“How to Butcher a Deer”

by Marty Prokop

The most important end result of learning how to butcher a deer is great tasting venison for your table.

When you consider how to process a deer, for the best tasting venison, make sure you process a deer boneless. This means the person going through the steps of how to butcher a deer does not use a meat saw.

A meat cutter or deer hunter who takes pride in butchering a deer will send home cuts of venison resembling boneless cuts of beef and pork you would buy from the meat counter.

Trimming all external fat from your boneless cuts of venison will remove much of the wild or gamey taste when the package is open and the venison is cooked. Removing all venison fat is an important aspect of how to butcher a deer.

When it comes to talking about how to process a deer, I lean on my years of professional experience. I processed 7,805 deer when I was a professional meat cutter.

The first time I learned how to process a deer, the deer was mine. I cut it on a meat saw. I could not stand the taste of the venison meat. The remaining 7,804 deer were all cut boneless.

I had many, many deer hunting customers who quickly learned how great venison does taste when butchering a deerboneless. And their wives actually loved to use and cook the venison because it looked like familiar cuts of meat.

The venisonhad no “wild” odor because we went through the steps of butchering a deer boneless instead of cutting through the wild tasting bone marrow on a meat saw. Deer hunters even said finicky children cleaned venison off their plates.

The real reward was when the hunters would come in saying, “ Marty Prokop, my wife told me to keep hunting because the boneless venison meat was so good.”

Good Luck and Great Hunting.

Marty Prokop


About Marty Prokop

Deer hunting expert Marty Prokop reveals closely guarded deer hunting secrets on how to get deer every time. Get his Free Deer Hunting Tips Newsletter, free deer videos and free online deer hunting game at Free Deer Hunting Tips.com

Marty Prokop has 24-years experience deer hunting, processing deer for deer hunters and venison sausage making .  Marty Prokop teaches deer hunting, hunter safety, deer processing and deer sausage making classes. Marty Prokop has processed 7,805 deer, field dressed 422 deer and made over 991,990 pounds of sausage, smoked meats and jerky. Marty Prokop worked with Minnesota DNR programs. His deer hunting videos are used in statewide advanced hunter education classes. Marty Prokop is a successful speaker, outdoor writer and published author.

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