Boning Out a Front Leg and Cleaning a Backstrap

There are multiple ways to boning out a deer. In this demonstration I am boning out the front leg to put into the mincer (Skinless Sausage Video will be out shortly). I will also show how I clean up the backstrap to freeze. I am using our kit of Sharp Knives

Using the Sharp Brisket knife I firstly slit the skin to make it easy to remove the skin.

Using the Sharp Skinning Knife – Skin the leg by running the knife between the skin and meat.

Once the skin is off locate the Y bone – using the Sharp Boning Knife, I cut along the bone and work the meat off the bone with the knife.

When you are clear of the shoulder blade you can cut the meat chunk back to the knee joint. Repeat on the other side of the Y-bone.

Using the boner you can easily run in and around the socket to separate the shoulder blade.

Trim the shank meat off the bone (great for the slow cooker)

You are now left with dog bones and meat for the mincer and slow cooker.

Cleaning up the Backstrap.

I use two ways to clean the backstrap.

• 1.Cut between the fat/sinew and run your Sharp Boning knife flat along the meat. Use you knife to cleanup any remaining fat/sinew.


• 2.On smaller and younger deer – use you hand to pull the fat/sinew away from the backstrap and finins cleaning up with your boning knife.

Enjoy your harvest!

Next week I will show how to remove the shanks for the slow cooker – with the bone in)