Deer Processing by Elevated Wild
Custom Deer Processing by Elevated Wild - Fredericksburg, Virginia
I’ve partnered up with my good friends at Silver Ridge Farm in south Stafford, VA to offer custom deer processing this season.
I’ll be personally cutting all deer, one at a time, in a state-inspected butcher shop. I’m offering a wide variety of custom butchering options, including bone-in steaks and sausages made using recipes I’ve developed over the years (no premixed seasoning blends), so you can make the most of your deer, the way you want it. You will get YOUR deer back.
Every deer will be treated with the same care and attention that I give to my own personal harvests, and I will guide you through the cutting options to optimize the deer for your cooking preferences. I want everyone to have the opportunity to enjoy their venison as much as I do.
The details:
I will be processing deer November 1-December 31.
Your deer will be processed in a state inspected facility, packaged (double wrapped with plastic film and freezer paper), and frozen ready for pickup.
Deposit required for all deer. Drop off and pick up by appointment only. Text or call to arrange drop off and pick up: 571-406-5007
Cash/venmo/credit
Email or call with any questions, or to make an appointment
Email: hello@elevatedwild.com
Phone: 571-406-5007
We will only accept whole deer harvested in Virginia. All deer brought in will require a game check confirmation number. If harvested out of state, deer must be quartered with head and spinal column removed.
Bring whole deer skin on, field dressed, anus removed.
Bring quartered deer, skin off, spinal column and skull removed.
Deer must be in good condition for acceptance (spoiled deer will be refused) - See notes for best practices to make the most of your deer before you bring it to us.
Price list:
Whole deer - $200 per deer ($50 deposit)
Skinned and Quartered -$150 per deer ($50 deposit)
Trophy caping - $75 per (not accepting any heads from any DMA zones)
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Sausage Options:
Classic breakfast - Southern style breakfast sausage, paprika and sage are the predominant spices. A versatile sausage that pairs well with any breakfast dish.
Hot breakfast - just like the classic breakfast, but with a lot more heat, this is my favorite breakfast sausage. Amazing in breakfast burritos or cooked up with some hominy.
Chorizo - My version of chorizo, similar to a Mexican style chorizo, but with a coarser grind. It’s got some heat, but nothing crazy. Fantastic on tacos, or with eggs.
Sweet italian - This sausage is heavy on the herbs, I make these using fresh herbs to give it a brighter-fresher flavor, use it in anything with pasta.
Hot italian - The spicy cousin to the sweet italian, less herbs and more heat. This is my go-to for lasagna and meat sauces.
Kielbasa - A mild smoker-ready, cased sausage. A versatile sausage that adds richness to any dish.
Bratwurst - classic brats, perfect for grilling and serving on a bun with spicy mustard, or sliced and mixed in with some spaetzle. (contains egg and dairy)
Andouille - Cajun style sausage, heavy on the spices. Perfect in any cajun dish, or on its own on a bun. These are cased and ready for the smoker.
Notes on field care prior to drop-off:
Field dress the deer soon after recovery. Remove all organs and the anus.
Try to minimize hair and debris from entering the chest cavity.
No need to rinse out the cavity unless there is excessive debris or digestive tract contents. If rinsing, use cold water and dry out the cavity afterwards.
Keep the deer cold if not transporting to us immediately. Elevate the carcass and keep it in the shade if it is warm out. Use a fan to speed up the cooling process. If temperatures are warm, consider placing a few bags of ice in the chest cavity, positioning the deer so that melting water will drain out of the cavity.
If temps are cool, elevate the deer if possible, keep it in the shade ideally with airflow.
When quartering a deer, if possible, leave hindquarters as intact as possible. The more cuts made, the more trimming we will have to do, resulting in lower yield.
If keeping the deer in a cooler, please open the cooler drain and allow melting ice to drain.
Keep deer meat on top of the ice, or in an unsealed bag packed on top of ice. Deer meat that becomes saturated in water will discolor, have a loss of quality and is more susceptible to bacterial growth.
Chronic Wasting Disease
Due to regulations concerning CWD, we will not process whole deer from DMA1, DMA 2, DMA 3. We will only accept skinned and quartered deer from these zones. Head and spinal column must be removed. Please read here for more information on DMA zones.
DMA1: includes Clarke, Frederick, Shenandoah, and Warren counties
DMA2: includes Arlington, Culpeper, Fairfax, Fauquier, Loudoun, Madison, Page, Orange, Prince William, and Rappahannock counties.
DMA3: Carroll, Floyd, Montgomery, Patrick, and Pulaski counties