Episode 117: Processing Venison for Independence


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By S. Nicole Williams and Nicole Sauce. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

It’s the first episode of 2019 and we had a wonderful week off. Today, I will talk through processing deer as well as share recipes along the way that we use.

My independence fund got a huge boost last week in the form of venison. 40 pounds to be more specific. Processing it cost me $38 in supplies, of which I only used ¼, so that works out to $.23 cents a pound spent for $120 in meat (conservatively). Add to that the 6-8 quarts of deer stock I will be canning and it was a pretty big score!


  • Skinning and gutting (How I learned to field dress)-- do not pierce the gallbladder!
  • Quartering
  • Tools & Knives
  • Some Cuts
  • Storage and Rigor

Make it a great week.

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