I’ve been hunting for about 20 years now with my dad, who’s been hunting for somewhere around 30 years. We’ve made all the mistakes and found easier/better ways to do things over the years. I only tell you that so you know the experience behind how I/we do things…however, it is just “a” way, and can be done other ways. More than one way to skin a cat…er deer. 
Ok, so I’m not sure how your area is set up, but we have our “camp” and then our hunting sites that we typically get to via ATV. I’m also not sure about the laws on field dressing a deer where you hunt. So, take what I say and just try to apply it to your circumstances, since they may not be the same. Also, it would be best to go with someone who has experience so that they can show you the ropes, especially the butchering process, and for safety reasons.
In the Field
Typically, we do not field dress a deer. After shooting it, confirming the kill, and tagging it, we will take it back to camp, hang it, and start on the full skinning, quartering, and butchering. NOTE This process doesn’t NEED to be done immediately. There are times that we will shoot a deer at 7am and not get to the skinning/quartering process until 10am or so. And this is in a more mild environment (Texas) than you’re in, and without a field dressing (gutting). Don’t think that if you don’t get the meat on ice within 1hr that it will go bad. It never has for me or those who I hunt with who have more experience than I do.
Butchering Process
There are a couple of popular ways to skin a deer. The one we choose is to hang from the neck vs hanging from the hind legs.
Here’s a quick rundown of the skinning process:
- Hang deer
- Cut skin around neck (think circumference) as high as you can (typically just below rope)
- Cut skin about 2" above each joint in limb (circumference again…any meat below this point has too many tendons to worry about)
- Cut through bone and discard lower legs (a hacksaw works great)
- Cut skin either on chest area or spine working your way down the full length of the deer
- Pull skin off deer (you may have to cut additional skin, or the membrane between the skin and meat as you work your way down)
Parts of deer that I would recommend keeping:
-Each quarter
-Backstrap
-Neck meat
-Tenderloins
-Don’t bother with ribs, its not like your typical ribs at the bbq joint
**The butchering process of these parts are really hard to describe through text, so there may be a youtube video out there that will give you an idea, but this is where someone with experience can show you best. If you have any specific questions, I’ll try to help.
As the meat is taken off, it should be rinsed with water (to get some of the blood and hair off…although there shouldn’t be much hair due to the skinning process) and then put on ice. I try to make sure that the meat has ice on each side so that it cools completely and stays at a consistent temp. It is possible to have meat contacting other meat instead of ice and go bad, so just try to make sure the ice is spread evenly AROUND the meat.
To the Freezer
From here, we keep the meat on ice for the next 3-4 days, constantly draining the water (1-2 times per day) and adding new ice when needed. This “bleeds” out the blood and alot of the “game” taste that some people complain about with wild game. You’d be surprised how well this works.
Once the meat is bled out, its best to at least de-bone all pieces (and then process afterward), but if you can’t then package and freeze properly and save for later when you can de-bone and process the meat.
Butchers: We don’t use em. First and foremost, if you bring in 50 lbs of meat, you’ll get 50 lbs back…but not necessarily YOUR meat. They have so much meat that they handle that its impossible for them to keep up with who’s meat is who’s. All the hard work you did with making sure the hair was removed and bleeding out the meat for 4 days and keeping the meat on ice and at a good cold temp, ect. would be wasted if you get meat from some bubba’s deer that he strapped to the hood of his truck for the 5 hour ride home and let the meat partially rot. Secondly, I just don’t typically pay for something that I can do myself.
Suggestions for what to do with the meat:
-Steaks out of the backstrap and quarters (this won’t be like your typical steak from a steakhouse…more like a thin, pan fried steak)
-Hamburger meat or sausage out of the quarters and/or neck meat (this is very lean meat and not what you would make burgers out of)
-Leave the tenderloins as is, or cut into slices or chunks and pan fry…delish!
Anyway, hope that all helps. Let me know if you have any questions.
