OK, you've bagged your elk/deer and you've taken the hero picture, now the work begins. What do you do between that and the kitchen? My brother-in-law did the field work and the butchering but I wouldn't call it skillfully done. It even seemed wasteful. I've gotten more meat off of squirrels I've shot (slight exaggeration) that what he had left on his deer. I've watched the guys process the cows at my neighbor's make it look quick and easy so I'm guessing there is a better method. Is anyone aware of a DVD or book that explains how to take care of your game to maximize the quality, quanity and pleasure at the table?