Another couple of larder/butchery pics

[VSS]

 

[User00056]

Beautifully done!

 

[VSS]

Beautifully done!

Thank you!

 

[shakey jake]

that is pretty stunning

 

[VSS]

that is pretty stunning

I hope the customer thinks so too!

 

[lochty]

I'm afraid this is the best I can do from today. Tasty, though.

 

[VSS]

View attachment 452160I'm afraid this is the best I can do from today. Tasty, though.

Nice!

 

[ABL]

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Forgive the novice question, but what exactly have we got there? Is that a boned out loin/both backstraps wrapped in a layer of fat? How have you butchered to get that joint in other words! It looks fantastic however you got there I must say.

 

[VSS]

Forgive the novice question, but what exactly have we got there? Is that a boned out loin/both backstraps wrapped in a layer of fat? How have you butchered to get that joint in other words! It looks fantastic however you got there I must say.

It's just the loin (short saddle) of a fairly fat deer, boned out, rolled and tied.
Also, I put the tenderloins in the space down the middle where the backbone was, to fill the void.

 

[ABL]

It's just the loin (short saddle) of a fairly fat deer, boned out, rolled and tied.
Also, I put the tenderloins in the space down the middle where the backbone was, to fill the void.

Fabulous

 

[Essexsussex]

It's just the loin (short saddle) of a fairly fat deer, boned out, rolled and tied.
Also, I put the tenderloins in the space down the middle where the backbone was, to fill the void.

That’s someone’s Christmas sorted

 

[Freeforester]

Keep the larder door shut, don’t want to be showing pics of tit wee birds pecking at the fat layer!

Ye’re learning

 

[VSS]

That’s someone’s Christmas sorted

It was the only bit of that carcass not already spoken for, so I put a note up on Instagram for a last minute Christmas dinner option, and it was sold in under 10 minutes.

 

[lochty]

Nice!

Fallow calf got tangled up in a fence on monday at pheasants. Hung it for a few days, then skinned it to see what bruising there was. Hardly anything, so off the bone, through the mincer and thats the beaters lunch on Boxing Day sorted. Venison stroganoff from the loins tonight. Waste not, want not.

 

[Mickeydredd]

It's just the loin (short saddle) of a fairly fat deer, boned out, rolled and tied.

So are both sides of the loin rolled in there?

 

[VSS]

So are both sides of the loin rolled in there?

Yes, I just carefully took the backbone out and left both the loin strips in situ. Then put the tenderloin fillets into the space where the backbone had been and rolled it all up.
It's much easier to do on a deer that's carrying a bit of fat across the loin, as that helps hold it all together.

 

[Paul 600]

Nice work Tim! No poultry bands here!!!

 

[VSS]

Nice work Tim! No poultry bands here!!!

I thought it a bit big to tie with bands.
Before I squared the ends off to tidy it up it was just shy of 2kg.

 

[diaolo]

Good job

 

[weblyish]

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Do you skin when freshly culled or after hanging.
I can never get such a neat job of that rose meat over the whole thing. I get most of it sometimes if I'm careful but have never achieved that