As basil already mentioned
this is a Fallow doe already skinned
i remove the shoulders first
i cut across the chest just above the shoulder blade
then cut the flesh away from the rib cage by running the knife down tight against the ribs peeling the flesh back and then again cutting down the back bone
this then starts to get the whole shoulder starting to fall away
i then take the other shoulder off and go strip the meat off both shoulders
one shoulder has been stripped and about to start the other , as you can see a pile of cut up meat starting to form on the right of the unstripped shoulder, you can bone and roll the shoulder or just use the whole shoulder as a joint
next i start with the loin or saddle
this i cut into chops or medallions
i cut across the flank just below the haunches
and cut down the rib cage leaving a genouros piece of fatty flank
i then cut down the back bone peeling the loin away and also cut the flank away from the ribcage
this then leaves me a good long pice of meat with a bit of fat on it
which i then fold over
and start to slice thumb width thick chops off it
next i start on the haunches
by cutting around the edge of the pelvic bone and along the back bone
i then start to cut around the ball joint
leaving me a whole haunch to then start to debone
the hauch is the cut into 2 pieces
one as a joint
the other is placed in the freezer for a couple of hours to go solid then is sliced into steaks
now you also should of accummilated a pile of meat that you hav cut of the shoulders and exces bits from the chops and from the steaks
this i normally either cube the best bits and mince the rest
a few of the trays of mince , cubed ,joints and chops ready to be packaged
on the over wrapper ready and waiting
and finished product
last job
into the freezer
this is what i do with the bulk of my deer i shoot for my own freezer, others will hav different ways and also different choices of cuts of meat
plus there are other bits i hav not mentioned here like the liver, heart, kidneys ..etc etc
must not forget the best bit....the fillet
some people regard that as there favourite bit of all , i often flash fry it with a bit of deer liver and put it between a couple of crusts , perfect as a sunday morning starter to the day