Im heading out this Friday for my first stalking trip ever. Im quite enthusiastic about cooking as well as my shooting and fishing interests so was hoping if I shoot a deer what the normal/best way is to deal with the carcass for the table...My table, to be exact!
Is deer always "gralloched" immediatly after its been shot dead?
Is the blood (or as much as can be) removed during the gralloching process or is this another exercise?
Would we remove the skin/head/feet before leaving the estate?
Sorry if these questions sound a bit nieve but I was a bit worried about killing an animal (im stalking in the evening) and spoiling the meat by leaving it overnight with bloody entrails and stuff. Yuk! Iv got a local butcher primed to help me - at a minor cost, but he's not available untill saturday morning so i cant take the carcass straight to his larder.
Any help would be much appreciated.