Wild Game Processing

Because the very first settlers relied on wild game for survival, they had a great appreciation for its value. At Prasek’s that same appreciation hold true when our customers entrust us with their wild game. We take great pride in processing your game and go to great lengths to insure that the meat you bring to us is the meat you take home.

Using the same proven recipes and meat processing techniques which have made our meat products a family favorite for years, Prasek’s can transform your wild game into a mouth watering dinner table delicacy.

To help understand what can be done and some pointers when it comes to devising a processing plan, below are some suggestions for your wild game. You can also view our order form for additional information:

Deer Processing Options
Hind Quarter	Backstrap
Roast Steaks Tenderized Cutlets Stew Meat Jerky (peppered or non-peppered) Trimmings Smoked Ham (boneless is recommended; however, bone-in is an option and they can be peppered or non-peppered)	Leave Whole Steaks Tenderized Cutlets Jerky (peppered or non-peppered) Smoked (peppered or non-peppered)
Front Shoulder	Ribs
Roast Trimmings Steaks are not recommended	Trimmings
Wild Hog Processing Options
Hind Quarter	Backstrap and Tenderloins
Roast Steaks Tenderized Cutlets (great for fajitas, chicken frying or stir fry) Stew Meat Jerky (peppered or non-peppered) Trimmings Smoked Ham (boneless is recommended; however, bone-in is an option and they can be peppered or non-peppered)	Roast Bone-in Pork Chops (cut ½” for grilling or frying or 1” or more for grilling) Boneless Steaks Tenderized Cutlets Stew Jerky (peppered or non-peppered)
Front Shoulder	Ribs
Roast Steaks Country Style Ribs Trimmings	Slab (split or whole for BBQ) Trimmings
Trimmings Options
Deer Meat Mixture Suggestions	Wild Hog Meat Mixture Suggestions
LINK SAUSAGE We suggest a blend of 60% pork and 40% venison. Another option is 50% pork and 50% venison. This is a good blend; however, the sausage will have less juice. SUMMER SAUSAGE We suggest a blend of 50% pork and 50% venison. Another option is 60% pork and 40% venison. This blend makes great summer sausage and may help hide the wild game flavor if so desired. DRY SAUSAGE/DRY MIDGETS If you intend to dry the sausage, we suggest a 50% pork and 50% venison blend. PAN SAUSAGE We suggest a blend of 60% pork and 40% venison Another option is 50% pork and 50% venison. This is a good blend; however, the sausage will have less juice. Because of the typically small quantities of meat, normally we can only make one blend for the different products you are having made. The “dryness” can be controlled by the cooking time. These products contain cure which will make the meat have a red tint that may appear under cooked. If you are not sure or are concerned about the preparedness, we suggest using a meat thermometer to check the doneness. TAMALES We suggest adding 25% to 40% pork. Any amount less tends to make the tamales a little dry. HAMBURGER We suggest adding 25% to 50% beef. If you plan on making a patty out of the meat, the mixture needs to be close to 50%. If you plan to use the meat as ground meat, 100% venison is ok.	LINK SAUSAGE We suggest a blend of 25% pork and 75% wild hog. Another option is 100 % wild hog; however, because of the lack of fat and proteins, the meat may crumble from the casing after cooking. SUMMER SAUSAGE We suggest a blend of 15% to 25% pork to wild hog. Another option is 15% pork, 15% beef and 70% wild hog. DRY SAUSAGE We suggest a blend of 15% to 25% pork to wild hog. Another option is 15% pork, 15% beef and 70% wild hog. PAN SAUSAGE We suggest a blend of 25% pork and 75% wild hog. Another option is 100% wild hog. This is a good blend; however, the sausage will have less juice and will crumble easily. Because of the typically small quantities of meat, normally we can only make one blend for the different products you are having made. The “dryness” can be controlled by the cooking time. These products contain cure which will make the meat have a red tint that may appear under cooked. If you are not sure or are concerned about the preparedness, we suggest using a meat thermometer to check the doneness. TAMALES 100% wild hog is a good choice. HAMBURGER We suggest adding 25% to 50% beef. Another option is 100% wild hog. (this option will work for chile or other ground meat dishes)