Tip Tuesday: Wild Game Processing Diagram

Directions

• You can slice up roasts, ribs, and steaks and throw them on the grill or in the smoker. You can also cube up some of the "lesser" parts for stews.

• But that will only get you so far. You can also make jerky from, well, any part, but ideally the rump roast, steak, or shank area. Check out this Field & Stream Whitetail 365 article by Hank Shaw on the subject. 

• Burgers are best made from the chuck roast/shoulder roast areas. Wide Open Spaces has a killer article on What You NEED to Know When Making a Venison Burger (we'd say this is sound advice for most big game animals).

• Sausage can be made from just about anywhere (that's what sausage is for), but any of the "roast" regions of the animal will work best.  We picked up some awesome tips from — we know, we know, big surprise here: Hank Shaw, on his last book tour, which we chronicled in our "Hank Shaw: What We Learned From Him..." blog post.