Butchering your own deer is a rewarding experience that not all hunters have tried. It gives you a new perspective on the game you hunt and eat. Your relationship with your butcher may suffer but we think you’ll realize it’s worth it.
The hind leg is the part of the deer that can be difficult, but if you follow a few easy instructions from Steven Rinella, you’ll master it with ease.
Once you start, it’s important to make sure any hair, dirt or other debris is removed. Surprisingly, a majority of the butchering doesn’t involve much cutting. It’s best to separate the individual sections of meat at the visible seams. Past the initial cut, the process involves more pulling than anything.
Save the cutting of the meat for when you’re about to actually cook it. Watch below for the rest of Rinella’s tips: