Skin and Process a Deer in 10 Minutes Without Gutting It

You’re not as fast at cleaning and processing a deer as this longtime Texas hunting guide, but do you want to move this quickly or prefer your own deer cleaning methods? Watch to find out how he breaks down a deer in just minutes.

Expert whitetail hunting guide Jon Heaton from Texas explains how he learned to fully process a deer in less than 10 minutes. With a few deft cuts with his knife and knowing where the joints are on the deer’s body, he can skin, trim, remove muscles and get things done quickly.

If you’re looking for a new way to skin and process a deer, this may be it. Heaton has been using this method to process deer for years on the Patterson Ranch in north Texas. It’s a super way to get things done efficiently, quickly and cleanly.

When you’re through, of course, you’ll want a big, hot bowl of venison chili. Mmmm.

Venison Chili
1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 Tbsp. oil
2 cloves garlic, minced
3 teaspoons chili powder
1 tsp. salt
½ tsp. pepper
28-ounce can tomatoes, diced
1 large onion,diced
1 green pepper, diced
1 large green chili pepper, diced
¼ tsp. cumin
2 tablespoons parsley, chopped
¼ cup masa flour or all purpose flour

Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teaspoons salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1½ quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into ½ cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve.