Deer cleaning/eating question

[Chris McFarland]

I have seen deer cleaned in all the described manors with success with all except(tried the tailgate method but did not have the quality finished product of one from a skinning rack). I personally use the same technique as the thread author. By hanging the deer and bonning it out, the finished product results in a cooler with boneless hind quarters, tenderloin, inner loin, and the only bones are left in the two front shoulders. The carcass is usually all connected making easy disposal.

In reference to the deer ribs, I have eaten them and enjoyed them. If you hunt in a camp where they hang deer in a meat locker with guts out. You can slice them off with a reciprocating saw. Opening weekend when large kills are expected slice them off and boil them down and finish on the grill. They are no where near as good as pork or beef but are different.

Just remember coyotes and buzzards love them if they are not to your taste.

[cwink]

Usually just take the hind qtrs, shoulders, straps and tenderloin... Neck usually has a big hole in it..