I got a munty from a friend and asked for it to just be gralloched, so I could start to learn how to process deer for myself.
You'll have to excuse the food prep area (my garage), it's hardly up to food hygeine standards but for myself it had to do!!
I had to leave it hanging in the skin for a night coz I never had time to sort it, which I think was my 1st mistake, coz it was a bugger to skin! Or are munties generally hard to do??
I've watched a few vids online and did the lot with just a good boning knife. Got the head off ok, but there wasn't much neck left as that's where it was shot!
Got the front legs off neatly but my 2nd mistake was cutting through the wrong knuckle joint of the 1st rear leg, which severed the tendon for ease of hanging. Got the 2nd one right so learned from that.
Any after a bit of a battle it ended up like this
And a bit of time spent yesterday got the carcass to this point, which I'm well pleased with
Have left the leg joints hanging til tmoro to tenderise and I think I'm going to de-bone 1 and leave the rest for roasting or slow cooking.
Me and the Mrs are having loins for tea tmoro with fresh veg off the allotment once the kids are in bed, yum!!
Let me know what you think and if you have any tips for the future please let me know,