You'll need the right knives for the skinning process and butchering, a bone saw or hacksaw for cutting bone, a.

Deer leg cuts. The four main cuts are the topside, knuckle, silverside and rump. The first part of the deer we butcher is the front shoulders. The tarsal glands between the hind legs on the hide is the main concern,” don’t touch it” just cut the legs off several inches above it prior to skinning the deer.there is some.

Determine the joint at your deer’s front knee and make an incision. 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.

Cut into chunks for soups or. It's really as easy as it looks. Work on the back strap.

I also tend to leave the silver skin on the various cuts, and remove that after thawing and right before cooking. It often gets left by hunters in a hurry to field dress a deer. Generally from the ribs to the rump is where the highest quality meat is found, however, and is where the steak and the.

The largest quantity of meat on a deer comes on the back legs. Chef burgun uses a bone saw for the osso bucco. It’s large and variable, with cuts that are suitable for steak, jerky, braising, stew, kebabs and.

Put a bottle of home brew honey mead in for good measure. The shoulder should be pulled away from the. Venison is naturally tender, cuts from the leg can be used like steak cuts.