i love to cook venison, but hate the dead deer carcass smell in my house, any suggetstions?
930226
I love eating venison to. I do not know how to get rid o the smell.\nhere are some recipes http://www.wisconsinhunter.com/Recipes/venisonmenu.html
824930
From the belly slice it disection style and then just pull it off of him. Watch out for the guts tho, they are a real stinker. OR find a place that does hides and take it there. You are planning to use the whole deer right? like meat, antlers..etc? Backstrap chili is good :) Dont bother with the head. Slice it off at the neck. Why dont you get it mounted instead?
389366
Definitely go with the peanut butter, as that should nicely mask the smell of bitter almond from the cyanide. Then you can run away with me after the party on Friday.
838638
I am not really sure in Indy.  I would check the yellow pages for butcher shops.  Most butcher shops will process deer and can make sausage, snack sticks, brats, etc.. for you.\n\nI hunt in WI, so the prices might be a little different for you in IN.  To process a deer at a butcher shop in the Milwaukee, WI area will run about $75 to $100 to just have the deer cut into steaks and such, wrapped, and frozen (plus the shop keeps the hide.  If you want the hide, that will run you an extra $5 to $15).  Rural areas tend to be a little cheaper, but usually still over $50.  If you want the meat deboned, you will pay more still (not sure how much though).\n\nWhere it really starts getting expensive is when you want sausage and "processed" items made.  Sausage/snack sticks/brats and other "sausage type products" typically run about $2 to $3 a pound to make (recipies vary, but usually 2/3 pound of venison equals 1 pound of sausage product after pork and other stuff is added).  Jerkey tend to be spendy and runs about $5+ to have made.  Just to have it ground and packaged isn't too bad (about $0.50 a pound if I recall).\n\nSo to have a deer processed into steaks, chops, and roasts and have the rest made into deer sausage, I would expect roughly between $200 and $300.\n\nIf you make your own sausage and "processed" items, I would try to keep doing that on your own.  That is where having deer get processed really gets spendy.\n\nThe other thing I would check on is if you are guarenteed to get your own meat back or if the butcher processes the deer into batches and divides it up afterward.  Usually you will get your own steaks and such back, but if you have processed venison made, many times they will throw everyones meat scarps together, make a big batch of whatever, and divide it up after it is done based on how much meat each person put in.  If you want your own meat back, be prepared to pay at the higher end of the price range I gave you.\n\nIf you want processed venison made, but you are not in a hurry, you can sometimes take the leftover scraps with you and come back about 6 months later.  Sometimes butchers will cut you a deal if you bring the scraps back to make sausage and such if you come in during the slow time of the year (plus you will likely get your own meat back).  This may be something to check into whomever you find.\n\nIf this is still too much for you, ask around.  Every town seems to have a group of guys that butcher deer in their garage for cheap.  I'm not sure if this is the most sanitary option, but a lot of people tend to go this route.\n\nIt is a shocker the first year when you pay for it.  I never realized how much money is saved doing it on our own (except I paid when I started hunting and married into a family that did all their own processing).  Then again, there is something to be said about not having to clean up the mess afterward.
805673
I have found this to be the best way to field dress a deer ,ans also the less messiest. keep in mind ive been hunting for over 30 years and have done this too many times to count . Before I go into detail here is a quick reference from my home state game and parks site on field dressing that may be of further help.\nhttp://www.ngpc.state.ne.us/hunting/guides/biggame/fieldcare.asp\n1.  I begin laying the deer on the top of a downward facing slope  \n     of a creek bed or hill or something. This will aid in the romoval \n     of the gut sac.\n2.  With a SHARP knifr make a cut in the skin of the belly just \n      above the pelvic bone area, Be carefull NOT to cut into the \n     gut sac.\n3.   Cut thru the skin up past the rib cage area to the bottom of \n      neck. I cut this far up to make removal of the esophagus \n      easier and less messy on you. The Espohagus will taint the\n      meat if it is not taken out and since I use the neck for roasts\n      I make sure to get it all.\n4.   Next I cut the skin down the pelvic bone area to the anus and \n      and cut out the anus\n5.   The next thing I do is to cut the gut sac lining from the rib\n      cage area again being carefull not to cut the sac open as\n      it too can taint the meat., Split the pelvic bone with your knife \n      or a small hatchet.\n6.   The next step is to simply roll the deer over so it is facing the\n      the downward and let gravity assist in the removal of the gut \n      sac. You may have to pull slightly on it but it wont take much.\n7.   I ALWAYS carry 2 gallon jugs of clean water in my truck to \n      wash out the cavity of the deer and wipe it out with an old \n      dish towel. Keeping the meat clean is part of good handling \n      techniques.\n8.   If you are like me and eat the liver and heart then you can\n      cut those from the stomach lining and rinse them off and put\n      them in a zip lock bag.\n9.   Depending on the time of year and temperature you may \n      want to go to wal mart and purchase a cheesecloth type deer\n      bag to help protect from dirt and bugs and cover the deer at\n      this point. Also if its warm stop at the closest quickie mart \n      and get a couple of bags of ice to put inside the cavity of the\n      deer to aid in quicker cooling. \n10. I didnt see anyone else mention this but this would be the \n      time to "TAG" your deer just in case you get stopped by one\n      of your friendly game and parks or DNR officials.\n\nThis is the quickest and easiest and less messy way I have found to field dress a deer. If its a trophy you want to mount DO NOT follow this procedure. I would suggest contacting the taxidermist who is going to mount it prior to field dressing many taxidermists have different ways they prefer an animal be dressed. I hope this helps and HAPPY HUNTING! Ive got 5 deer so far since bow season opened and today is opening day of rifle season.
726198
anchovies and raw eggs.... no joke\nsounds gross but it works
1151358
What the animal eats affects it. Also I've been told an animal that isn't killed quick - for example chased for a while or wounded and runs before dying or getting a fatal shot - the adrenaline affects the meat. I'm not sure how much truth there is in it but it makes sense. The deer that tastes like roast beef probably was killed quick and cooked differently. I agree on the taste varies - but can well be a combination of things.
803700
pour some ammonia around they don't like the smell and will associate the smell with your place and stay away. put some in a trail over to neighbours late at night and fed them regular there. make sure it is neighbour you don't like
44668
get yourself some kittly litter put a cup of it in a sock.  Tie the sock in a knot and put them down into each one your boots.  Let sit in there untill you can no longer smell the "odor".
1100
The smell of death.\n\nThere's nothing else like it.\n\nAnd it's the hardest thing to deal with, especially when you make a living cleaning up after death.\n\nMarshall Mulloy, the owner of Paul Davis Restoration in the Philadelphia suburbs knows the smell well.\n\n"It's hard to cope with death and it's a depressing thing to have to go in after a suicide or homicide or even a natural death," he says. "The odor of the aftermath is something you don't forget."\n\nMulloy says his company has cleaned just about everything, including vehicles.\n\n"I've even done cars that were totaled after a deer went through the windshield," he says. "We've had guys that shot themselves in the head in their car and have cleaned it up for auction."\n\nhttp://www.officer.com/article/article.jsp?siteSection=18&id=26242
910150
Awesome outing!  Congratulations.  I took my first deer this year, during archery season.  16 yrd shot - dropped her where she stood.  Field dressed, skinned, butchered, de-boned, and ground meat all on my own.  Friends guided me, but work was done by yours truly.  Just finished drying 20 lbs of jerky.  Cooking the loins this weekend with a couple friends.  Once again, great hunt.
958101
I'm not sure what you mean by sticky fat but venison is not marbled with fat like beef so it is very lean and very good and healthy, deer store most of the fat in the rump around the hind 1/4s and it turns hard and white when the carcase cools cant really avoid it but it is easy to hack off when  cooled down
1065651
If you hit a deer, your car and the deer are probably going to be pretty messed up. Call 911 first, if there was a need for animal control to be involved, the dispatchers can handle that. I live in Vermont- lots of deer, trust me on this. Of course if you hit a deer, it dies, and you're okay, call a friend with a pickup truck and have venison BBQ. Actually, that would be illegal. Although, you can ask for the carcass....sometimes they let you have it.....
843246
Try putting a little Vicks Vapor rub around the bottom of the tree. We've been doing this for years and it works really well. Cats absolutely hate the smell and won't go near it. If you don't want to put it on the tree, you can put a little bit on jar lids (or anything really) and lay them around the bottom of the tree. (This also works to keep them off of the top of the entertainment center.)\n\nKeep in mind though, the Vapor rub will lose potentcy over time, so you might need to renew it every couple of days or so.
323291
Beware the revenuers!  They will catch you if you have a still at your home.  This stuff smells to the high heaven!\n\nHow do I know, you ask?  An uncle of mine had one.  Used corn "likker" for everything from fuel for the car to draino to starting engines to getting toasted at backyard fish frys :)  His get-togethers were always the highlight of river rat festivities during the summer.\n\nHIGHLY regulated and your neighbors will think you have a meth lab, such is the smell.
911716
wow there is so many. Lets start with trout: Small spinners are obvious, salmon eggs are great, i have also ( believe it or not ) had excellent success with cut bait. you can also buy the artificials at local bait shops or even walmart.\nCats: Great success with chicken liver. Night crawlers, if you can find crawfish tails they also work well, you can try the stink bait if you want . I havent had good success and i cant stand the smell. Good luck, hope thi helps in he future.
1027791
why?\n\nIf you want the smell of dead things, go scrap up some road kill. Cadaverine makes it smell the way it smells so you get if for free.\n\nBuy a corpse flower instead.