How to Debone a Moose or Deer
Deboning in the field is an important skill for those who hunt far away from roads and towns. The deboned animal weighs less and requires less energy to carry. Deboning separates all of the meat from the bone without butchering each section of meat. The butchering process is easily accomplished after deboning and many hunters choose to butcher at home where they have more tools and time to decide how they want to proceed.
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Instructions
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Lay the animal on one side. Place a tarp on the ground near the animal and weight the corners with rocks.
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Make a shallow incision with the knife along the belly. Stop the incision at the neck and make an incision around the circumference of the neck. Make another incision on the inside of the front and hind legs. Peel the skin back to expose the meat.
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Use a bone saw to separate the front and hind quarter from the carcass. Saw each leg at the ball joint and place the quarters on the tarp. Run the knife along the spine of the animal to separate the back-strap cut on either side of the spine. Place the cut directly inside of a game bag and on the tarp. Use the knife to shave the remaining meat off the neck and ribs.
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Turn the animal over and repeat the process to completely remove all of the quarters. Use the saw to break open the rib cage. Cut out the tenderloin, heart and liver. Roll the skin and tie a rope around it for easy packing.
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Place all of the loose meat in game bags. You now have the four quarters on the tarp. Choose one of the quarters and observe the seams that separate the different muscles and sections of meat. Follow the seams with your knife and cut each section away from the animal. Place the chunks of meat directly in game bags for packing.
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Tips & Warnings
Place the tarp in a shaded area to cool the meat. Cooling the meat increases quality and flavor at the table.
References
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