Location: northern California
posted 5 years ago
I always debone all wild meat immediately as part of the processing. But if I'm getting alittle tired after a long days adventure, I will leave the upper legs (front & hind) on the bone, and carry them to my friend with a smokehouse. He heavy smokes the 4 large pieces 24 hrs, he adds special dry rub spice, lots of salt for me, (but refuses to tell me his recipe, so I just pay him), and wrapped in aluminum foil, costs alittle, but I store the things in the freezer, at anytime, I can cut a piece already cooked, I enjoy eating it frozen as a snack, or hack some off for a main coarse.