Bob H in NH

Sounds like you did fine:

- front shoulder, I filet the meat off and chunk what I can for stew, rest is ground up.
- back legs. YOu did right seperating the three muscle groups. Depending on the size of the deer you can either cut these up for steaks or leave them big for roasts. I have also left them as a single chunk on a small deer and done one big roast.
- backstraps, these I butterfly and make into steaks.

Wrapping is a pain, but if you have 2 people it goes much faster. When we do it, we take a break from cutting to do the wrapping periodically.