JerseyJoe just gave you perfect directions!

The doe I got yesterday 5pm,, was in the fridge by 10(1.5 hr drive from home), and I cut it up this way this am. I prefer to hang for a couple days but mid 70' s weather,, dictated quarterring and into a fridge immediately.

Only difference, I do is remove inside tendies,, first thing!!! there is no better piece of meat on the deer,, remove them before you damage them! Alot of times you dont need a knife for these,, just slide your fingers under them and work them out.

When I cut the backstrap up,, I butterfly the pieces and sort of just fillet off the silver skin... makes a beautiful chop!

Time to fire up the bbq,, tendies for dinner tonight!