Getting Ready for the 2026 Deer Season at Lampoons Processing

When you bring in a deer, the questions are pretty simple: Who's handling it? What can I have made? And what do I need to know before I show up?

Those questions shaped how we got Lampoons Processing ready for the 2026 deer season here in Savannah, Missouri.

A new partner, with work already behind him

Cort has run Lampoons for several years and built the specialty-meat side of the business. I joined him as a partner in 2026.

We bring different experience to the same job, and that's a good thing when the job starts with a deer and ends with a freezer full of food.

I spent roughly six years working around a high-fence hunting operation. I've personally cleaned, skinned, broken down and trophy-caped hundreds of deer and stags. Intake, cutting, caping and production are work I've done with my own hands.

Cort's depth is in grinding, seasoning and smoking, along with the specialty products he's built Lampoons around: sausage, brats, summer sausage, snack sticks, jerky and bologna.

There are a lot of steps between a successful hunt and a good meal. Between the two of us, we've spent plenty of time on both ends of that process.

Getting the shop ready for season

The walk-in cooler is complete. The workspace is ready, with processing tables and stainless work areas in place. That's the part you can see when you walk in.

We also spent the lead-up to season tightening up intake, tracking, drop-off, pricing and the specialty lineup so the shop stays organized when things get busy.

None of that makes for a glamorous photo, but it matters when a hunter is trusting us with a harvest.

We've put work into the website and the way we present Lampoons, too. You should be able to look at your options before making the drive to Savannah, then get a straight answer if you have a question.

That's a pretty reasonable expectation.

From good cuts to specialty meats

Some hunters know exactly which cuts they want. Others are already thinking about burger, brats or jerky before the deer is out of the woods.

Our deer processing options cover the cutting side, and the venison specialty meats give you plenty to think about for the rest of the harvest.

That's where this partnership makes sense to me.

I know the work that starts at intake and on the cutting table. Cort knows what it takes to turn venison into the sausage, sticks and other products people actually want to pull out of the freezer.

We want to do both parts well.

Before you head our way

Take a look at the current pricing and drop-off details before you load up.

Think through the cuts you want, whether you need a trophy cape saved, and whether any of your venison is headed for specialty products.

Then call or text before you come so we can confirm timing and what we're able to take in.

Cort has been building Lampoons for years, and this season starts a new chapter for the shop.

The goal is simple: take care of people's harvest and do good work.

If you've got a question about deer or other wild game processing in the Savannah area, get in touch. We'll talk it through.