Quartering a Deer

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Venison rump

Step 5 is to remove the rump roasts and legs.

Step 5. Rear legs.

Work the knife along the top of the pelvis, keeping knife as close to the bone as possible. From underside, work knife down the edge of the pelvis until Ball Joint (hip) is exposed. Put tip of knife into the Ball Joint and separate. The leg is almost free at this point. Cut it free, making sure it doesn’t fall once it’s free from the pelvis. Insert knife around “ankle” and free it from the lower shank.

Step 6. All the rest.

Trim all remaining meat from exposed bones including ribs and put aside for grinding.

Now it’s time to get your meat ready for the table: butchering.