How to butcher a deer?

I would like to get back into hunting. When I hunted before, I always took my deer in to get processed. Is there a way to learn how to do it myself?

I don't have my hard copy library with me (I'm sitting outside at a vegetarian coffee house -- Bouldin Creek Coffee House -- eating a "Slacker's Banquet" in Austin), but I can suggest a few points. While the deer is still hanging from a gambrel, assemble a hose w/ sprayer attachment, and an ice chest with a bag of ice.

1) Remove the two long back straps either side of the spine by inserting your knife straight in along the spine and slicing up and down along the vertebrae, up to 2 feet. Now, cut somewhat laterally and parallel to the spine along the tops of the ribs, being sure both incisions meet up as much as possible. The back straps (2) can now be peeled out in long pieces. Prime meat.

2) Shoulders can be cut away very easily since there is no true joint. Saw off the legs above the joints.

3) To remove rib cages, I hacksaw along the spin from behind the last rib until I reach the front rib, then cut away. Now, sever the spine with the saw at the starting point and you have the other cage. The neck portion can be cut off whenever it is convenient, and boned out if desired.

4) Hindquarters: Hacksaw along the spine from the tail and cut the quarters into 2 pieces. No need to fool with joints, but note that on the underside of the quarters are the loins, very good meat.

You should have all the deer quartered, washed and put on ice by now. Be sure to remove any grass and as much blood-shot meat as possible. I store my deer on ice from 5-7 days, draining water and adding ice daily. Be sure you get ice to the bottom of the chest as ground/floor temps may cause rapid melting. This is an easy "redneck" aging process that works, and you don't feel compelled to butcher the deer upon arriving home (hell, I'm exhausted).

I butcher in the kitchen sink. Sharpen regular kitchen knives and a fillet knife. Steaks are best cut off the hind quarters. I cut circumferentially around the leg bone (a crude spiral cut?) then free from the bone in 1 - 2" steaks. The leading part of the hindquarter can be cut out whole and used for roasts. NOTE: as you remove cuts, double-wrap the amount you want to use at any given time in freezer paper, tape up and label as to cuts, animal, date. I wrap the rib cages intact. I trim out the shoulder meet, leaving nothing but bone, and wrap up as stew meat. I separately wrap each back strap.

In all of this, be sure to cut away as much fat as possible since fat DOES NOT enhance flavor and attracts freezer smells. You don't need to wrap up meat destined for the sausage processor. I tried to make my own and was disappointed with the hard work and faulty grinder. I sent it out and cut the deer with 25% pork (sausage) or beef (hamburger).

I'll get back to you on good texts. Sometimes your fish & game department will have illustrated brochures, perhaps on line. Nearly all books about deer hunting show the procedures and these can be commonly found at used book stores. Remember: when in doubt, trim away and store as "good stew"! And it is.

http://www.homeschoolblogger.com/bookwormbethy5/227995/

Man, that looks like big country. Do you live up north? If so, the deer can easily be twice the size of southern deer.

http://www.gunnersden.com/index.htm.hunting-game-processing.html

The link above describes a book specifically geared to butchering. Two old books that I have:

HUNTING THE WHITETAIL DEER, Tinsley, Russell, 1965, Outdoor Life - Harper & Row, NY
DEER HUNTING, Strung, Norman, 1973, Lippincott Co., Phil & NY

Seems no one wants to leave their favorite illustrations of butchering readily-available on the internet. I guess that's the part everyone wants instead of buying the book!

Thanks for the links!

I'm not surprised there are no internet-instructions. A lot of low-tech things like that don't seem to attract webbie-type people.

you can find some very good deer and other game animal processing books. There are also several recipe books thet are very interesting...don't have any titles at the monent, but I will check.

mark