I agree that the only good eating parts that you should eat plain are the tenderloins which are inside the gut cavity up against the spine just on the butt side of the rib cage and the back straps, aka new york steak or loins, which are on the top of the deer under the fur on either side of the spine. The tenderloins and the backstraps are the two lobes of the traditional T-bone steak, aka porterhouse. The toughest part of the whole gutting operation is making that first cut into the belly. Before that first cut, the animal might as well be a dog or pet, after the first cut then you put on your surgeon hat and it becomes very clean and methodical with no mistaking the goal. After removing the good steak meat, the rest of the meat should be stripped and thrown into a cooler. This is a traditional beer drinking activity and done in the barn while the animal is hanging by its feet. The full cooler is then weighed and the weight is used to buy the proper amount of pork fat from the local butcher shop. Then grind it in with the meat and freeze. We are still eating the ground meat from last year's deer. Daughters have been known to make snowmen out of other deer parts.