Do you butcher your own deer?

[Outdoors Junkie]

My grandfather was a butcher, and since he passed away, we pay to have someone process our deer.  My uncle is hunting with us this year for the first time, and he worked as a butcher while he went thru college.  We are going to try to butcher our own deer this year.  Are there any advice out there?  Who else butchers their own deer?

[pray for the fish]

I have been butchering my own deer for over 30 years. It is not hard, all you need is a sharp knife. I don't even own a saw. Debone the whole animal. If you use a saw and cut thru the bones you will drag tallow into the meat. The older a deer is the more you should minimize the amount of tallow. Of course if you like a strong venison flavor then the tallow will not bother you. The backstraps and large muscles on the hindquarters all make great steaks, always cut across the grain or it will be tough. Leaving meat in meal sized chunks and freezing, will help it keep longer in the freezer. When you want a meal thaw it out and slice for steak or roast whole. If you are making sausage, some tallow will not hurt.  Trim some of the meat off the neck to grind and save the neckbone for some great soup.  I have had some old bucks make excellent table fare, just remember to keep it clean, no hair, no tallow, slice across the grain, and cook medium rare or certainly no more than medium. I have noticed when cooking venison, it seems to cook more after removing from the heat than other meats so it is easy to overcook and make it tough. Good luck and good eatin' to ya!