A Step-by-Step Guide to Butchering Your Own Deer

Posted: September 15, 2017 by gamegetterII in Uncategorized

This is a reasonably good guide to the process- it’s not that hard to butcher deer, elk, moose, caribou, bighorn sheep, antelope, or feral hogs/ wild boar.

You get better quality meat when you butcher your own- because you are going to take extra care in being sure every step of the process is done right.

You get better stew meat and ground meat, because you take more care to insure that only scraps from good cuts go into your stew pile, and lesser cuts go into your grind pile.

One thing they mention in the article that I wholeheartedly support is using beef fat in your ground venison. Those who use bacon have ground venison that tastes like bacon. Pork fat is nowhere near as good as beef fat in ground venison. Stick with beef fat- it makes way better ground venison as it doesn’t overpower the flavor of the venison.

Why be your own butcher? Because the venison will taste so much sweeter. Professional butchers need to profit from their efforts, and that’s fine. But since time is money, most of them can’t afford to put the time and care into the job that you can to get the absolute best-tasting meat. Besides, if field dressing is the last thing you do with a deer before the butcher hands you a box of white packages, you’re missing out on something: If you butcher the deer yourself, if you see the process all the way through—from lacing your boots to taking a forkful of venison—you’ll truly learn where your meat comes from. And it’ll be the best venison you’ve ever had.

how to grind deer

The Yearly Grind: Add beef fat when processing ground venison to make a delicious burger.

. How to Skin Your Deer

I hang my deer head-down from a gambrel for cooling and aging, which keeps the blood from draining into the best meat. And because I can’t think of a good reason to turn the thing around, I skin it that way, too, using these steps:

how to skin a deer

• Lower the deer so that the hams are eye level and the head is touching the ground. • Once you’ve made these cuts and loosened the skin, peel it down to the tail. • Remove front legs at the knee. Slit skin from cavity to severed ends.

Dan Marsiglio


Step 1: Lower the carcass so the hams are roughly eye level and the head is touching the ground, which helps keep the critter from swinging as you work.

Step 2: Starting at the groin, slip your knife’s point under the skin, blade up, and cut a long slit up from the bottom of one ham past the knee. Repeat on the other side. (I don’t worry about hair on the meat during the skinning process. I rinse the meat and pat it dry after boning it out and before trimming it.)

Step 3: Loosen the skin around each knee and cut all the way around each joint. Grab and peel the skin off the back legs and down to the tail.

Step 4: Sever the tailbone and then keep peeling all the way down to the front shoulders, using your knife when necessary to help free the skin.

Step 5: Cut the front legs off at the knee. (Sharp lopping shears are handy for this.)

Step 6: Starting at the chest opening, slip your knife under the skin and cut a long slit along the inside of each front leg to the severed end. Peel the skin off the legs, then over the shoulders, then all the way down to the base of the neck, using your knife as necessary.

Step 7: Slice through the meat of the neck with a knife, and cut through the spine with a saw.



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