(WARNING: Graphic photos below – if you are squeamish about dead animals, stop now!)
For the past two years my husband has battled the woods and the elements in an attempt to score some organically-raised, free-range venison (aka he’s gone deer hunting). As the new guy at work, however, he’s the last to get vacation time for this event, and seeing as the rifle season is only two-weeks long, he’s limited to an hour here and there before and after work. After a few days of non-stop working and hunting, he’s usually exhausted and hasn’t been able to kill anything yet.
The year he tried something different – he smashed our car into a deer.
It wasn’t actually by choice, and it did cause quite a bit of damage to our car, but Yooper Stewart is safe, the car is fully covered, and YS finally managed to bag a buck (a 7-point buck at that). As luck would have it, YS was actually pulling the trailer, so he tossed the great car-killer into the back and brought it home.
Technically YS still had to get to work (he was on his way before the little run-in), but his deer-hunting boss understood the value of free, fresh meat. A friend offered to process the deer for us, but not until the following week. With the predicted temperatures at 75 degrees for the day, YS had to at least gut and cool the carcass in order to preserve it.
After watching a demonstration on YouTube and talking with a friend about proper technique, YS started the process of gutting a deer – the first time he’s done this in 20 years. (FYI – “How to Gut a Deer in Eight Minutes” works on YouTube with an experienced hunter gutting a deer conveniently located on a hill. For the rest of us, plan on half an hour).
I’ll spare you the really gross pictures (though we have them – my aunt took pictures of EVERYTHING). After the gutting, YS had to rinse the deer well. Having hit him with the car, some of the intestines exploded, releasing its contents into the deer. YS took his time cleaning – no one wants deer poop in their venison.
As I said, with predicted temps in the mid-seventies, cooling the carcass was critical. The original plan included a tarp and bags of ice, but then it occurred to us – we had an empty chest freezer in the garage! Commence operation Freezer Stuff.
The whole dragging-to-the-freezer process humored me (especially when this happened), but then YS needed help getting the deer into the freezer. That required me touching the deer. I’m not all that squeamish, but touching the deer’s head…I know it’s not possible, but I kept expecting it to wake up and thrash. I don’t know why that was my biggest fear, but it was. Regardless, I’m keen on the idea of “free” meat for the winter, so I sucked it up.
He wasn’t a natural fit for the freezer, so YS grabbed a hatchet and got creative. (Icky picture below).
That will work for now (and it will guarantee that my chest freezer gets a head-to-toe, inside-and-out soak and scrub down with commercial strength hydrogen peroxide – to be performed by YS).
It may not be exactly how YS planned to provide meat for his family, but it worked, and now he has a nice, 7-point rack to show off.
Yooper Stewart and I have been lucky – his last two trips home we’ve had great weather. Because of that, we’ve been enjoying backyard cookouts and bonfires with the family. When you eat outside with Yooper Stewart, however, you can’t expect things to be normal. When it’s windy, for example, your “tablecloth clips” may be unconventional.
Really, it’s just another day in the life of Yooper Stewart, when he’s not on the road or selling Legos or running an Amazon business.
