Actually I'm answering an email I couldn't get to work..

Folks at he Green Swamn..they would prefer you to bring in the entire deer at the check station but that is not necessary..The head needs to remain on but you can gut it..which would lesson the deer about 30 pounds at least..

There are a few sites that give you an illustration on the cuts of meat. A beef chart would work..Most cut the throat and hang upside for a couple of days if you live in the cold northern states to bleed it out..We aren't as fortunate in FL so we can't bleed for long..


I hang mine by the back legs///I stick a metal rod between the legs to split them.

I then cut into the skin and carefully skin deer..

If you plan to mount the head..leave the skin in tact down past the shouders..this is called the cape.

There are 2 long lons that go along on both sides of the deers back bone..This is the best cut of meat called the loin or backstrap..They are ususally cut into small steaks..The front shoulder roast are great crock pot roast and I use the rest of the seed to sausage out..

One of the best ways to preserve the meat the longest is to wrap tight with foil then wrap again with butcher paper..

Grinding venison into sausage parries,