Meat
MIchael T Hahn
November 27, 2025
I was down to my last two packages of venison burger, desperate to make meat, when I shot a deer with my crossbow. I found the deer the following morning. Unfortunately, coyotes found the deer first and devoured most of it. I tagged the deer and salvaged only two packages of steak, two packages of neck roast, and three packages of burger. Although I appreciated the meat, it hardly put a dent in what I need. My wife and I don’t buy beef. We eat venison maybe twice a week, plus I annually give a package of venison to six different landowners who allow me to hunt on their land. Fortunately, my good friend in New Hampshire allowed me to hunt on his land, even loaning me the use of his shooter shack, where I was able to fill my tag.
My father always butchered his own game. Dad put his children to work at an early age, sitting around the kitchen table slicing steaks from deboned meat. When I became a teenager, Dad taught me how to field dress deer and skin them. He showed me which portions of a deer are tender enough to slice into steaks, which parts can be made into roasts, and which parts should be ground into burger. I consider making meat to be an integral part of the hunting experience. For me, this is one of the my most satisfying tasks.
After I borrowed my friend’s tractor for an easy extraction of my deer, drove it to the store in Piermont to report it, drove home, backed up to my shed and used my electric winch to hoist the deer from the truck to hang in the shed, I was ready for supper and my recliner. I skinned the deer the following morning and used a portable heater to keep my shed between 30 and 38 degrees for the next five days. This hanging period allowed the meat to become tender. For optimum flavor and tenderness, it’s important to keep the deer from freezing or becoming too warm. I’ve also got an air conditioner in my shed, but the weather was sufficiently cool that I didn’t need it for this deer.
I label my meat packages according to six different categories: tenderloin; loin; steak; roast; neck roast and burger. I’m delighted to have a deer in the freezer, but I want another.
Michael Hahn Band varies in size from a duo to a six-piece band, depending upon the size and budget of the venue. They love to make music for any occasion. For bookings call 802-754-8889.
Upcoming Gigs:
First Night in St. Johnsbury on New Year’s Eve, time TBD
Bull Wheel at Jay Peak on Saturday, January 31 from 4 to 7
https://www.thebridgeweekly.com/rural-matters
My father always butchered his own game. Dad put his children to work at an early age, sitting around the kitchen table slicing steaks from deboned meat. When I became a teenager, Dad taught me how to field dress deer and skin them. He showed me which portions of a deer are tender enough to slice into steaks, which parts can be made into roasts, and which parts should be ground into burger. I consider making meat to be an integral part of the hunting experience. For me, this is one of the my most satisfying tasks.
After I borrowed my friend’s tractor for an easy extraction of my deer, drove it to the store in Piermont to report it, drove home, backed up to my shed and used my electric winch to hoist the deer from the truck to hang in the shed, I was ready for supper and my recliner. I skinned the deer the following morning and used a portable heater to keep my shed between 30 and 38 degrees for the next five days. This hanging period allowed the meat to become tender. For optimum flavor and tenderness, it’s important to keep the deer from freezing or becoming too warm. I’ve also got an air conditioner in my shed, but the weather was sufficiently cool that I didn’t need it for this deer.
I label my meat packages according to six different categories: tenderloin; loin; steak; roast; neck roast and burger. I’m delighted to have a deer in the freezer, but I want another.
Michael Hahn Band varies in size from a duo to a six-piece band, depending upon the size and budget of the venue. They love to make music for any occasion. For bookings call 802-754-8889.
Upcoming Gigs:
First Night in St. Johnsbury on New Year’s Eve, time TBD
Bull Wheel at Jay Peak on Saturday, January 31 from 4 to 7
https://www.thebridgeweekly.com/rural-matters
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