Shooting a deer is the easy part of venison, then the work starts. It has to be brought off the hill, skinned, hung, cut into useable joints, packed and frozen.
This morning with his set of super sharp knives, Tony Prewett gave me a butchery demonstration. He converted two carcasses to freezer packs of steak, hock and haunch in two hours with minimal waste.
They were two hinds, part of the annual deer management cull that goes on until mid February. No trophy specimens these just healthy lean meat for the next twelve months.