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Field Dressing and at Home Venison Processing

Segment 1- Field dressing your deer.


Segment 2- Cleaning the carcass


Segment 3- Preparing to butcher venison at home


Segment 4- Skinning your deer


Segment 5- Venison loin processing


Segment 6- Processing shoulder cuts of venison at home


Segment 7- Processing the Round, Ham, and Leg of venison at home


Segment 8- Packaging your venison


Segment 9- Grinding Venison

Hunters

  • Deer Processing: Quartering A White-tailed Deer
  • Michigan Venison: How to field dress, butcher, prepare/cook/preserve
  • Field to Table Guide
  • Michigan State University Veterinary Diagnostic Laboratory Submission Instructions
  • Wisconsin Veterinary Diagnostic Laboratory Submission Instructions
  • Lymph Node Extraction Instructional Video
  • 2020 Hunter to Hunter: Connective Conversations Series
  • 2021 Hunter to Hunter: Connective Conversations Series
  • Hunting Basics Webinar Series
  • Field Dressing and at Home Venison Processing
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Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

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MSU Extension White-Tailed Deer Management

  • Home
  • Hunters
  • Hunters

  • Deer Processing: Quartering A White-tailed Deer
  • Michigan Venison: How to field dress, butcher, prepare/cook/preserve
  • Field to Table Guide
  • Michigan State University Veterinary Diagnostic Laboratory Submission Instructions
  • Wisconsin Veterinary Diagnostic Laboratory Submission Instructions
  • Lymph Node Extraction Instructional Video
  • 2020 Hunter to Hunter: Connective Conversations Series
  • 2021 Hunter to Hunter: Connective Conversations Series
  • Hunting Basics Webinar Series
  • Field Dressing and at Home Venison Processing
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