I gut mine where they lie, get it back to camp and skin it and bag it. Then within a day to a day and a half, I cut it in half and bone it out. I cut a lot of roasts and steaks, wrap and freeze. From an average mulie doe I' ll get at most 20 to 30 pounds of ground Venison and Venison Sausage.

This year however, I will probably need to bone my elk and/or deer where they fall and pack the meat back to camp and head for home to process it right away.

When I process a deer cutting it in half, boning it out, cutting and wraping takes about 3/4 of a day. A word of caution: When cutting down the center of the spine WEAR RUBBER EXAMINATION GLOVES. Then when finished thoroughly scrub the cut area with a mixture of 50% Vinegar and 50% Water. Because of CWD discard the organ meats and do not come in contact with spinal fluid or brain tissue. This is just a safety precaution . . . there is no evidence that CWD has ever been transmitted to humans.

I have processed all my game in the last 20 years . . . that way I know that nothing is wasted.