3 | removal of the haunch bone.

How to debone a deer ham. Separate meat from bones by cutting. Use your knife and make an incision down the spine. Makes freezer storage of venison easier.

Cut along the carcass to the rib, and work the knife back toward your first cut. Pull the meat from the back strap incision and skin the meat off the neck bone. Carve the meat around the anchetta (small haunch bone) (pic.

Like filleting a fish, if you make these cuts. Man, i don't know what to say except i would love to be your neighbour. You will work this meat from the top of the neck to the deer’s wind pipe.

Deboning is helpful because it: Karl miller, a professor of wildlife management at the university of georgia deer lab, demonstrates a simple and effective way to debone a. After adding the salt, sugar, spices and curing salts to water and bringing it to a boil, let the brine cool completely before submerging the meat.

Just below the “knee” on the ham, hold the fillet knife horizontal to the leg and. Stand on the belly side of the carcass, and locate what would be a “knee” of the deer. Once you have it off, lay the ham on a table with the inside and ball joint (where the femur.

Aids in preparing the meat for cooking. 2), without forcing the blade but letting the bone guide. Cut off each leg, starting at the joint and working your way up to where it attaches to the body.