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Step Three: Remove the Backstraps
Remove the skin from the upper side of the deer, peeling it back to expose the twin, tubelike muscles that run from the hip point forward to the front of the shoulder. Cut down along the inside of the backbone, then tease the long strip of meat free by working the blade horizontally along the curve of the rib cage. Be careful not to puncture the gut on the rear portion, where there are no ribs to stop the blade.
Bonus Video Clip:
Double click the image below to start the video. Click once to stop it.
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About the video clips You can buy the whole video from Tuff Country Enterprises, www.huntfishshoot.com, 877-464-6824, for $19.95. |
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