Well, going on from my previous post with regards to Frank helping me stalk my first ever Deer (My first Buck thread title), the great chap also spent hours with me showing me how to butcher the animal properly.
Frank told me to leave it hanging in my cool (ish) garage for a couple of days after the successful stalk to allow the enzyme in the animal to tenderize the meat a bit more.
He then came over to my house and started to get to work.
He initially showed me how to skin the animal properly, now bear in mind this was all new to me so I was a bit perplexed at a couple of stages in the full process! He then went on to butcher the animal conserving as much meat as was physically possible, I had a go myself on one of the haunches but I really did butcher the poor thing.....I remember Frank kept saying keep the knife close to the bone and just follow the natural way of the bone......he made it look easy i can tell you!!
Anyway out of the buck he/we managed to get approximately:
3lbs of casserole meat
Freezer is now stacked with Venison, never knew I had as many friends when they all found out it was butchered and in little platic bags in the freezer
Unfortunately havent had a chance to try the steaks yet as now back at work but got that to look forward to when I get home because they look fantastic!
Thanks again Frank, I will be returning the favour on my shooting land that's a promise