Only a Sharp Knife

Using the method we'll show you in Gut It. Cut It. Cook It.: The Deer Hunter's
Guide to Processing and Preparing Venison
, the only tool you'll need is a
sharp knife. No saws, no clamps or tongs, and no gadgets of any kind.

This modern, boneless method may not be the same way your father or
grandfather taught you, and it may not be the way your neighbor or your
brother-in-law does it. But with this easy-to-learn technique, you can't go wrong.

If you follow the instructions in our book, you'll be able to work efficiently and get
good results. You'll be able to turn each deer into lots and lots of delicious,
boneless venison dinners.

That's right. We said boneless. With the technique we're going to show you, every
single cut of venison will be totally boneless. No T-bones like beef, and no chops
like pork. We're eating venison.

Some people are traditionalists; they want their venison to look just like the cuts of
beef and pork they buy at the grocery store. But here's the real reason your beef
and pork are cut up like that. It's so that, all day long, workers at a giant
meatpacking plant can shove large chunks through a bandsaw and quickly turn
them into steaks and chops--steaks and chops that also contain a large percentage
of freezer-filling fat, gristle, and bone.

Doing that with a hand saw is hard work. It's a lot of sawing, and the "sawdust"
sprays all over your venison. Bone dust, bone chips, marrow, waxy tallow--it's
what's for dinner. Those extra ingredients make the meat taste different, and they
even make it feel different in your mouth--gritty, gummy, and slimy.

The toughest part is sawing down the entire length of the backbone. And whatever
you may or may not believe about the risks associated with CWD, do you really
want to be spraying bits of bone, marrow, and spinal cord all over your entire
winters' supply of venison?

We'll show you a better, more modern method.