How to Process Wild Game at Home

Processing your own wild game is one of the most rewarding parts of the hunting experience. You carried the animal out of the field — finishing the job in your garage or kitchen connects you to the entire process from woods to table. Home processing also saves money, gives you complete control over your cuts and blends, and guarantees that the meat in your freezer came from your deer and nobody else's.

Equipment You Need

You do not need a commercial butcher shop to process a deer at home. A few key tools and a clean workspace are all it takes.

A quality knife set is the foundation. You need a boning knife (5 to 6 inch flexible blade), a butcher knife (8 to 10 inch for breaking down larger sections), and a steel or sharpener. Keep your knives razor-sharp — dull knives lead to sloppy cuts and sore hands.

A meat grinder handles burger, sausage, and any trim that is not suitable for steaks or roasts. A manual grinder works fine for one or two deer, but if you process multiple animals per season, invest in an electric grinder. A half-horsepower electric grinder with stainless steel plates is a one-time purchase that lasts decades.

A vacuum sealer is essential for long-term freezer storage. Vacuum-sealed wild game keeps for 12 to 18 months in the freezer without significant freezer burn. Standard freezer bags work for short-term storage, but if you are putting up 50 to 80 pounds of meat from a deer, vacuum sealing is worth the investment.

A cutting board large enough to work on (at least 18 by 24 inches), a good scale, a clean table or workbench at comfortable height, and a supply of freezer paper or vacuum bags round out the setup. Total investment for a home processing kit: $200 to $400 depending on grinder quality.

Aging Venison

Aging improves the tenderness and flavor of venison significantly. The enzymes in the muscle tissue break down connective fibers over time, and the result is noticeably more tender meat.

Hang the whole carcass in a cool, dry environment — a garage or shed where temperatures stay between 34 and 40 degrees Fahrenheit is ideal. In Nebraska, late November and December often provide natural refrigeration. Hang for 5 to 7 days for optimal results. If temperatures are above 40 degrees, skip the whole-carcass hang and age individual cuts in the refrigerator for 3 to 5 days instead.

If daytime temps spike above 50 degrees — which happens regularly during Nebraska's early archery season in September and October — do not attempt to hang the whole carcass. Get the animal broken down and cooled as quickly as possible.

Burger Blends

Straight venison ground meat is extremely lean — typically less than 5 percent fat. While that sounds healthy, it results in dry, crumbly burgers and sausage that sticks to the pan. The solution is to blend venison with beef fat or pork fat.

The standard blend is 80/20 — 80 percent venison to 20 percent pork fat or beef suet. This ratio produces burgers that hold together on the grill, sausage that has good texture, and a flavor that lets the venison shine while the fat provides moisture and mouthfeel.

Some processors and home butchers go as high as 70/30 for sausage making or 85/15 for a leaner blend. Experiment to find your preference, but start at 80/20 — it is the sweet spot for most applications.

Pork fat (available from any butcher shop or grocery meat counter) is the most common addition. It has a neutral flavor and blends well. Beef suet works too but has a slightly stronger taste. Avoid pork trim that includes meat — you want pure fat for mixing.

Steak Cuts

A deer produces several premium steak cuts that deserve more than the grinder.

Backstraps (the loin muscles running along the spine) are the prime cut. Slice them into 1 to 1.5 inch thick medallions. They are tender enough to cook hot and fast — seared in a cast-iron skillet or grilled over high heat to medium-rare. Do not overcook venison steaks. Internal temperature of 130 to 135 degrees is the target.

Tenderloins (the small, internal muscles along the spine inside the body cavity) are the most tender cut on the animal. They are small — only 8 to 12 ounces each on a whitetail — but worth every bite. Cook them whole or in thick slices.

Hindquarter roasts can be cut into London broil-style steaks across the grain. The top round and bottom round, when sliced 1 inch thick and cooked to medium-rare, make excellent steaks that are leaner than the backstrap but still flavorful.

Sausage Making Basics

If you have a grinder, you can make sausage. Mix ground venison with your fat blend, add seasoning, and stuff into casings or form into patties. Bratwurst, Italian sausage, breakfast sausage, and summer sausage are all achievable at home with basic equipment and pre-mixed seasoning packets.

Natural hog casings (available at butcher supply stores or online) are easy to work with and produce authentic sausage. A sausage stuffing attachment for your grinder is all you need to fill them.

Local Processor vs. DIY

If you do not want to invest in equipment or prefer to drop off and pick up, Nebraska has excellent local deer processors in every hunting region. Processing fees typically run $80 to $150 for basic cut-and-wrap, with additional charges for sausage, jerky, and snack sticks.

The advantage of a processor is convenience and consistency. The advantage of doing it yourself is cost savings, knowing exactly what goes into your product, and the satisfaction of completing the circle from field to freezer. Many hunters do both — processing most of their deer at home and sending one to a professional for specialty items like summer sausage and jerky.

However you get it done, taking care of the meat honors the animal and the hunt. A well-processed deer fills the freezer with months of clean, high-quality protein.