Carve the meat around the anchetta (small haunch bone) (pic.

How to debone a deer ham. Cut along the carcass to the rib, and work the knife back toward your first cut. 3 | removal of the haunch bone. 2), without forcing the blade but letting the bone guide.

Just below the “knee” on the ham, hold the fillet knife horizontal to the leg and. Aids in preparing the meat for cooking. Karl miller, a professor of wildlife management at the university of georgia deer lab, demonstrates a simple and effective way to debone a.

Follows is a quick description of how to debone the various. You will work this meat from the top of the neck to the deer’s wind pipe. Pull the meat from the back strap incision and skin the meat off the neck bone.

The hindshank is a delicious braising cut (how to braise) that can also be. Taken from one of our early 2010's training video, curemaster sam edwards iii narrates how to debone a ham. The techniques in this video will require a sharp boning knife and either a hand or band saw to cut across the shank.

Watch this video first to see how to remove the hindquarter from the deer’s body. Use your knife and make an incision down the spine. Once you have it off, lay the ham on a table with the inside and ball joint (where the femur.

I'm using my silver stag knife as always! Remove the skin from the deer. Separate meat from bones by cutting.