ORIGINAL: Deerslayer_37
Field dress the deer, get it hung up immediately, and skin it. Next, cut out the backstraps and tenderloins. Cut off the hindquarters and cut them in half so you have both hams seperate. Put all of your meat on ice and take it home. if you want, debone it then. This is my best idea of what to do.
slayer
good luck
yeah that's what i was thinking about doing. i was also going to go ahead and debone the ribs and everything so it would take up less space. then i could just bring home the hams and legs to debone.
it looks like we are going!!!!!! wahooo!!!!!