I'll be the first to say that while I've always butchered my own deer, I SUCK at getting all of the silverskin off. As of right now, I also don't own a grinder, so everything that isn't steak, loin, or a decent cut ends up being stew meat.
I need to remember next year to keep a rack or two of ribs, and some neck bones. I think I'd like to try making a venison stock for canning.
