Lou Tamposi and I walk through a practical, no-nonsense guide to processing deer—from head to hindquarter. We discuss cuts (tenderloin, backstrap, neck, shanks, ribs), cooking methods (braises, steaks, sausages, bacon), tools (knives, grinders, vacuum sealers), and using bones for stock.

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Thanks to the sponsors: Sagebrush Dry (Alaskan-owned business that sells the best dry bags you can buy.) Alpine Fit (Premium outdoor layering from another Alaskan-owned business.) Backcountry Hunters & Anglers

 

 

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