Let me begin by setting the record straight: I’m not a professional chef. I don’t come from a culinary school background, nor do I have years of formal training under my belt. But what I do have is time spent with some of the most talented chefs, culinary instructors, and butchers in the industry. That — combined with years of hunting — has given me the skills and confidence to break down my own game. And if I can learn to butcher wild game at nearly 60 years old, trust me, so can you.
This article shares my journey and practical breakdown from a recent experience butchering an axis doe in South Texas, aiming to demystify the process and empower others to take control of their harvest.
For years, my routine was like many other hunters: get the animal down, quarter it in the field, pack it out, and drop it off at the local processor. I’d check a few boxes on a form — “steaks, roasts, grind the rest” — and that was it. The meat came back in white-wrapped packages, often with no real clue about where each cut came from or how to cook it properly.
It wasn’t until I started working with Chef Albert and the rest of our crew, that I realized how much more there was to know — and how much better wild game could taste when each muscle was treated right.
When I first started learning how to butcher game myself, I couldn’t tell a flat iron from an eye of round. I didn’t know which muscles were tender, which were tough, or which cooking methods suited each best. But over time — and with expert guidance — I began to understand:
This process was done on a cleaned, skinned axis doe, laid out on a stainless steel table. I filmed it alone in a controlled environment — but the approach mirrors what you’d do in the field.
Shoulders are attached only by muscle and connective tissue — no bone, making them easier to remove than many assume.
The hind quarters are where most people get overwhelmed — but they don’t have to. Think of it as eight muscles, each with a purpose.
Chef Joe steps in for this part — a flavorful, fatty piece that’s often overlooked.
This was so good, we made it a standalone video (check the link in the YouTube description).
Throughout the butchering process, I made a few mistakes. I left too much meat behind on one backstrap, and adjusted my technique on the second. I shared that on camera — not to be perfect, but to be honest. You’ll make mistakes, too. Just don’t be afraid to learn from them.
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Have you ever tried to butcher your own game?
What cut or technique felt most intimidating — and how did you overcome it?
Drop your story in the comments — let’s learn from each other.
