More beginners luck than anything else I reckon! 7th deer I've shot, but the first time I didn't have someone much more experienced to tell me what to do. The carcass hung in my garage for 36 hours just above freezing and the skin came away very easily. Maybe the shot placement helped too because there wasn't any damage to the abdomen? The other thing was that I kept the knives very sharp throughout the process, i.e. my wife did most of the delicate butchery and I sharpened knives for her on a relay basis. No special butchery knives either, one hunting knife and two kitchen knives.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.