These and many other cuts are from its hind leg, also called the hind quarter.

Butchering a deer hind quarter. The process if very simple, and easy. Come join me in my kitchen for cutting up some venison! Be careful not to cut the achilles tendon, as you will hang the deer from that at a later stage.

Once you have it off, lay the ham on a table with the inside and ball joint (where the femur connects to the hip). You will work this meat from the top of the neck to the deer’s wind pipe. Again, no fancy equipment here,.

This is the bone you are removing. So the deer is resting by the rib cage on the table and you’re looking at it from behind. Remove the fat, bloodshot and discolored meat and dirt.

This is the best method for deboning any wild game. Butchering a wild game hind quarter is an important part of process of bringing wild game to the table. Cut around and remove the bone.

I was glad that i knew how to butcher deer hind quarter or would. Pull the meat from the back strap incision and skin the meat off the neck bone. Once deboned your hind quarter will look like this.

Peter shows us how to butcher the rear quarter of a deer. Leave the silver skin on though because it protects the meat during the wet aging and freezer time. Recently my husband surprised me by bringing home venison âx80x93 it was a great change from the everyday pork or chicken.