Beginner processing setup

[Ram]

Prepping for first stalk in less than 2 weeks and wanted to check if im missing anything obvious (but not so obvious to the uninitiated). I’m hoping to get onto some muntjac, but worse case a young fallow. Here’s a rough breakdown of my plan:

1. Post shot: Skinning on site because I don’t have anywhere appropriate to hang at home (I live in a flat) And will also be first time so keen to have someone to support.
2. Transport: Considering the unpredictability of UK weather, would my 2-2.5hr drive home be ok? How should I transport them? Max out the ac?
3. Chilling: I don’t have much fridge space so will likely quarter and chill for a few days before breaking down further. Might even just process on the same day. I can’t hang it but will just leave it laying down on an aerated surface in the fridge.
4. Processing: I’ve got a large work top and will be getting a victorinox boning knife to work through the quarters. Will almost definitely have a tutorial in the background playing at 0.5x speed to follow…
5. Mincing: Trimmings will be part frozen and minced with a food processor. Failing that will hack away at it with a cleaver.
6. Storage: I normally chuck stuff in ziplock and freeze but as boys do, I’ve bought a toy for myself which is a vacuum sealer.

I’m quite comfortable with a knife and already prepared for a humble result of my first processed venison. But always keen to get some steer from those that know what they’re doing including tips and any kit people can recommend. Cheers

 

[Tim.243]

Prepping for first stalk in less than 2 weeks and wanted to check if im missing anything obvious (but not so obvious to the uninitiated). I’m hoping to get onto some muntjac, but worse case a young fallow. Here’s a rough breakdown of my plan:

1. Post shot: Skinning on site because I don’t have anywhere appropriate to hang at home (I live in a flat) And will also be first time so keen to have someone to support.
2. Transport: Considering the unpredictability of UK weather, would my 2-2.5hr drive home be ok? How should I transport them? Max out the ac?
3. Chilling: I don’t have much fridge space so will likely quarter and chill for a few days before breaking down further. Might even just process on the same day. I can’t hang it but will just leave it laying down on an aerated surface in the fridge.
4. Processing: I’ve got a large work top and will be getting a victorinox boning knife to work through the quarters. Will almost definitely have a tutorial in the background playing at 0.5x speed to follow…
5. Mincing: Trimmings will be part frozen and minced with a food processor. Failing that will hack away at it with a cleaver.
6. Storage: I normally chuck stuff in ziplock and freeze but as boys do, I’ve bought a toy for myself which is a vacuum sealer.

I’m quite comfortable with a knife and already prepared for a humble result of my first processed venison. But always keen to get some steer from those that know what they’re doing including tips and any kit people can recommend. Cheers

My Sister and I learnt on rabbits/pigeons/pheasants from around 12 years old that was invaluable lessons, these days things are just bigger.

 

[Klenchblaize]

Have a plan for disposal of what's left of the beast after you've fully broken it down. Fallow can be large!

If you're going to the trouble of skinning in-the-field, consider processing into primary cuts at the same time. These can be kept in large open freezer bags and placed in a cool box that has been pre-cooled with ice packs. As you commence carcass break down you'll need a clean surface to place the cuts on prior to bagging. A large chopping board or piece of rigid plastic will work as both can be re-used after deep cleaning.

I'm assuming the beast will be hung from a tree or some such to facilitate skinning? Attempting it with the beast lying on the ground will be a real pain and messy.

K

 

[weblyish]

A couple of freshly laundered pillow cases will be better than plastic bags for broken down joints to allow a bit of breathing on the way home but still keep any flies off (not your actual pillowcases off your bed obvs)

If you leave your carcass hanging in the tree for an hour in the shade it'll be cool enough to make it home no bother

And if you strip out the loins to eat on the day or freeze you can store 2 back legs and likely 1 shoulder (assuming other one is basically unsalvageable) easy enough in a domestic fridge
Again hanging or open sitting on a cloth if you can but not jammed in a Tupperware

 

[kieran222]

If you're going to the trouble of skinning in-the-field, consider processing into primary cuts at the same time.

I would do the same, it will take an extra 15 to 20mins to reduce it to something far more manageable for a flat with less issues with disposal and easier for transportation. Ideally if you are transporting it in broken down primals there will be a lot of blood released from the meat during transportation. It might be worth considering sitting the joints on a clean mesh in a cooler box so that the meat isn't sitting in the blood.

 

[Klenchblaize]

Another tip is shoot your beast at first light! Its no fun attending to a beast in the heat of Midday or by torchlight at close of play.

Here's my improvised prep board made from a plastic ceiling access panel door:


 K

 

[Tom102938]

Could look at a napier apex auto click. Could potentially skin it at your car then, cut it into quarters and everything should be as sanitary as possible out in the field then, also you will have everything to hand being at your car.

 

[Overlay]

Post shot give as much time as possible for cooling but be aware throughout the whole process of flies this time of year, I use a large 12v chiller box in the car after reducing to primaries if you are stalking fallow room will be tight so Front and back legs, neck and inner fillets and back straps try and let carcase have air to cool and settle,as said before disposal of spent carcase and blood during transit
I would invest in a 12v chiller box it really helps on cooling and hygiene
Good luck on your stalk

 

[75]

Just be aware there will be a lot of blood out of a freshly shot carcass - more so if you quarter it on site. Make sure you have something very waterproof to transport it home in (carcass tray / tub etc) and, ideally, something to keep the meat out of the blood. Even a fallow pricket is going to be quite large so plan accordingly. 2.5 hours is quite a long time for me so I'd be looking at large coolbox and some frozen 2l bottles of water. I've got one of those big coleman ones which would be idea but appreciate they are a pia to store if space is a premium.

 

[TringSaint]

Prepping for first stalk in less than 2 weeks and wanted to check if im missing anything obvious (but not so obvious to the uninitiated). I’m hoping to get onto some muntjac, but worse case a young fallow. Here’s a rough breakdown of my plan:

1. Post shot: Skinning on site because I don’t have anywhere appropriate to hang at home (I live in a flat) And will also be first time so keen to have someone to support.
2. Transport: Considering the unpredictability of UK weather, would my 2-2.5hr drive home be ok? How should I transport them? Max out the ac?
3. Chilling: I don’t have much fridge space so will likely quarter and chill for a few days before breaking down further. Might even just process on the same day. I can’t hang it but will just leave it laying down on an aerated surface in the fridge.
4. Processing: I’ve got a large work top and will be getting a victorinox boning knife to work through the quarters. Will almost definitely have a tutorial in the background playing at 0.5x speed to follow…
5. Mincing: Trimmings will be part frozen and minced with a food processor. Failing that will hack away at it with a cleaver.
6. Storage: I normally chuck stuff in ziplock and freeze but as boys do, I’ve bought a toy for myself which is a vacuum sealer.

I’m quite comfortable with a knife and already prepared for a humble result of my first processed venison. But always keen to get some steer from those that know what they’re doing including tips and any kit people can recommend. Cheers

Have you asked if there is a friendly butcher or stalker nearby who could either process it for you or let you hang it in their chiller and help you butcher?
Might be easier than trying to break down a carcass in the field, hanging off a tree, that hasn’t set.

 

[Riverwye]

If its you first deer stick with muntjac/roe -far easier to deal with.
Stalk at first light - so you have the rest of the day to deal with carcass
Winter is probably a better time for this as the overall temperature is lower, less flies etc
But shooting a beast at first light, basic field gralloch, transport home in skin asap then butcher straight away will be ok, take the tenderloins out, backstraps and couple steaks from the haunches and just mince the rest. Easily achievable with muntjac or roe.

 

[Mike1979]

Have you asked if there is a friendly butcher or stalker nearby who could either process it for you or let you hang it in their chiller and help you butcher?
Might be easier than trying to break down a carcass in the field, hanging off a tree, that hasn’t set.

I would fully agree with this.

Frankly I wouldnt consider shooting, gralloching and field dressing a fallow sized animal at this time of the year with potential 20°C + temps followed by a 2.5 hr journey unless you can get the meat in some sort of a chiller box (homemade or otherwise) very quickly. Much higher risk of cross contamination etc ...appreciating that you are eating it yourself so less of a worry perhaps.

I appreciate you have constraints living in a flat which makes it difficult but as suggested above see if you can find someone willing to "assist" you.

Very unlikely with your location, but if your within 45 minutes of the Llanfyllin area in Mid Wales I have an electric winch, chiller and a big kitchen island

 

[Tim.243]

First you need to check with the person/outfitter is ok to skin it, but before all of that there is the process of 1st inspection then cleaning out the inspection head feet and gralloch then disposal of that. Then the skinning and that disposal, have you considered if the carcass/beast is not in good order from the first inspection or second! tick burden also!
Good daylight lots of flies/wasps at dusk head torch poor lighting cut fingers!
The need to hang for a bit in the very least. Cool box lots of frozen bottles cut it into 5/6 bits.

 

[VSS]

Although most landowners are tolerant of green gralloch disposed of on the land, they're not going to be so happy if you leave head, legs, skin and bones lying about.

 

[Ram]

Have a plan for disposal of what's left of the beast after you've fully broken it down. Fallow can be large!

If you're going to the trouble of skinning in-the-field, consider processing into primary cuts at the same time. These can be kept in large open freezer bags and placed in a cool box that has been pre-cooled with ice packs. As you commence carcass break down you'll need a clean surface to place the cuts on prior to bagging. A large chopping board or piece of rigid plastic will work as both can be re-used after deep cleaning.

I'm assuming the beast will be hung from a tree or some such to facilitate skinning? Attempting it with the beast lying on the ground will be a real pain and messy.

K

Got some industrial wheelie bins for refuse so should be fine for bones and such once broken down a bit.

Good shout about quartering in the field will check with my guide but I assume we’ll be able to hang somewhere. Ice packs and cooler added to the list

 

[Ram]

A couple of freshly laundered pillow cases will be better than plastic bags for broken down joints to allow a bit of breathing on the way home but still keep any flies off (not your actual pillowcases off your bed obvs)

If you leave your carcass hanging in the tree for an hour in the shade it'll be cool enough to make it home no bother

And if you strip out the loins to eat on the day or freeze you can store 2 back legs and likely 1 shoulder (assuming other one is basically unsalvageable) easy enough in a domestic fridge
Again hanging or open sitting on a cloth if you can but not jammed in a Tupperware

Will get myself over to B&M for some pillow cases! Thanks

 

[Ram]

Another tip is shoot your beast at first light! Its no fun attending to a beast in the heat of Midday or by torchlight at close of play.

Here's my improvised prep board made from a plastic ceiling access panel door:
View attachment 431670

 K

Heading out at 4am was a shock for me at first but since learned it is the way

Nice board and water tank. I haven’t got the most practical car but again will check with the guide what they’ll be able to bring so I’m not driving with gear in my lap

 

[Will the chippy]

Bread crates or supermarket plastic trays are good for transport, stacking and airflow. If these were then put in a tray in your car the blood will drain nicely and it'll let everything breath.

 

[Mike1979]

Heading out at 4am was a shock for me at first but since learned it is the way

Nice board and water tank. I haven’t got the most practical car but again will check with the guide what they’ll be able to bring so I’m not driving with gear in my lap

Yep...not the right hobby if you want sleep...it gets worse if you take up fox shooting as well...late nights and early mornings...love it

Ive had a few 3am get ups in the last week and a few 2.30 am alarms earlier in the year on the Roe bucks.. nonsense

 

[VSS]

If it's a muntjac, I'd be inclined to take the whole thing back to your flat to process it (after gralloching in the field, obviously).

They're so small you'd fit one in a holdall or rucksack. Another member of this site has taken deer home in to London on public transport in that way.

You can then just hang it in a doorway in your flat to skin and butcher it, and dispose of the waste, securely bagged, in your domestic bin.

(I accept it's going to be a different story if you're fortunate enough to shoot a fallow).