Janis Putelis jumps in and quickly shows you how to remove a deer’s hind leg. It’s a skill that every hunter should have and also one that every hunter should be teaching.
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After a long winter, spring gobbler season is the hunting equivalent of spring break for college students. It is a great cure for cabin fever and offers hunters a nice change of pace from eating venison for several months. A single wild turkey can provide several meals and can be prepared using a wide variety of cooking styles. This is especially true if you’re willing to use every part of your turkey. Don’t be the lazy hunter who only pulls the...
The hindquarters of a deer, also known as hams, contain a large proportion of the total meat and some of the choicest cuts. It’s here where you’ll find the sirloin, round roasts, eye of round, and others. The more attention you can pay to your technique as you’re removing the back legs, the more meat will wind up in pretty little white packages in your freezer. In this video, I’m showing how you’d remove the hindquarter from a deer that was taken...
In parts 1 and 2 of this 3-part collection of field butchering tips, we discussed how to break down big game animals for packing purposes. If you’ve made a clean kill, field butchering animals is a pretty straight-forward process. But, not all kills are the result of a single shot to the vitals. Sometimes, due to poor shot placement, additional field butchering is necessary before your pack-out can begin. An errant shot is a problem every hunter...