Thread: 5 year deer drought over

A great yarn and well done on the deer. Teach yourself to bone out in the field asap - I'll generally spend between 1 and 2 hours hanging the animal up (if not on the tops) and taking only the cuts that I will use (back steaks, eye fillets, back legs separated into the muscle groups to use for steaks, and fore-quarters if I can handle the weight). Apart from enjoying the butchery aspect, it means you're not carrying any unnecessary weight out.

Thanks for posting.