The largest quantity of meat on a deer comes on the back legs.

Deer leg cuts. The first part of the deer we butcher is the front shoulders. Instructions on how to bone out the back leg of a deer Use basic seam butchering techniques to remove the sirloin.

Venison is naturally tender, cuts from the leg can be used like steak cuts. The hindquarter is my favorite part of the deer. Haunches are the back legs and are perfect for making any dish with meat on the bone.

Either way, certain favored cuts get all of the attention: I also tend to leave the silver skin on the various cuts, and remove that after thawing and right before cooking. The shoulder should be pulled away from the.

The nicely textured sirloins at the top of the rump; The shank is the calf muscle on a deer, a tough cut that’s wrapped in connective tissue. These cuts of deer meat are very versatile and can be used in a variety of ways.

Make sure you cut the end off the bone to let the marrow out. It’s large and variable, with cuts that are suitable for steak, jerky, braising, stew, kebabs and. The tenderloin is one of the most popular cuts, but unfortunately, it is a lot of work to remove from the deer.

Cut into chunks for soups or. Cook first light venison leg steaks cook hot and fast and match with one of first light venison’s great friends — earthy like. Generally from the ribs to the rump is where the highest quality meat is found, however, and is where the steak and the.