Chris
I will contact you when I get back. I leave this coming Wednesday November 15th and return on December 15th.
You never know what you will get, but we generally do really good on harvesting deer. I would be interested in buying a couple of bred does this coming spring..
I had a few new Zealand does and a Rex buck.
I love rabbit with shake n back for chicken.
What cuts of venison do you like? I just had a couple of venison hamburgers last hight for diner.
We cut up all of the deer ourselves.
There is a butcher shop close by, they charge over $100 to cut a deer up, way to much for me. We have a commercial meat ginder & a large vacuum sealing machine.
We do take cubed up venison over to the butcher shop (Shaff,s Meats - Harpursville New York) and have them make venison sticks, summer sausage, pickled sausage and other stuff. These products get a little pricey.
Last year we paid $450 to get our stuff processed.
If we had them butcher the deer from last year it would it would of been an additional $1,000.
When you have them make stuff up for you. You get your meat back. Some places mix everyone's meat together and make the products and you get meat ftom other people's deer.
I see how some people skin and take care of the deer they shoot. I don't ever want any venison back from someone else.
I like to shoot deer that are a year and a half old.
A year and a half old doe will have one fawn in the spring.
A two and a half old doe will have two fawns come spring.
By shooting the younger does there will be one extra fawn back in the system.
Here is a deer from a couple of years ago. It went about twenty yards and was laying in tjos position when we got to it.
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