I processed 2 does that my son took this past weekend. Deboned everything and vacuum sealed the backstraps/tenders, hindquarters, and shoulders. It's always great to put backstraps in the freezer. I'll take the shoulders and grind them or make sausage sometime soon.
I also took 2 roasts and made a huge pot of stew. Cubed and browned the meat and then let it simmer for several hours with all the vegetables and herbs. Once it cooled, I vacuum sealed and froze the rest for quick meals. It's not really cold, but definitely one of my favorite cold weather meals.
