John:
I haven't taken a red stag cape yet, so just the antlers and head for a "euro mount" or cut down later for a skull-cap mount.
I do bring out as much venison as I can carry, typically both backstraps and rumps.
If it's cool enough I will excavate the tenderloins, and I did take the blades off a fat stag a few years ago. They were definitely worth taking!
Unfortunately the blades are often damaged by the bullet.
Only once have I shot a stag on the flat, allowing retrieval by vehicle.

Retrieval of the whole carcass by vehicle results in more efficient butchering!

Usually the venison is split between my rellies in SE Queensland and whatever fridge I have to get as much as possible back to Darwin.

When I eventually get a "royal" (6x6) I will definitely take the cape, even if it means leaving the meat!