The venison cut chart
A deer breaks down into a handful of cuts, and matching each to the right cooking method is the whole game: the tender cuts want hot and fast, the working muscles want low and slow, and getting it backwards is why some people think venison is tough. Tap a part of the deer, or a cut below, to see how to treat it.
Tap a shaded area, or a cut below.
Cutting up your first deer? Walk the whole process from the field on the shot to freezer guide, estimate how much you will get with the meat yield calculator, and keep track of it all with the freezer inventory.