TABLETOP BUTCHERING: BONE-IN BLADE ROAST, DEBONED SHOULDER, BONELESS HAM

1. The front leg of a deer can be broken down into several bone-in roasts, all of which are great for braising recipes. Start by removing the shank at the joint where it joins the lower shoulder.

2. Next, use a bone saw to divide the shoulder into three bone-in blade roasts. Then saw the shank into three thick discs for making osso bucco. Check out the blade roast recipe in The Complete Guide to Hunting, Butchering, and Cooking Wild Game, Volume 1, and see this page for the Osso Bucco recipe.

3. You can also debone the front leg. Start by removing the roast along the rearward side of the narrow, raised piece of bone that divides the shoulder blade. This roast is good for jerky and slow-cooking.

4. Next, remove the roast from the other side of the shoulder blade.

5. Continue deboning the entire shoulder and shank. You can use the larger deboned roasts and shank for the same bone-in recipes mentioned above. Use the smaller pieces for burgers and sausage. Reserve the leg bones for the stock recipe on this page.

6. The rear leg can be deboned and divided into large roasts that are suitable for grilling whole or cutting into steaks.

7. Start by removing the lower, rear roast from the ham. It will separate easily if you cut between muscles rather than cutting through meat.

8. From here, it’s easy to debone the rest of the rear leg.

9. Cut the large muscle groups above the shank away from the femur.

10. You’ll be left with three large boneless roasts and the shank. They can be left whole or cut into smaller pieces.