Just got finished putting up most of the venison scraps.  I am blessed to have this source of almost free meat.  I got a 80 gallon cooler full of bags of scraps and two five gallon buckets full of hearts and livers all of the price of a case of beer: $16.00.  Not too bad, huh?  While they are “scraps;” it is perfectly good meat for the dogs and cats.

While I was there I mentioned that I’d like to come over Thanksgiving morning when they are skinning and gutting deer so I could get some stomachs.  Thanksgiving is normally a busy day for them.  The stomach of herbivores emptied of the contents but not cleaned or bleached is known as green tripe and is loaded with nutrition.  Every time I go to this processor, there are friends and family present. This time was no different. When I mentioned my desire for stomachs, one of the boys said, well, we just skinned and gutted four deer and we still have the guts, do you want to take the stomachs? I donned some latex gloves and off I went to empty the contents of four stomachs. Lovely, huh?  Gel, Fern and Esme appreciated it.

Not too many people would be willing to help you empty garbage bags of deer guts, separate the stomach from the rest of the digestive organs, slit open the stomach so I could press out the contents and then help me clean up afterward.  You can imagine the odor, but the two boys who were there were more than willing to help me.  They asked me questions about my dogs, how I fed them and so on while we worked.  They were disappointed that I didn’t bring the dogs (especially Esme) with me.  Unfortunately, there isn’t enough room in my car for that big cooler and dog crates.

As I was driving home, I had to stop quickly and the cooler (which was over flowing with bags of scraps) tipped over in my car.  I ended up with blood everywhere.  Ha!  Should I not be able to make payments on my car, I’ll bet the lender is not going to want to repossess this car. I could only imagine what the police officer would think of me if I were ever stopped with a car full of deer scraps. I cleaned it up and got most of the bagged meat into the freezer. The buckets of liver and hearts are still outside.  It will be cold enough overnight for them to stay outside.  I’ll bag most of it up tomorrow and cut up some of the liver and bake it for dog treats.

In order to get all the meat in the freezer, I had to take out several containers of frozen milk.  I’ll let them defrost and make make more cheese tomorrow or the next day.  Cheese takes up much less room in the freezer and it is cheese that is going to be my primary use of goat milk.  The batch that finished today is still draining, but it should be done by tomorrow morning.  There is a lot of whey left over from making soft goat cheese.  Whey contains the water-soluble proteins, vitamins, and minerals in the milk and is what is draining from the cheese.  I’m sure you’ve seen protein mixes and shakes made from whey protein. I could just throw it out, but why throw away something so nutritious?  I gave some to the dogs and cats, some to the chickens and ducks and will use what is left tomorrow to boil the lasagna noodles.  It can also be used to make bread.

One Reply to “Yuck!”

  1. On my friend’s organic farm where I help to keep busy, we’re waiting on another calf at the moment, so my milk supply is cut in half and there is no extra for butter or cheese. Drats, but there is only so much pasture so adding another milk cow is not an option.

    Anyway, I can identify with your deer stomach adventure. When we butcher a cow or pig, I always rinse out the stomach and put it into my bucket with the other organs for the dogs. A young fellow that helps us thinks I’m a little weird – maybe he’ll figure out what a natural approach to life really is someday :o)

    I haven’t yet made my pickup look like a crime scene though :o)))

    My best to you and yours,
    (hug the dogs for me)
    Lee C

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