If you’re looking to impress your guests this Christmas, consider a rack of venison. In this video, butcher Scott Rea does a great job walking you through the simple steps of taking a venison saddle and turning it into a beautiful, plated meal. The key, of course, is leaving the backstrap on the bone when butchering. In CWD hotspots, like where I live, many hunters balk at sawing through bones—especially the vertebrae. That’s the No. 1 reason I haven’t tried this technique yet.