Thats how I always do it Jason. Back steaks first, then use the front legs as handles to roll them onto their back. Back legs off, and boned (making sure I get the rumps at the same time - they come off with the leg all in one piece), then the front legs off and boned. Nah, I seldom take the inside steaks. The way I do the deer avoids opening them up, and I don’t want to do that for just a couple of slimy and bloody bits of meat. If I do, its the last thing so that there is no risk of spilling gut contents onto anything ‘cos by then the animal is pretty damned naked.
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