New idea on how to improve spaghetti

Ohhhh sauce made with venison burger....the best! *drool* I love chili made with moose burger too (though don't overcook it). I grew up on game meat. If it's butchered right and cooked properly, it's pretty hard to beat. Well other than barrenland cariboo....didn't care for that much at all. :(

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Originally Posted by jar2476

$60 bucks? i'm under chargeing people, i only charge $45.

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I'm sure it has to do with general prices in the area. I'm in metro Atlanta, where everything seems to be more expensive.

My family will take venison and elk over beef anytime of the week! I personally dont like ground elk (venison is good)in my spaghetti, everytime it tends so get a fishy smell/flavor but it seems Im the only one to have issues with it. Put either of them into a roast and yummmmm. And once in awhile we get decent sausage but mist often than not I dont care for it alot.
Had moose before too very good and very lean.

I like deer for manwhich meals....mmmmmm

Of course, I love steak and jerky too...Nothing beats a good meal you shot yourself.

I haven't gotten my deer yet this year :( I have been working a lot. My fiance is such a doll though, he takes me whenever I can and pushes for me.....

yeah i do it all, jerky summer sausage & sausage, but its all extra above the $45, i'm in north east ohio. I spent more time cleaning all the talo and sliver skin off then most people do. i pride my self with repeat hunters. i don't do as many as i use to but they keep coming back. the $45 is for skinning, breaking it down to boneless, cutting steaks and grinding, and freezer wrapping...

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Originally Posted by joepythons

Do you process the deer and add spices to it as people want? A freind of mine had a deer processed here and it turned out costing him $95,of course he had the links,roast and such made.How far into Ohio are you? For $45 i might look you up if i ever get a deer lol.

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I also have a KILLER reciepe for DEER chili.. it rocks..

now thats true love wolf..

Moose is great if you cook it right and adjust for it's natural leanness. I'd pay you that cash easy Joe. One year Mike and I decided to butcher our own deer. Never, ever, never, ever again! What a mess and the time it took was just ridiculous! Getting that silver off alone was ages and I was about ready to scream by the time we were done. I don't mind spending the time cutting up venison for my dehydrater to make jerky but I'll never butcher a whole carcass again. That's for you experts to deal with!

well i'm no expert**blush** well maybey darn close....lol. yeah it take practice, and a lot of it, the deer seem to come to me in pairs and it takes me from skinning to freezer about 2 1/2 to 3 hours for both if im jammin. the longest part it cleaning the sliver and the talo...

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Originally Posted by frankykeno

Moose is great if you cook it right and adjust for it's natural leanness. I'd pay you that cash easy Joe. One year Mike and I decided to butcher our own deer. Never, ever, never, ever again! What a mess and the time it took was just ridiculous! Getting that silver off alone was ages and I was about ready to scream by the time we were done. I don't mind spending the time cutting up venison for my dehydrater to make jerky but I'll never butcher a whole carcass again. That's for you experts to deal with!

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hey Joe do you BIG GAME hunt at all??? i did 6 caribu(sp?) a couple years ago, i charged $75 for those. these guys went to canada on a hunt and brought them to me when it was 85 degrees out....