How To Remove a Venison Hindquarter with Janis Putelis

Video: How to Remove a Venison Hindquarter

The hindquarters of a deer, also known as hams, contain a large proportion of the total meat and some of the choicest cuts. It’s here where you’ll find the sirloin, round roasts, eye of round, and others. The more attention you can pay to your technique as you’re removing the back legs, the more meat will wind up in pretty little white packages in your freezer. In this video, I’m showing how you’d remove the hindquarter from a deer that was taken...

Video: How to Remove Venison Shanks

Shanks—the four forelegs on any four-legged animal—are among the most under-appreciated cuts. They’re so packed with sinew and silverskin that they’d be nearly impossible to grind for burger or chew through if cooked under high heat, but if you go low and slow all that tough stuff breaks down into delicious gelatin and leaves behind savory, flaky meat. With smaller big game, like the whitetail deer I’m working with in this video, I like to leave...

Ep. 396: How to Learn From a “Failed” Hunt with Janis Putelis

Today on the show, I’m joined by MeatEater’s Janis Putelis to analyze his 2020 Wisconsin rut bow hunt and explore ways all of us can better learn from our hunts and unfilled tags.Topics discussed:  The dreaded November heat wave Saddle hunting  The urge to tree hop  Scent control vs. wind direction Deer sign and lack thereof  The importance of scouting What to do with limited time and intel Optimism and moving forward   Connect with Mark Kenyon...