My tradition for the first buck of the season, (like the one in this post), is to take out the tender loins as I am gutting the deer in the woods so we (my wife is the chef) can cook them for our dinner the next evening…home made marinade then seared in a cast iron skillet with butter, garlic and rosemary. The rest of the deer goes into the freezer to be used as needed…we use mostly steaks and stew meat with some burger. I also clean the skull cap so the rack is preserved respectfully. Although I have always wanted to use a part of a deer rack for a knife handle or some other purpose, I’ve never gotten around to it. I have boxes of deer racks of all sizes going back to when I was a teenager.