"QDE - Quality Deer Processing©"

Considering the success of our cookbook “Quality Deer Eating” and because of the many requests we have received from our customers, we felt it was time to release a series of venison videos to further share our concept of venison processing.

With all the attention given to Quality Deer Management, it’s time that hunters took the next step after they harvest their deer: “Q.D.P. - Quality Deer Processing.©”

Click photo to watch excerpt from our DVD

The videos that we will be offering will focus on the proper handling, care, quality, variety, and yield from your deer. One factor that we will not emphasize is speed of processing, as speed and maximum quality and yield do not go together.

While many venison processors will process hundreds if not thousands of animals per season, we limit our business to only 100 –150 deer per season. We only do such a limited number of deer so we can maintain the high quality and variety we expect in every deer we process. It is that concept of quality and variety that we will be sharing with you in our “Q.D.P. - Quality Deer Processing©” videos.

Good luck hunting,
Dave & Ruth
D & R Processing

"The DVD is great. Really adds a new dimension to processing venison. I started cutting and processing 15 years ago because I was tired of "standard cuts "...The dvd has given me a whole lot of new "Offerings" am looking forward to trying them..." Gary, N.J.

Q.D.P. – Quality Deer Processing
DVD Vol. 1 – Ground Meats (1hr. 29 min.)

Fresh Venison Bratwurst	Mock Chicken Legs	Stuffed Ground Venison
Faux Mignon	Stuffed Italian Meatloaf	Stuffed Peppers

Trim for grinding contributes the largest percentage of meat off of a deer, accounting for approximately fifty percent of the total boneless meat. In addition, ground venison also offers the most versatility of use of all the cuts from the animal. Because of those factors we felt that our first venison processing video should be devoted to the trim used for grinding.

In this video we will share some of the most popular items that our customers want from their deer.

You will learn how to make fresh venison sausage and how to stuff it in casings even if you don’t have a stuffer. We will share the venison hamburger formula that we developed over thirty years ago. A formula that does not use fat or suet, and is so popular that we have customers that will have their entire deer made into hamburger including the backstraps!

In addition you will learn how to make:
Mock Chicken Legs, Faux Mignon, Ribettes, Choppees, Stuffed Ground Venison, Basic Italian Mix, Stuffed Peppers, Porcupine Meatballs, Stuffed Italian Meatloaf, and Pizza Steaks.

If you have had problems getting your family or friends to eat venison then this is the video for you!

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