I was just wondering if anyone had any ideas, suggestions, or different methods of skinning and quartering a deer.
Here's my video:
Keep in mind that I took out the tenderloins the day of the kill. The deer had been hanging for a week. I got the meat off the bone and am letting it sit for another week in the refrigerator. I've found that it makes the meat alot more tender and very tasty.
I know that had this been a trophy buck, I would have had to do it different, i.e. leave enough skirt for the mount etc..