I use a small knife to skin, gut, and remove the meat from the carcass. If you know where to make the cuts in the joints you don't need anymore than a Knife. A 3 or 4 inch narrow pattern blade like a trapper is what I like best. I don't have a big enough freezer to freeze a bunch of bones.I use a hatchet or saw to cut off antlers.
With the chronic wasting regulations we have it won't be long till we will have to debone ours before hauling the meat home. I am almost there the way I clean deer.
