I just got a call that someone we all know killed yet another deer this morning...and I'd say who but I don't have time. I've got to sharpen some knives, because this "bowfishing superhero" is on his way over for a crash course in deer butchering.

I wonder if he knows what tenderloins are?

I know Bulzeye, aka 'The Green Bobber' was hunting this weekend and I know he has already put one deer on the ground this season. Could it be... the G-Bobber?

That's me. Hi-Ho.

I'm still not so sure of the "superhero" thing, but I did manage todown adecent sized doe yesterday with my shotgun, on the last day of the late winter gun season.
It's my2nd deer of the year, tocompliment the 5 pointer I got with the bow back in October. It was my first with a gun, and my first doe with any weapon.

Jason, thanks again for the lesson and for letting me use up some of your butcher paper. It will be very nice to save the processing cost of each deer from now on, but it will be even nicer to feel the self-satisfaction that comes from takingmy deer from hoof to freezer with my own hands, and, of course, a sharp knife.

Details and pics to come later,in another thread.

-TGB
It's not easy being green, but the eatin's good.

Congrats!!!

You'll never want to take one to the locker again. Way to go Jason and TGB.

Nice shootin'! You'll have meat for a while now. Next year, we'll setup my garage and see how we can do with the butchering. Are you gonna remember everything Jason showed you?

Thanks everybody. I'm hoping to get pics up tomorrow afternoon.

I hope so. It's really not that tough (he said as he watched Jason do most of the work). You just need a few simple tools, which can be bought for about the price of processingone or twodeer.

Themost valuablepart for me was seeing what cuts of meat come from which parts of the deer, and how to disassemble the muscle groups in a way that made it easy to work with. I could tell Jason had done this many times.

Between the sawing, deboning, cutting, wrapping, and BSing (kinda heavy on that ), we were up until about 1AM, so he was kind enough to let me crash in his guest room since the weather was making life difficult for travelers with freezing rain. My wife was very relieved.

Of course, now it will be several years until my next deer, and I won't remember enough of this to be able to managepieces bigger than a golf ball, and I'll end up with 40 pounds of burger.

On the cheap side, you can get everything you need for only few bucks. A gambrel / block & tackle at Gander Mountain is about $20. Although, two ratcket straps will alsowork (one for each rear leg), and most of us already have a few of those. Three knives: a standard one for skinning (your regular hunting knife will work), a4- or 6-inch fillet for deboning and a carving knife for cutting steaks. For one deer, a single roll of freezer paper and cling wrap along with tape and a Sharpie is maybe $10.

Good grinders are expensive, so if you only plan on doingone or two deer per year a cheap hand grinder wouldget the job done, and you can find them on eBay for next to nothing. But if you want a big electric grinder, Gander Mountain has some nice ones for a couple hundred dollars.

Sure,the 1/2 ton chain hoist, butchering knife set, big electric grinder, bulk butcher paper dispenser, weight scaleand extra folding tableare nice. But you can certainly do a fine butchering job without them.

-

Steve, if you ever need a deer butchered, all you have to do is call. No problem.

Will do!

Hey Chris, where's the pictures?

Check here for details and pics.

http://www.huntingnet.com/forum/tm.aspx?m=1932396&mpage=1&key=&#193239 6