Now is the time to learn to butcher your own deer. It's not that hard and it gives you all control from field to table. My only problem is not having a cooler to hang the carcass. I now have a refrigerator in the garage that I can at least use to cool the quarters. If the temperatures are cool enough, I can let it hang for several days. A couple of years ago, we ate 3 meals off of a buck that was hanging in the garage before we ever butchered. When you butcher your own, you get your meat with no hair!
Just don't let the hide freeze on the carcass! Learned that the hard way :hit:
