OUCH!

I process all of my own deer - always have. I totally de-bone it, except for the neck (which makes a great big pot of soup). I separate thethe muscle groups in the rear legs and get three nice roasts from each leg, plus trimmings from the shank. I de-bone the front sholders and cut the larger pieces into inch and a half chunks for stew. Then there's the two backstraps and two tenderloins which usually go on the pit. All of thethe trimmings from the rear legs and sholders, and the flanksget ground up and used in chili or sausage. I leave the bones and the rib cage to the vultures - but they don't get a lot of meat.