HINDQUARTER HANDIWORK
Most hunters know how to remove choice cuts like the backstraps and tenderloins from deer. Fewer are as familiar with the legs, particularly the hindquarters. This is a shame, as the rear legs offer fantastic cuts fit for various cooking styles. They’re also not as difficult to break down as many perceive.
First, if possible, hang the deer at least a day or two in cool temperatures to allow rigor mortis to subside. Also consider dry-aging before butchering. Done correctly in safe temperatures (33 to
