Keith Worrall goes through how the Worrall family has processed their venison for years butchering a Doe taken in the Herd Reduction zone in Wisconsin. It was minus 16 degrees outside and the garage was tough to keep warm, so we were working with a partially frozen animal. We processed 4 pigs and two Whitetails from hide to freezer in about 10 hours yesterday.
Dinner was backstrap.
Added: Wednesday, December 17, 2008 Category: big game hunting URL: