just for you leagle
think this might be usefull
forelegs left on for demo purposes
cut around the joint in the front leg
and bend backwards
then twist 360%
and cut off
next i use a sharp knife using the tip start to slice between the skin and the ribcage trying not to cut the skin or score to deep into the breast meat
i then start from the rear legs cutting from the joint to the pelvic bone, again tip of the knife not digging in and cutting into the haunch
this is then continued into and around the shoulder
from there i should of cleaned the skin from the carcass from the back leg all the way upto the neck on both sides of the carcass
now i lift the carcass up with the winch to a workable height
from there i skin around the haunch and down its back straps
at this point you should be able to use a little brute force to pull the skin down further towards the neck
normaly i would of cut the head on the same night it was shot, but was unsure about having this paticular beast sent to the taxidermist, but decided against it today
i usually place a cut at the base of the ears where the atlas joint is, (knife there for illustration purposes only)
and cut all around the neck and then pull back
and twist
then cut any offending sinuse so the head should now be seperated from the carcass
after that i truss the front legs up nice and neatly
i then weigh and log the details
after that i place in 2 layers of muslin tube netting
the skin is then layed out minus the head
folded in half
and half again
then placed in a black bag and into the freezer awaiting to be tanned
this may not be the best or fastest method but it is the way i used to do it before i made a sknning machine
it normaly takes about half hour with out the pics, while slurping on a coffee
now onto the next Part
this one was a Fallow doe so about the same size as yours
i remove the shoulders first
i cut across the chest just above the shoulder blade
then cut the flesh away from the rib cage by running the knife down tight against the ribs peeling the flesh back and then again cutting down the back bone
this then starts to get the whole shoulder starting to fall away
i then take the other shoulder off and go strip the meat off both shoulders
one shoulder has been stripped and about to start the other , as you can see a pile of cut up meat starting to form on the right of the unstripped shoulder, you can bone and roll the shoulder or just use the whole shoulder as a joint
next i start with the loin or saddle
this i cut into chops or medallions
i cut across the flank just below the haunches
and cut down the rib cage leaving a genouros piece of fatty flank
i then cut down the back bone peeling the loin away and also cut the flank away from the ribcage
this then leaves me a good long pice of meat with a bit of fat on it
which i then fold over
and start to slice thumb width thick chops off it
next i start on the haunches
by cutting around the edge of the pelvic bone and along the back bone
i then start to cut around the ball joint
leaving me a whole haunch to then start to debone
the hauch is the cut into 2 pieces
one as a joint
the other is placed in the freezer for a couple of hours to go solid then is sliced into steaks
now you also should of accummilated a pile of meat that you hav cut of the shoulders and exces bits from the chops and from the steaks
this i normally either cube the best bits and mince the rest
a few of the trays of mince , cubed ,joints and chops ready to be packaged
on the over wrapper ready and waiting
and finished product
also if you had a bit of spare meat or did not just want trays of mince
you could try this
then i cut the meat i stripped off into chunks or cubes around an inch in size
after that i took an onion and whole clove of garlic
finely chopped the onion and after peeling the garlic finely chopped that aswell
along with thes ingredients i added around 3lbs of pork fat/belly draft and cut that into inch chunks/cubes aswell
then mix all of these together in with the venison
now every thing is ready to mince
normally i would use the mincer in the larder , except that mincer works best if the meat is semi frozen
i did not hav time to wait for that , so i used the mincer at home, a little slower
but i can can hav a drink while i'm doing it
i put the mixture through the mincer twice
first on a coarse hole plate
while this is gonig on i take a bit of the mince and fry it up just to see what the flavour is like
to see if i need to add anything else
once happy i then mince it again on a fine hole plate setting
both coarse and fine together
mincer working on fine setting
next i lay out several wax discs , i use quarter pounder's (approx 4") from lakeland
after that i roll hand full of mince into a ball and place on the disc's, once you hav done a few you will get an idea of how big a handfulll you will need (approx 100grams is a gude line)
then place another wax disc on top of these , then use a hand held burger press , mine at home is a cheap amnd nasty plastic one but it works well
once done i use a metal fish slice to lift the burgers of the work surface and place them in fours into a bag, plastic ones are a little thicker and often the front edge is damaged
once all done and bagged up
pop them onto a tray and into the freezer this keeps them from becoming mis-shaped , you can then re-pack them in freezer once the burger are frozen,
now all done and time to tidy up
one last thing to do
cook one and try it
Failing that give the butcher a ring
ATB
think this might be usefull
forelegs left on for demo purposes
cut around the joint in the front leg
and bend backwards
then twist 360%
and cut off
next i use a sharp knife using the tip start to slice between the skin and the ribcage trying not to cut the skin or score to deep into the breast meat
i then start from the rear legs cutting from the joint to the pelvic bone, again tip of the knife not digging in and cutting into the haunch
this is then continued into and around the shoulder
from there i should of cleaned the skin from the carcass from the back leg all the way upto the neck on both sides of the carcass
now i lift the carcass up with the winch to a workable height
from there i skin around the haunch and down its back straps
at this point you should be able to use a little brute force to pull the skin down further towards the neck
normaly i would of cut the head on the same night it was shot, but was unsure about having this paticular beast sent to the taxidermist, but decided against it today
i usually place a cut at the base of the ears where the atlas joint is, (knife there for illustration purposes only)
and cut all around the neck and then pull back
and twist
then cut any offending sinuse so the head should now be seperated from the carcass
after that i truss the front legs up nice and neatly
i then weigh and log the details
after that i place in 2 layers of muslin tube netting
the skin is then layed out minus the head
folded in half
and half again
then placed in a black bag and into the freezer awaiting to be tanned
this may not be the best or fastest method but it is the way i used to do it before i made a sknning machine
it normaly takes about half hour with out the pics, while slurping on a coffee
now onto the next Part
this one was a Fallow doe so about the same size as yours
i remove the shoulders first
i cut across the chest just above the shoulder blade
then cut the flesh away from the rib cage by running the knife down tight against the ribs peeling the flesh back and then again cutting down the back bone
this then starts to get the whole shoulder starting to fall away
i then take the other shoulder off and go strip the meat off both shoulders
one shoulder has been stripped and about to start the other , as you can see a pile of cut up meat starting to form on the right of the unstripped shoulder, you can bone and roll the shoulder or just use the whole shoulder as a joint
next i start with the loin or saddle
this i cut into chops or medallions
i cut across the flank just below the haunches
and cut down the rib cage leaving a genouros piece of fatty flank
i then cut down the back bone peeling the loin away and also cut the flank away from the ribcage
this then leaves me a good long pice of meat with a bit of fat on it
which i then fold over
and start to slice thumb width thick chops off it
next i start on the haunches
by cutting around the edge of the pelvic bone and along the back bone
i then start to cut around the ball joint
leaving me a whole haunch to then start to debone
the hauch is the cut into 2 pieces
one as a joint
the other is placed in the freezer for a couple of hours to go solid then is sliced into steaks
now you also should of accummilated a pile of meat that you hav cut of the shoulders and exces bits from the chops and from the steaks
this i normally either cube the best bits and mince the rest
a few of the trays of mince , cubed ,joints and chops ready to be packaged
on the over wrapper ready and waiting
and finished product
also if you had a bit of spare meat or did not just want trays of mince
you could try this
then i cut the meat i stripped off into chunks or cubes around an inch in size
after that i took an onion and whole clove of garlic
finely chopped the onion and after peeling the garlic finely chopped that aswell
along with thes ingredients i added around 3lbs of pork fat/belly draft and cut that into inch chunks/cubes aswell
then mix all of these together in with the venison
now every thing is ready to mince
normally i would use the mincer in the larder , except that mincer works best if the meat is semi frozen
i did not hav time to wait for that , so i used the mincer at home, a little slower
but i can can hav a drink while i'm doing it
i put the mixture through the mincer twice
first on a coarse hole plate
while this is gonig on i take a bit of the mince and fry it up just to see what the flavour is like
to see if i need to add anything else
once happy i then mince it again on a fine hole plate setting
both coarse and fine together
mincer working on fine setting
next i lay out several wax discs , i use quarter pounder's (approx 4") from lakeland
after that i roll hand full of mince into a ball and place on the disc's, once you hav done a few you will get an idea of how big a handfulll you will need (approx 100grams is a gude line)
then place another wax disc on top of these , then use a hand held burger press , mine at home is a cheap amnd nasty plastic one but it works well
once done i use a metal fish slice to lift the burgers of the work surface and place them in fours into a bag, plastic ones are a little thicker and often the front edge is damaged
once all done and bagged up
pop them onto a tray and into the freezer this keeps them from becoming mis-shaped , you can then re-pack them in freezer once the burger are frozen,
now all done and time to tidy up
one last thing to do
cook one and try it
Failing that give the butcher a ring
ATB