If field dressing is difficult, butchering is—both theoretically and in practice—impossible. With the help of Avery and Linc, we did get the doe onto a gambrel and hoisted up a few feet off the floor in Steve’s barn. Remember that the longer you wait, the harder it is to skin the beast. I took care of that chore the same evening. Then I was mentally exhausted and broke for cocktails, dinner, and bed. The next day I spent three hours attempting to reduce the deer down into its major parts and to bone these so the meat would fit in my refrigerator freezer, which is already stocked with ducks, turkey, and fish. My version of butchering involved liberal use of a Sawzall, much profanity, and the unfortunate mutilation of some of the meat. No soup kitchen would think of accepting what I ended up with. If you have tips about this, please send them to David E. Petzal. I heard he’s as bad as I am at butchering.