I got a doe yesterday.  I'll post story once I get pics from buddies phone.  She jumped the string and surged forward.  Hit her in the rear leg and got the femoral artery.  That 1/4 is really bloody.  I am going to butcher her today due to temps.  Anyone have experience with this?  Will the meat be ok and blood primarily between the muscles, or should I bone it out and soak it?

congrats on the doe
this is what ive done in the past
remove muscle groups
remove silver skin from muscle groups
soak for a few hours in ice water
you'll be surprised how much blood is soaked out
kevin

QuoteOriginally posted by KHALVERSON:
congrats on the doe
this is what ive done in the past
remove muscle groups
remove silver skin from muscle groups
soak for a few hours in ice water
you'll be surprised how much blood is soaked out
kevin

         

Nice job on the doe!

I agree with the above , get her cooled out and seperated . Then on ice it will be fine eating.

Same sentiments as previously reflected.

Congrats!!

I do like the above and turn it into stew meat. that way any left over blood is boiled out.

Thanks, that is what I will do.

We soak all our venison in salt water and it draws all the blood out and really improves the tast of the venison.

I'll bet most of the blood is between the silverskin and the muscle and should easily be washed off after removing the silverskin.  There's no reason that a bowshot should create a lot of trauma and bruise the actual muscle outside of the wound channel of course.

QuoteOriginally posted by customcrester:
We soak all our venison in salt water and it draws all the blood out and really improves the tast of the venison.

Yes, this really gets the blood out!

Add some salt and 95% of the blood will be gone.

doug77

After processing,I use white vineager asnd water and a clean rag to just wipe the meat down to get bloodshot meat cleaned up.She will be a good one.Congrats on a victory.

Soak it in salt water for a bit and it should draw out the blood, and then it would be good for stew and such.

It is soaking after boning it out.  Lots of thick blood hard to move off through out the 1/4.  The femur was shattered and blood had moved throughout the 1/4.  Going to go out and change the water soon.

Clean it up the best ya can and wipe with a paper towel. I see you already soaked it. Rinsing deer out after gutting or soaking meat in water creates all sorts of bacteria adding salt to the water may help inhibit the growth of the bacteria so if you do soak add the salt. Ask a real good butcher sometimes if they wash their kills out or soak the meat? None that I know of, some maybe but again not any that I know. Shawn