and a little cinnamon. Served over Spanish rice.

I like Steve’s cut it up and fry it recipe especially the tender loins

Who will steer me right if I want to try making a whitetail ham this year?

I'm missing the vegetarian receipts in the post. Now I'm offended. To calm me down invite me to a deer or hog hunt in Texas 🤣

Wow, that was amazing as a chef. I’m very impressed and I’ve worked with a lot of venison and wild game. I’ve done it outside of a spit. Thanks. I appreciate your work.

Just made venison stew 🍲 with the last of the pieces parts from last year… can’t wait to warm my hands up 🤠

It's about that time 🔫

Yum

This makes me want to sharpen my deer butchering skills along with my knives. There’s real satisfaction in learning the cuts and putting each one to good use. Respect for the animal, less waste, and a good supper to show for it.