ORIGINAL: bigtim6656
lol no from what i have seen you cut the meat between the legiment and bone and slide a gamble which i have in both legs and hang it.
ORIGINAL: nodog
Skinning the deer beforegetting one.
Get one first.
Hardest part is keeping the carcass clean while butchering it. I hang mine from one back leg by cutting a slit in the tissue between the ligamint and bone. Alreadt lost ya I bet.
Just worry about getting one in your hands.
The gamble is were you'll get into trouble. By tieing the one leg and hoisting it up, (I use a chain fall) skinning down to the head and then cutting the head off dropping the whole thing away from the body you end up with a clean carcass that can be quartered while it hangs. Working on a quarter at the kitchen counter is lot easier than working on the whole thing on some make shift table. Once you get to the last hind cut the carcass away from it and let it fall. Cut the leg off at the knuckle and finish up.
As soon as you cut hind off with the gamble the thing will hit the floor. or you'll hve to rassel the whole hind.
Forgot to mention that after it's skinned the straps and tenderloins come off first, then quarter it.