place it on the tarp, then cut the smaller
muscles from the bone. The rear
shanks make great roasts, stew, canned
meat, and burgers.
- Remove each flank next. The
flanks are the abdominal muscles on
each side of the carcass that span from
the ribs to the back legs. Cut along
where the muscle attaches to the ribs
and backbone. - Remove the thin strips of meat
from between the ribs. Then, cut the
meat away from the neck. - Go over the carcass and remove
any remaining bits of muscle. - Once you’re finished with the
carcass, fillet the meat from the front
leg bones, which you removed in Step - Use the shoulder for stew, canned
meat, jerky, and burgers, and use the
rest of the front leg meat for burgers.
25. Once everything has been cut,
package the individual cuts into zip-
close bags, labeling the bags as you
go. Put any remaining small pieces of
meat into trim bags to use for stew,
canned meat, or burgers.
26. Pack everything out. It usually
takes two or three trips, and you should
always take the best cuts — tenderloins,
backstraps, rounds, and rump — on the
first trip. When returning, approach the
site with caution, especially if you live
in an area with large predators.
27. Once home, it’ll be time to age,
cut, and package your deer — a topic
for a future article — and then sit
down to a home-cooked meal of fresh
venison.
Avid outdoorspeople, Dennis Biswell and his
son Richard (shown in photos 13 & 17) have
hunted together for more than 20 years.Free Information From Our Advertisers
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BUTCHERING DEER■ (^) Butchering Deer starts with the history of
hunting deer for meat, the nutritional content
of venison, and deer anatomy for better shot
placement. Next, it extensively covers all
phases of field-dressing and butchering, from
eviscerating the animal and skinning hides to
how to cut each piece of meat.
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