Two popular methods for processing venison at home are the boneless method and the wholesale-cuts method. Both processing methods require the removal of the deer's skin, fat, bruises and gunshot damage. Both methods also call for the deer carcass to be drained of blood and then cooled.
The boneless method involves removing all the bone of the deer before using the tender cuts of muscle for steaks, roasts and hamburger. The wholesale-cuts method involves splitting the deer carcass down the center and removing cuts of meat such as neck, shoulder, rib, loin, leg, foreshank, breast and flank. Freezing the unprocessed deer carcass can make the meat tougher, whereas storing the carcass for a short period of time can make the meat more tender and flavorful.