What pot size to boil bones?

[Dunwaters]

If the meat is for your own use there’s no point in keeping bones.
Bone it all out, butcher it, sling the bones and freeze the meat, it’ll pack away much more compactly
The only reason to keep bones is that they improve presentation of the meat, and you can sell waste that it would cost you to dispose of for the same price as premium cuts.
Neither of which is an issue if it’s for yourself.
Theres very little meat on the ribs or inside the carcass either.

 

[Bowland blades]

If the meat is for your own use there’s no point in keeping bones.
Bone it all out, butcher it, sling the bones and freeze the meat, it’ll pack away much more compactly
The only reason to keep bones is that they improve presentation of the meat, and you can sell waste that it would cost you to dispose of for the same price as premium cuts.
Neither of which is an issue if it’s for yourself.
Theres very little meat on the ribs or inside the carcass either.

A bone in joint heats up and cooks differently than rolled i believe the marrow melting out gives out good flavour into a gravy

 

[John Gryphon]

Get a hacksaw.

Nah! Get the rolls royce of bone cutters with the 300 win mag equivalent in a 9" Makita angle grinder...zzzzssst!

 

[Morkai]

Nah! Get the rolls royce of bone cutters with the 300 win mag equivalent in a 9" Makita angle grinder...zzzzssst!

We do have some cordless, handheld band saws at work. I might try one.

 

[John Gryphon]

We do have some cordless, handheld band saws at work. I might try one.

reciprocating saws are awesome on big deer

 

[Dunwaters]

A bone in joint heats up and cooks differently than rolled i believe the marrow melting out gives out good flavour into a gravy

I’ve been told that too, but I’m still not prepared to pay £12 Kg for something that I leave on the plate.
Your money, your choice.

 

[John Gryphon]

I have a 15 gallon 1943 US Army pressure cooker that my mother brought home from New Guinea in 1952. It served as a bath for my elder sister born there, a yabby cooker, we boiled up a heap of roo`s in it many years ago and I have cooked a few stag heads also.

 

[75]

sells de- hydrated deer slots

They’re selling footprints?? Now that is money for old rope!

 

[Apthorpe]

reciprocating saws are awesome on big deer

Chainsaw with vegetable oil for chain oil worked well on boar. Better used outdoors

 

[John Gryphon]

Chainsaw with vegetable oil for chain oil worked well on boar. Better used outdoors

Yes long used on cattle stations/farms on home kill beef. I have split quite a few beasts with a sharp carpenters saw.

 

[Bowland blades]

They’re selling footprints?? Now that is money for old rope!

Commonly used vernacular

 

[Bowland blades]

I’ve been told that too, but I’m still not prepared to pay £12 Kg for something that I leave on the plate.
Your money, your choice.

Dont generally eat the fat/etc on most meats but i dont want the meat dried out either . The marrow is of course edible and most cultures still do this , indeed its a favourite of many globally and was once here. Certainly builds a better gravy than straight powdered rubbish. I think too many have gone all Tesco now . I mean you don't even get the giblets with a chicken now

 

[John Gryphon]

I mean you don't even get the giblets with a chicken now

And that ****ssses me right off.
When as a kid we killed our own my old mum would do a giblet soup with feet and necks added, also any part formed eggs from inside the cavity.My old man would skewer roosters balls (yes) and roast them on the gas flame for about 30 seconds and scoff.

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[VSS]

They’re selling footprints?? Now that is money for old rope!

Time to invest in some plaster-of-paris, perhaps?

 

[Dunwaters]

Dont generally eat the fat/etc on most meats but i dont want the meat dried out either . The marrow is of course edible and most cultures still do this , indeed it’s a favourite of many globally and was once here. Certainly builds a better gravy than straight powdered rubbish. I think too many have gone all Tesco now . I mean you don't even get the giblets with a chicken now

Your meat, your way, but the guy who showed me how to bone out a carcass was a qualified butcher, his margins are dependent on reducing waste and selling what waste he can as prime product.
Venison fat isn’t very nice, it’s easy to use beef fat instead and fat is cheaper than prime cuts

 

[AGR]

Not a hacksaw. A hacksaw is designed for cutting metal, not bone. Get a proper butcher's saw. Or failing that, use a hardpoint woodsaw. But definitely not a hacksaw.

Or a reciprocating saw with a hacksaw blade! I cut the carcase straight down the middle after skinning for ease of handling.

 

[Cyres]

I suggest you look at the pinned posts on this topic. May be worth contacting Remmington on here. He is not that far from you. If you could arrange to. take a roe he will show you what to do.
Sussex Steve on here has a video of how to skin a fallow frighteningly quick.
If you do the job correctly not much will be left on the bones. Unless you want to make some stock don't bother with the bones.
Final option is find a good butcher and get them to do your carcasses.
 D

 

[DevonRifle]

Come off it you have no idea of my skill level at all . Just cutting it up ? Yeah that's what everyone does master butcher to rank beginner. What i am doing is looking towards the Value and quality . To be honest i chuck wood on the fire i dont like the look of in the workshop , nobody wants sending rubbish . Time is mans most valuable possession . Some might serve up the ribs of a squirrel but that's sure as heck not me.
My local butchers are very successful but they didn't get there throwing any old junk in the mincer . When folks want venison they want the quality not the quantity not a few extra ounces of tarted up rubbish . Commercial venison processors often enough only really look at the saddle and haunches if there is any damage or when there is a lot of beasts hung up ! If i was a buyer i would be in there with my chequebook at that time not when they are down to the dogmeat bits and taking a few once from between the ribs
Quality over quantity & time efficiency imo.

Obviously we all balance our time/effort/enjoyment with results. I enjoy the process most of the time and also enjoy cooking some of the cheaper cuts. The latest discovery is to bone all the meat from between the ribs in one ‘sheet’, I know you would find this not worth your time but wrapped around a simply stuffing and blackberry jam and slow cooked it’s amazing.

 

[75]

If I've got clean ribs then I'll just take them out whole - slow cooked in the bottom aga in some stock, sealed tightly with foil on top of the roasting tray. Finish uncovered for 20-30 mins in the top oven basted with whatever bbq type sauce you fancy. Never a spot of meat left on the bones after my lot have finished with them

 

[Heym SR20]

With a Roe just break it down into the major joints and freeze them whole. Shoulders. With the shoulders you can always take the fore quarter with the first three or four rib bones, or start at the brisket and peel of the breast meat with the shoulder and neck fillet all attached. Ideal for a stew and curry.

Frankly I never bother with trying to take all the meat off the rib cage. Its far too much faff for a couple of burgers worth of meat.

And if 3 Roe are too much work - just take one or at most two at a time.