Thread: Deer processing
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Old December 5, 2012, 06:50 PM   #23
Magnum Mike
Senior Member
Join Date: December 24, 2007
Location: Rochester, MN
Posts: 347
I'm pretty sure my wife would flip her lid if I dragged a deer in the house and heaved it on the table.
HUH? I thought every body did that!
If a deer is skinned and quartered, it is very manageable on a kitchen counter or table. Bring one quarter at a time into the house, your wife will hardly notice.

Bone the hinds for steaks and roasts, the fronts for burger, and the backstraps for steaks. Done in 2 hours!
Is what I do!

If you make a mistake, no biggie! Use as stew meat!
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