Deer carcasses - some tips and tricks

[Klenchblaize]

For those who must dig to 1M:

Shovel

The Tackle King

www.thetackleking.com

K

 

[Heym SR20]

I guess the only downside to breaking down on the field is that you don’t get to hang the carcass as you would normally, so likely to have a higher moisture content and the meat maybe not so relaxed.

Living in a flat in the middle of city, I frequently do break down deer either in field or before travelling home, as I don’t have a hanging fridge / larder close to me. Main joints into the fridge for a couple of days and then into freezer. And the venison is very good.

Personally I don’t like the really gamey taste of well hung red deer.

 

[Border]

For those who must dig to 1M:
View attachment 335600

Shovel

The Tackle King

www.thetackleking.com

K

Does it come in green?

 

[Overlay]

For those who must dig to 1M:
View attachment 335600

Shovel

The Tackle King

www.thetackleking.com

K

ye but it’s not stainless or stabilised material and not available in green
couldn’t possibly use that KB it just wouldn’t fit in

 

[Dunwaters]

Interesting thread with the usual differing ways of doing things.
My tally of deer is tiny compared to many of the posts on this thread but for what it’s worth I long ago discovered that when it comes to avoiding cutting the flesh during skinning a good oyster-shucking knife is perfect - the edges are not sharpened and the blade is short but absolutely perfect for separating skin from carcass.

Use your fist.

 

[Foxyboy43]

Use your fist.

I do regularly for the broader bits. Conversely it doesn’t work at all on oysters!