Luckily, Jack has this DVD that shows you how to do it. It's called "Kentucky Afield", and there are parts of it on YouTube, like this 9 minute segment. The nice thing about this video is that it emphasizes using cuts for steaks and roasts, and then the scraps are ground. Personally, my go-to cut of meat is stew meat chunks. Stew meat can be turned into SO many things - soups, stews, stroganoff, pasta dishes..... I don't usually use much ground meat. We don't have a grill, so no burgers.... I guess we could do meatloaf?
Anyway, the other thing this video shows you how to do it butterfly the back-strap into steaks. We did this the first time we were given a deer, and let me tell you - VENISON STEAK IS DELICIOUS!
I'm sure they would be WAY better if we had a grill to put them on, but oh well! It gives us an excuse to suggest venison-steak-dinner-parties to our lucky neighbors who do have a grill. ;-)
Above you can see how I set up my (cramped) venison workstation. I had a cutting board for the piece I was currently working on, a baking sheet to hold the pieces that were waiting, and a bowl for stew meat (at the top) and another bowl for scraps to grind (to the left).
The pot in the background is the venison stock that was barely simmering. I roasted the big leg bones and the ribs in a 400° oven, then added water and let it simmer all day. I cooled it overnight so I could skim the fat off and then pressure can the stock. The stock is good, but the color wasn't as dark as I thought it would be. I think I should have roasted the bones a bit more aggressively. Something to try next time!
Here you can see 2 roasts and 2 butterflied steaks. Yum yum!