Taylor said he prefers to de-bone all his cuts, because cutting bones requires a special saw that home butchers don't have.
He cuts away all the fat, too. Unlike beef, the fat on venison does not add the flavor.
"It's a different kind of fat. The fat they put on is designed to store a lot of calories and get them through the winter," he said. "It'll taste more like you're eating a candle."
Once cut into pieces, it's time to preserve the meat. There are three basic options: freezing, canning, or curing.
Lots of hunters make jerky from their deer, rubbing the meat with a cure before drying it with a dehydrator or a low-heat oven.
Canning also works well for ground venison or stew meat, although it must be preserved using a pressure canner, not a boiling water bath.
Taylor uses a vacuum sealer when freezing his meat.
He said using freezer paper or foam trays only invites freezer burn. Vacuum sealers, meanwhile, remove all the air from the meat. That prevents freezer burn and also gives it a longer shelf life in the freezer.