This is how to start butchering the animal down into its key parts.

Back end center and back or top side and the front legs and neck

Dividing the back legs from the back and center, pay attention to the inside of the animal so to not cot the tenderloin.

Further dividing and butchering of the back legs, this is slow work but it will give you more clean meat to use.

This is how to divide the legs and debone them

Deboning the front leg of venison and butchering it down to its main parts  

Divide the center and back piece, using a bone saw to cut the ribs 

This the back side or sadle its ware you get chops and cotelets from and also the rack

Learn to cut off the meat on the neck

 Divine the neck from the backside

Devine the backpiece to cut of the fatcap and remove the filet.

How to cut venison chops

Trim the bones to use in pots, casarols or ragout

Cook it whole og make cut it down to kortelets 

How to take the filet of the bones

How to cook a Leg of venison deer in the oven

This is how to cook the whole back leg of deer or venison, this methode also works for other deer types and wild goat.

Antelopes and smaller deer can benefit from a longer cooking time at lower Temperature 

This is how to carve a venison deer leg

Learn to fry deer filet. 

Finish cooked deer tenderloin

This is how you cooking deer chops

How to cut the finish deer tenderloin

How to cook a Leg of venison deer in the oven

This is how to carve a venison deer leg