Processing Options
D & R Processing: Boneless Venison Primals
Boneless Hind ¼ Primals |
Boneless Front ¼ Primals |
Please select:
Venison Processing Fees | Sausage Varieties | Minute Steaks | Gourmet Burgers | Specialty Items Vacuum Tumbled Marinades [Steaks or Roasts] | Gourmet Roasts (With Pop-UP Timers)
Venison Processing Fees
Full Carcass Basic Package - (Hide On Only): $75.00 [We do not accept pre-skinned deer.]
Basic Package Includes:
Refrigeration at <34°, skinning, return of Tarsal Glands, rinsing, boneless cutting, bag your trim, double wrapping, labeling, dating, and freezing.
Boneless Cuts Include:
Neck Roast, Mock Tender Steak, Top Blade Steak, Shoulder Steak, Loin Chops, Top Sirloin Roast (or Country Style Ribs), Sirloin Tip Steak, Top Round Steak, Bottom Round Steak, Eye of Round, Tenderloin
Note: Grinding not included in the basic package.
Bone-in Primals - (Front Leg, Hind Leg, Neck, Etc): $10.00 each
Grinding Only: - .80lb (Total Weight)
Beef & Pork Trim (Minimum 73% lean) - Mkt. Price
Caping: $25.00
Finish Field Dressing and/or Cleaning Cavity: $10.00
(Removal of anus, colon, lungs, heart, liver, feces, sticks, dirt and/or mud.)
Storage: $3.00 per day (Starting on the third day after you are notified your order is ready.)
Return of hide: $10.00
Remove antlers with skull plate: $5.00
Note: We Reserve the right to request a $50 deposit before processing your animal.
Sausage Varieties
Fresh Sausage is made in 12.5# batches using 7.5# venison and 5# lean pork.
(60% Venison & 40% Pork)
Finished weight will be greater due to added ingredients.
Varieties available
Bacon Dbl Cheese - Our homemade brat with bacon, cheddar, and mozzarella
Beer - Our regular brat mixed with the beer of your choice. A Cheesehead delight!
Black Forest - Our homemade brat with bacon, mushrooms, and Swiss
Breakfast Sausage - This is a mild but very flavorful sausage. We make it either bulk or in patty (steakette) form. To form skinless links, use a "Jerky Shooter" with the round nozzle attachment.
Cheeseburger - Our specialty brat that gives you the taste of a cheeseburger in a brat! Made with Cheddar, Pickles, Ketchup, Mustard, Onion.
Cheesehead - Our specialty brat made for tailgating! Contains Wisconsin Cheddar Cheese and Beer!
Cheezee Italian - Our special Italian Sausage mixed with high temperature Mozzarella.
Chili Cheese - Our homemade brat with chili beans, chili seasoning, cheddar cheese
Cordon Bleu - Our homemade brat with Ham and Swiss Cheese
Italian Sausage - A basic ethnic sausage often characterized by salt, pepper, garlic, and fennel seed. Available in mild & sweet it is excellent in Italian dishes, burgers, chili, or Sloppy Joes.
Jalapeno Cheddar - Just enough Jalapenos to notice but not enough to make it hot, blended wtih Cheddar Cheese.
Maple Breakfast Sausage - Our mild breakfast sausage seasoning mixed with 100% U.P. Maple Syrup. A real taste delight!
Mushroom & Swiss - Our homemade brat with mushrooms & Swiss Cheese
Onion Garlic - Our regular brat mixed with chopped onion and garlic.
Philly - How about a Philly Sandwich in a brat? Made with beef seasoning, mushrooms, green peppers, onion, and Mozzarella.
Polish Sausage - A mild ethnic sausage that uses Marjoram as a key ingredient, works well in any recipe the uses hamburger. Buck LaVasseur uses Polish to make breakfast egg muffins with cheese and claims they're excellent!
Potato Sausage - A mild "fluffy" type sausage, which we make using instant potatoes, dried onion, mustard seed, and spices. Great for breakfast or made into burgers. The texture of this sausage sets it apart from all the others.
Sheboygan - The plain old traditional brat, made for those afraid of taking a walk on the wild side!
Smokehouse Bacon - Our regular brat ground with bacon and mixed with Smokehouse BBQ seasoning.
Tomato Basil - Our regular brat mixed with crushed tomatoes, basil, and special seasoning. This would be great left bulk and used in Italian dishes or made into meatballs.
Note: We have an additional 27 varieties available on request. Just e-mail [email protected] for a complete list.
Bulk 2.00lb -
Patties, Foil Pans
2.25lb -
Links 2.50lb
(+ cost of added ingredients)
[7.5# venison minimum]
Minute Steaks
BBQ, Lemon Pepper, Montreal, Onion, Porketta - $2.25lb
Gourmet Burgers
Bacon, Onion, or Mushroom -
$2.25lb
*Note: Available plain or with cheese for additional cost.
Specialty Items
(Please keep in mind that we only process legally tagged deer, and do not have retail sales of venison.)
Buffalo Chips - Venison's answer to "Buffalo Wings"! Extra lean cubes of venison are vacuum tumbled with our Buffalo Chip Seasoning. Excellent for snacks or hors d' oeuvres, it is quick to prepare by deep-frying or sautéing in oil. Could also be used for a spicy Noodles and Tips.
Choppees: Seasoned Venison & Bacon - Lean venison and bacon ground together, seasoned with Smokehouse Seasoning, shaped like a pork chop, and breaded. Can be fried, baked, or grilled.
Faux Mignon - An imitation tenderloin made from ground venison and pork seasoned with our special recipe, formed, and wrapped with bacon. You'll think your eating the real thing!
Filet Mignon or Loin Medallions (Bacon Wrapped & Seasoned) -
Filet Mignon :
Tenderloins cut 1" - 1¼" thick, wrapped with bacon, and seasoned with olive oil and our special Canadian Seasoning. We normally skewer two filets together for grilling.
Medallions:
Thick cut, butterflied loin chops that are basted with Olive Oil, seasoned, and wrapped with bacon. These come ready to grill!
Meatloaf - A blend of dehydrated vegetables, spices, and soy protein it is reconstituted with water. After setting for 20 minutes it is mixed with 9# of Ground Venison and 2# of Ground Pork and then ground a second time into foil pans. This formula holds together especially well and is popular for eating both hot and cold. If thawed a loaf will cook in 90 minutes at 350º, frozen you should allow at least an extra ½ hour. A batch normally yields 13-14 pans.
Mock Chicken Legs - Regular or Patties - 9# of venison and 2# pork are ground together and mixed with Mock Chicken Leg Seasoning (a chicken bouillon based seasoning) and Chicken and Rice Soup. Patties are formed and then rolled to resemble a drumstick, coated with a mix of Corn Flake Crumbs and corn meal, and placed on a skewer. This is a favorite with kids and quickly prepared by frying in oil or baking. [We also offer these in breaded patty form.]
All Specialty Items listed above: $2.25 lb
Vacuum Tumbled Marinades* [Steaks or Roasts]
Buffalo – Burgundy Pepper – Butter Garlic - Cajun – Chipotle – French Onion - Greek - Italian – Mesquite - Teriyaki
All Vacuum Tumbled Marinades listed above: $1.75lb - (5# min.)
*Vacuum Tumbled Marinades:
A process of marinating that tenderizes the meat at the same time. Meat and liquid marinade are placed in a stainless steel drum that has two "fins" protruding on the inside, the air is removed creating a vacuum inside the drum, the drum is then rotated. During rotation the meat rises and falls which helps to breakdown the cells allowing the marinade to penetrate, while tenderizing at the same time. Marinated cuts are more flavorful, moister, and cook faster than plain cuts.
Gourmet Roasts (With Pop-UP Timers)*
(Please keep in mind that we only process legally tagged deer, and do not have retail sales of venison.)
Baraga: Seasoned - U.P. Recipe - A boneless roast seasoned with a blend of salt, pepper, spices, and MSG. Made out of pork or beef in the supermarkets found in the Baraga and L'Anse area of Michigan's Upper Peninsula. We have found this to be a superior flavor for venison, and like to use the Top Sirloin for making this roast.
Black Forest Roast: Bacon, Mushrooms, Swiss - A boneless rolled and tied roast made from the loin (backstrap), Sirloin Tip, or Round. The meat is unrolled, sprayed with olive oil, seasoned, and stuffed with bacon, mushrooms, and Swiss Cheese. Furnished with a Pop-up Timer, it is roasted at 350° or grilled over medium heat until the timer pops. After timer pops, remove from heat and add a slice of Swiss Cheese to the top of the roast, tent with foil for 5 minutes before serving.
Cordon Bleu: Ham, Swiss - A boneless rolled and tied roast made from the loin (backstrap), Sirloin Tip, or Round. The meat is unrolled, sprayed with olive oil, seasoned, and stuffed with deli ham and Swiss Cheese. Furnished with a Pop-up Timer, it is roasted at 350° or grilled over medium heat until the timer pops. After timer pops, remove from heat and add a slice of Swiss Cheese to the top of the roast, tent with foil for 5 minutes before serving.
Imperial Roast: Salami, String Cheese - Originally named an accordion roast because of it's appearance, it's made by thinly slicing the Sirloin Tip (without cutting all the way through), seasoning with Italian Seasoning, and then rolling String Cheese and hard salami into each slice. Because of the multiple surfaces this roast cooks much faster than a traditional roast. Furnished with a Pop-up Timer, it is roasted at 350° or grilled over medium heat until the timer pops. After timer pops, remove from heat and sprinklewith shredded mozzarella cheese. Tent with foil for five minutes before serving.
Monte Cristo Roast: Pork,Ham,Turkey,Swiss - Inspired by the Monte Cristo sandwich, it is a boneless rolled and tied roast made from the loin (backstrap), Sirloin Tip, or Round. The meat is unrolled, seasoned and stuffed with thin sliced pork, deli ham, smoked turkey, and Swiss cheese. Because it contains pork it should be cooked slightly longer than our other roasts. Roast at 350º or grill over medium coals until the internal temperature reaches 155º on a meat thermometer, remove from heat and add another slice of Swiss cheese to the top, tent with foil for five minutes before serving.
Montreal: Bell Peppers, Onions, Mushrooms, Mozzarella - A boneless rolled and tied roast made from the loin (backstrap), Sirloin Tip, or Round. The meat is unrolled, seasoned with olive oil and Canadian Seasoning, and stuffed with bell peppers, onions, mushrooms, and mozzarella. Furnished with a Pop-up Timer, it is roasted at 350° or grilled over medium heat until the timer pops. After timer pops, remove from heat, top with additional cheese and tent with foil for five minutes before serving.
Porketta: Seasoned - Italian Recipe - An Italian roast that we normally make from a boneless rolled and tied neck roast. We offer it either normal (spicy) or mild. It is easily prepared by placing in a crock-pot set on low and allowed to slow cook all day.
Prime Rib Roast: Boneless - Special Seasoning - A boneless seasoned roast made by rolling together the rib ends of both backstraps. Furnished with a Pop-up Timer, it is roasted at 350° or grilled over medium heat until the timer pops.
$2.25lb
+cost of added ingredients
*Gourmet Roasts:
Our terminology for boneless oven ready roasts that are pre-seasoned, stuffed, and provided with a Pop-up timer.
*Pop-up Timer:
A spring loaded plastic timer that is heat activated. The timers we use are pre-set for 144º which will produce a medium roast.
Please select:
Venison Processing Fees | Sausage Varieties | Minute Steaks | Gourmet Burgers | Specialty Items Vacuum Tumbled Marinades [Steaks or Roasts] | Gourmet Roasts (With Pop-UP Timers)
