Monday night bass tournaments


Heartland Outdoors magazine is published every month.
Subscription Terms

Or call (309) 741-9790 or e-mail: .(JavaScript must be enabled to view this email address)

ho march cover illinois bass


April 2018
1 2 3 4 5 6 7
8 9 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30 1 2 3 4 5
April 2018
March 2018
February 2018
January 2018
December 2017
November 2017
October 2017
September 2017
August 2017
July 2017
June 2017
May 2017

Recent entries



Deer processing part 1

Tue, October 18, 2011

First you have to have good sustenance and strength before starting any project, so I recommend thawing some of that spring Crappie out and picking the last of your summer’s peppers, any kind work but the old standby Jalapeño’s work rather well when packed with cheese to make homemade poppers.

I am probably the last guy to get one of these, but if you don’t have a breading/battering tray, tub sort of thing It’s like having electricity without light bulbs, what’s the point?  They are a must have, now sure why I waited so long to get one, nice even breading every time; keeps your hands cleaner as well.

After kicking off the weekend with some good grub, head to the woods and get you a nice tasty deer, whatever your heart desires, from tender yearling to full blown buck, doesn’t matter, just get some red meat on the ground and this process will work for all of them.

There are a million ways to skin a cat, or deer in this case, but if you have never done all this, it will be a good starting point and then you can tweak to your liking as your experience grows.

Skin the deer

Cut off head, hide, and front hooves/lower legs

Remove shoulders with one swift cut, through tissue only no bone or joints.

Remove as much neck meat and flank or paunch meat as you like, usually grinds for summer sausage

Take out inner loins; these are along the inside of the back bone towards rear third

Remove fat from back

Cut along spine and on top of ribs to peel out the outer loin/ back strap

Cut off front 2/3 of carcass for discarding (you can save the rib meat if you choose, we choose not to, my jaws aren’t that tough)

Cut the rear hip quarters in half with saw, then remove from gambrel and cut off the lower legs

You are left with two outer loins, two inner loins, front shoulders, rear quarters and some misc. neck meat and such. Since it was warm out we opted to put in a rubber tub and put in a garage fridge at 38 degrees for a couple more days. I would like to say it is to let the meat break down but honestly it was because it was warm out and my Vikes were getting beat by the Bears and my buddies didn’t want to miss the chance to rub it about how the lowly Bears smoked the Vikings.  We’ll pick up where I’m leaving off in a couple days to show how we break the rest down.

I hope this helps you get started in saving yourself some money and enjoying each other’s fellowship.
A big thanks to my butchering buddies, Mike Manley, Ray Brown, Bill Brown, Josh Brown and Danny McDaniels, without them it would just be putting meat in the freezer, this brotherhood through butchering is as fun as the hunting in my opinion.

Be safe, keep your knives sharp and away from your fingers, God bless
Matt Cheever ~ Flatlander



Matt awesome entry, Its always a blast too process deer with your buddies. I look forward too the laughs and jokes every year.Its just as fun as the hunt itself…..

Posted by WhitetailFreak on October 18

After my evening class tonight I will be processing the big doe I shot yesterday evening.  Thanks for the post!

Posted by illinibowhunter on October 18

Great post Matt!
WHITETAILFREAK, we also fire up the grill and throw some butterfly chops on it while we are cutting up the deer. With a little horseradish wiped on those chops, we’re all set for a night of snacking and cutting….and tall tales!

Posted by Marc Anthony on October 18

It doesnt get any better than that marc!!!True hunting buddies are hard too find and are a blessing:)

Posted by WhitetailFreak on October 18

Matt,you’re sure putting together some awesome post’s.I’ve started making my own stock’s this year(beef/chicken)and I bet you can probably make some delicious venison stock out of those ribs for stews,soups,rice,etc…
I have never cooked deer ribs before,but you might also try braising or boiling them slowing first to tender and then finish them on a grill?
Keep them coming…Troy

Posted by tw67 on October 18

Great post, Matt!  Thanks for the illustrated guide!  Can’t wait to see Part 2…

Posted by Walston on October 18

Just built a really nice walk in cooler that is going to come in handy…..

Posted by shedhead on October 19

Matt I notice you have a BassPro shops battering tray.  Are they one of your sponsors? 

Posted by Andy Meador on October 19

Hey Andy no on the sponsorship from BP….I was over at the East Peoria store the week it opened and that darned thing jumped off the shelf in to my cart smile

I have done some work for the Bolingbrook Bass Pro Shop and they have helped me out tremendously and had a little help from G5 but no sponsors per say…. I kind of like that in the way I can speak freely about whatever products and brands I like and my pay doesn’t depend on it…..... plenty of guys out there that push a product they may not totally believe in but the $$ is there so why not…... luckily I don’t have to deal with any of that

Posted by Flatlander on October 19

Andy, Are u really sponsored by HAWG N SONS????Someone said u were wearing one of their t-shirts:(

Posted by WhitetailFreak on October 19

Part time gig at a drag show brother!  Times are tough!

Posted by Andy Meador on October 19

Log In :: Register as a new member