Because of their size, processing a deer can be intimidating for inexperienced hunters, but with practice anyone can do it.
As with any game, ensuring the best quality meat depends on handling it properly at the time of the kill. That starts with eviscerating, or field dressing, it as soon as possible. Open the body cavity with a knife and remove the organs and digestive system. Be careful not to puncture the intestines or stomach.
To facilitate this part of the job, I carry a hatchet and a 3-pound sledgehammer in my hunting pack. This allows you to open a channel in the pelvic bone through which you can remove the innards without damaging them, and it allows you to easily open the rib cage.
Remove the hide, and the rest is easy. If you quarter a deer in the open air, flies and yellowjackets will be relentless nuisances. An assistant with a water hose is helpful for this.
Keep a large capacity cooler with ice handy. I always remove the shoulders first, which makes it easier to reach the entire backstrap. Put the shoulders on ice, and then do the same with the backstraps and tenderloins.
Then, I carve the hams off the bones and put them on ice.
Some like to keep the hams intact as roasts. I prefer to carve them into steaks, or into smaller roasts. To ensure tenderness, cut across the grain of the meat.
Deer has a rich flavor that responds well to grilling, basting, baking, smoking and stir-frying. Be bold and experiment.
Sports on 11/01/2015