Tip 1:
Take Care in the Field.
One shot, one kill. Prepare yourself for the hunt at the range, and only take a killing shot. This will drop the animal as fast as possible and damage the least amount of meat. Be careful while field dressing so the bladder and digestive system do not contaminate the body cavity.

Tip 2:
The Skinny on Skinning.
Go online and learn how to skin a deer with a golf ball—it’s fast, easy, and helps keep hair off the meat. Invest in a good skinning knife and keep it sharp. If you want a modern twist to make it easier, check out the Rhino Folding Lockback Utility Skinning Knife by Sheffield – you’ll always have a sharp blade without sharpening.

Tip 3:
Bad Hair Day.
As for that pesky hair, use a propane blowtorch and go over the skinned carcass to gently burn off any remaining hair. Just a light touch will evaporate the hair without cooking the meat.

Tip 4:
Be Prepared.
Have everything ready and in place before you start—freezer wrap or freezer grade zip-top bags, a Sharpie to mark the packages with contents and date, sharp knives, sharpening stone and steel, clean towels, trash bags, etc. Have enough room to work, good lighting, and a large enough cutting board to handle the job. Have cleaning materials on hand and clean up right away, including properly disposing of the bones and scraps. After everything is done, get your clothes in the washing machine right away, before they have time to ripen.

Tip 5:
Have Fun.
Get some good music going, and wear clean old clothes and comfortable shoes.  My brother-in-law and his buddies get together and make it a group effort—it seems to go faster. They get the grill going and toss on small steaks to munch on all afternoon, and with some cheese curds, apple slices and caramel sauce, chili-cheese dip, and cold beer (when they’re finished) it turns into a good afternoon.

Tip 6:
Better Safe Than Sorry.
Cut away and discard all meat damaged by your bullet, and don’t be shy. Recent studies have shown that lead fragments can travel a surprising distance through the body. There is no indication that ingesting this lead results in any health problems in humans, but I like to err on the side of caution.

Tip 7:
Customize.
Butchering your own meat allows you to package it the way you prefer. If you never eat roasts, then go ahead and cut it up for stews or stir fry. Since venison is so lean, it makes great jerky. You can also experiment with sausage, but because venison is so lean you may need to get some beef fat from your butcher to do it right. Don’t make large packages if there is only one person in the family who eats venison.

Tip 8:
Don’t Fear the Knife.
Yes, the first time you butcher your own deer the results are going to be less than perfect. So what. Your second deer will be easier, and your third one will be pretty good. Learn from your mistakes, work to get better, and use the money you save to get a better grill. Everyone will be happy.

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