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Processing Deer from University of Nebraska
Deer meat, or venison, is nutritious and as versatile as beef. However, a lot of work must be done before the deer in the field becomes the venison on your table. This guide explains field dressing, transporting the carcass, hanging the deer, skinning, cutting the carcass and preserving the venison. Preserving methods discusses are freezing, canning, brining or curing, smoking, salting or drying (jerky) and other cooking methods.
G2915 being revised