npaden

Are you familiar with butchering a deer?

I use a method I've heard called "Indian Quartering". With the animal laying on it's side I skin one side of the deer. I cut the backstrap out, cut the front quarter off (I cut it at the knee first before cutting it all the way off the animal) then cut the back quarter off (same thing, I cut it off at the knee first before cutting the hindquarter off at the hip joint). I also cut some neck meat off. If you are planning on having the deer mounted you need to make sure and cut the cape correctly also. Once I have one side cleaned off I turn it over and repeat the same processon the other side. I never "gut" the deer. You can cut the tenderloin out without gutting them. You can also cut the ribs off if you want to as well.

On a big buck you may end up making 3 trips to get it out if you are taking the head out with you. You also might check your regulations on proof of sex that is required.