Venison Done Right Butchering 101 DVD.

Chapter Index:
• Intro
• Tenderloins
• Skinning (in shed)
• Six-part removal (in shed)
• Loins / backstraps
• Hind quarter 1
• Hind quarter 2
• Shoulders
• Packaging and grinding
• Fly tying with deer fur
• Cooking; Venison Marsala
• Credits & outtakes

Total video length: 104 minutes, color, NTSC, Dolby 2.0, Copyright 2006

Learn how to Butcher your own deer the realistic way, at home, with a couple of sharp knives and common household kitchen equipment. There is NO Commercial-Grade kitchen equipment used in this tutorial!

Our goal was to make a highly informative DVD. Text is superimposed over meat so you know what is being cut at all times. There are no "time-lapses". How informative is it? We had a hunter tell us that he was able to butcher his first Deer while playing the video simultaneously!!