The most delicious cuts of a deer come from the backstraps. Deer & Deer Hunting contributor Brad Fenson shows how to properly remove them in this step-by-step informational video. D&DH's Deer Camp Butcher Shop. Season 1, Episode 1.

Whether you are at deer camp or at home in your garage, processing a deer doesn't require a lot of fancy equipment. Brad Fenson shows us how to bone out a venison shoulder with just a few quick, easy steps and just a sharp knife as his tool. Deer Camp Butcher Shop. Season 1, Episode 2.

It's easy to overlook the rib meat on a deer as "not worth the effort," but that's a huge mistake. Brad Fenson shows his methods of how to remove the ribs and have them ready for your smoker, slow cooker or BBQ grill. Deer Camp Butcher Shop. Season 1. Episode 3.

Brad Fenson shows how to remove the tasty tenderloins while processing your own deer. Deer Camp Butcher Shop. Season 1. Episode 4.

The neck meat on a deer can sometimes be overlooked, which is a shame as it provides some outstanding venison neck roast recipes! Brad Fenson shows how to swiftly and smoothly process the neck meat on a deer. Deer Camp Butcher Shop. Season 1. Episode 5.

Brad Fenson is at deer camp cookin' up some quick and easy pulled venison. Throw it in a crockpot and you'll have a delicious meal after a long day in the woods! Deer Camp Butcher Shop. Season 1. Episode 6.

Rouladen (or Rinderrouladen) is an Old World German dish made of bacon, onions, mustard and pickles, wrapped in a thin slice of meat. Modern folks often use beef, but the dish is originally believed to have been perfected with roe and red deer venison. Watch as Brad Fenson prepares one of the bes...