Because the very first settlers relied on wild game for survival, they had a great appreciation for its value. 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 ensure 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 ensure orders are completed in a timely manner, with exception of birds, all animals must be skinned, field dressed and quartered. Birds cannot have feathers, must be field dressed, and can remain whole.
One animal cannot be split between multiple orders or customers. If multiple customers are claiming meat from one animal or one drop-off, the meat must be divided beforehand and easily identifiable in labeled bags or separate coolers. This allows for more accurate and swifter processing.
We’ve put together a guide with pointers of what can be done with your wild game to help you devise a processing plan. Take a look below.
Our Commitment: We are committed to doing our very best when preparing your wild game. This includes assuring you that we will never intentionally mix your meat with that of another customers. You bring us YOUR trophy, you take YOUR trophy home.
Check out our Wild Game Processing Facebook Page and give us a follow to keep up with updates year round!!
Processing Hours during hunting season
EL CAMPO LOCATION
Monday – Sunday – 8 a.m. to 7 p.m.
SEALY LOCATION
Monday – Sunday – 7 a.m. to 7 p.m.
View Pricing List
Deer Processing options
Hind Quarter
- 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)
Front Shoulder
- Roast
- Trimmings
- Steaks are not recommended
- 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)
- Roast
- Trimmings
- Steaks are not recommended
Backstrap
- Leave Whole
- Steaks
- Tenderized Cutlets
- Jerky (peppered or non-peppered)
- Smoked (peppered or non-peppered)
Ribs
- Trimmings
- Leave Whole
- Steaks
- Tenderized Cutlets
- Jerky (peppered or non-peppered)
- Smoked (peppered or non-peppered)
- Trimmings
Wild Hog Processing Options
Hind Quarter
- 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)
Front Shoulder
- Roast
- Steaks
- Country Style Ribs
- Trimmings
- 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
- Steaks
- Country Style Ribs
- Trimmings
Backstrap and Tenderloins
- 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)
Ribs
- Slab (split or whole for BBQ)
- Trimmings
- 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)
- Slab (split or whole for BBQ)
- Trimmings
Trimmings Options
Deer 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 STICKS
- 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
- 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 STICKS
- 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.
Wild Hog Meat Mixture Suggestions
- 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)
- LINK SAUSAGE
- 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)
