Butchering and processing your own deer enriches the hunting experience to a whole new level, giving you a much deeper appreciation for the spoils of a successful hunt. Maggie Carsello, like many others, has been waiting to pick up a blade and evolve from hunter to provider.
The field-to-table movement has swept across the country during the past decade, with more new and existing hunters self-identifying as meat hunters. Major organizations such as the Archery Trade Association and National Deer Association have recognized this movement as a critical tool for hunter recruitment and retention, launching several formal events and classes dedicated to training hunters on all aspects of wild game processing and cooking.
Have you ever considered trying the gutless method for butchering a deer? Watch this video and learn how it’s done. And after your deer processing mission is complete, go here for some tasty venison recipes.
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