I'm with you BPS. I've yet to take a deer to a processor.

Here's what a 110 lb. doe looks like when I'm finished with it.

The backstraps (loins) and tenderloins. We all know what to do with these.



Boneless roasts from the hind quarters. Great on the pit or in the oven.



Chunks from the shoulder and some trimmings from the hind quarter. Great for stew, Daube, Shish Kabobs, etc.



Bone-in Neck. Makes a great pot roast or hearty soup.



Everything else is ground up for chili and Tacos.



Darn, now I'm hungry. I need to go pull the last roast from last year out of the freezer.