Segment 8- Packaging your venison

November 11, 2020

Packaging your venison

You Might Also Be Interested In

Segment 9- Grinding Venison

Published on November 10, 2020

Segment 7- Processing the Round, Ham, and Leg of venison at home

Published on November 11, 2020

Segment 6- Processing shoulder cuts of venison at home

Published on November 11, 2020

Segment 5- Venison loin processing

Published on November 11, 2020

Segment 4- Skinning your deer

Published on November 11, 2020

Segment 3- Preparing to butcher venison at home

Published on November 11, 2020

Segment 2- Cleaning the carcass

Published on November 11, 2020

Segment 1- Field dressing your deer.

Published on November 11, 2020

Safe At Home Venison Processing

Published on October 27, 2020

Related Content

  • Spartans Will.
  • © Michigan State University
Michigan State University wordmark

MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707.

We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA).