We take great care in getting your game from harvest to the table and provide a variety of options from basic processing to sausages and smoking ... Take a look at what's available, and if you don't see what you're looking for, please ask!
We are a proud member of the VENISON DONATION COALITION and will happily accept your contributions. There is never a charge to donate venison, and we'll accept your whole animal or any portion you wish to donate.
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BASIC PROCESSING - $65* |
| Includes any combination of chops, steaks and roasts. You will also receive some burger and cubes or stew meat. All meat will be wrapped in waxed freezer paper, fully boned and flash frozen for better flavor. *This is the reduced cash/check price. Credit/Debit cost is $68. |
| VACUUM PACKAGING add $10 |
| Vacuum-sealed meat will taste fresher and last for years in your freezer. Note: Ground meat is not vacuum sealed. |
| PAN SAUSAGE - $7/flavor |
| Hot Italian, Sweet Italian, Maple Breakfast and Cajun. For more intense flavor extra spice can be added (small additional charge). All of our seasonings are specially blended for venison and wild game. |
| Extras/Add Ons |
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Cubes or stew meat in quantity - $4 and up Hind quarters into minute steaks - $10 per hind quarter Pork or Beef trimmings added - $1.50/lb Caping (for mounting) - FREE if Naturally Wild Taxidermy Studio is doing the mount, $25 otherwise. |
| The SMOKE HOUSE! |
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Venison Kielbasa - $3.00/lb Venison Slim Jims- $3.25/lb Venison Summer Sausage - $14/Stick* ~NEW~ NOW YOU CAN ADD CHEESE TO YOUR SUMMER SAUSAGE! Cheddar or Hot Pepper Summer Sausage - $19/Stick* Venison Pepperoni - $12/Stick* Venison Bologna (Croghan style) - $12/Stick* Hind quarters into jerky - $20 each (regular or peppered) Hind quarter smoked - $14 each Hind quarter smoked & sliced or chipped - $15 each *Summer Sausage sticks weigh approx. 5lbs. - Bologna & Pepperoni sticks weigh approx. 4lbs. |
| Grinding of your meat |
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Ground into your container - $0.60/lb Ground & packaged in 1lb freezer bags - $0.85/lb Note: All meat should be clean and boneless. - Boning is available for an extra $5 per section |
| Cuts available from your deer |
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Hind Quarters (2): steaks, roasts, minute steaks, jerky, smoked Front Shoulders (2): cubes, stew meat, burger, fresh or smoked sausage Back Straps: whole loin, chops (butterfly steaks), cubes, stew meat Inner Loins (if usable): whole, cubed Neck & Ribs: burger, smoked or fresh sausage |
| Field Care Tips for Better Taste |
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all prices subject to change without notice
2008 Dave's Archery and Sports Center