Page 1 of 2 12 LastLast
Results 1 to 10 of 13

Thread: Butchering (part 2)

  1. #1

    Butchering (part 2)

    Following on from an earlier thread on butchering your own deer i was given a small muntjac on Friday which i successfully butchered into edible looking jonts today and a resonable pile for mincing into sausages and burgers.

    I would just like to thank all those that contributed to my earlier thread giving me the confidence to tackle it on my own, looking formard to the next one that comes my way, thanks guys, in particular a thread member who sent me several dvds on butchery which we very useful.

  2. #2
    Well done NCB
    more fun and satisfying than giving it to a butcher to do
    but not as clean
    look forward to a few pics next time
    ATB
    stone

  3. #3

    butchering

    Hi NCB
    see told you it could be fun
    you will find the more times you do it the less minceyou get
    well done
    JayJay

  4. #4
    Im not too bothered with the mince pile, ive just treated myself to a mincer/sausage stuffer and cant wait to get stuck into some venison burgers and sausages. If anything its going to give me the extra push to get my level 1 so i can kill it cook it eat it.

  5. #5
    Well done.

    It does get easier as you do more of them, and don't be afraid to experiment with how you cut it up. At first I used to do as much of it as possible as joints, then got into doing some of it as steaks, and now I think every deer I do is butchered differently, depending on what meals I / my friends want from it!

    As for home made venison burgers (which we are having for dinner tonight) they are superb! You'll never want to bother with beef burgers again!

    As the guy who got me into stalking said to me - 'if you haven't tasted roast venison that you have shot and butchered yourself, then you just haven't tasted venison, because most of the stuff in the butchers's shops is the bottom end of the quality scale - stalkers alwasy keep the best stuff for themselves!'

    Maybe, like me, you'll need to get another freezer as the addiction sets in!

    Enjoy - there's nothing quite like venison that you have shot, and butchered yourself.

    Rgds

    RH

  6. #6
    Well done.

    It does get easier as you do more of them, and don't be afraid to experiment with how you cut it up. At first I used to do as much of it as possible as joints, then got into doing some of it as steaks, and now I think every deer I do is butchered differently, depending on what meals I / my friends want from it!

    As for home made venison burgers (which we are having for dinner tonight) they are superb! You'll never want to bother with beef burgers again!

    As the guy who got me into stalking said to me - 'if you haven't tasted roast venison that you have shot and butchered yourself, then you just haven't tasted venison, because most of the stuff in the butchers's shops is the bottom end of the quality scale - stalkers alwasy keep the best stuff for themselves!'

    Maybe, like me, you'll need to get another freezer as the addiction sets in!

    Enjoy - there's nothing quite like venison that you have shot, and butchered yourself.

    Rgds

    RH

  7. #7
    I think those venison burgers are starting to repeat on you ROE HUNTER.

    (JOKE)

    S

  8. #8
    Just for you NCB and RH
    MUNTY burgers
    i found i had a little venison to play with so with 2 munties in the fridge burgers were on the menu
    first i stripped the whole carcass just keeping a couple of haunches as joints



    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,
    76 burgers

    now all done and time to tidy up
    one last thing to do
    cook one and try it


    enjoy
    stone

  9. #9
    That looks cracking, cant wait to get stuck in with the sausages and burgers now.

  10. #10
    How long should I hang a CWD before I skin/prepare the carcass? I shot it a week ago (18/01/15) and it is currently hanging in a cool outhouse. The weather has been cold all week - outside temp not rising much above 6C.

Similar Threads

  1. Butchering DVD wanted
    By jack in forum Deer Stalking Equipment
    Replies: 3
    Last Post: 14-03-2009, 23:00
  2. Butchering
    By North Country Boy in forum Deer Stalking General
    Replies: 13
    Last Post: 25-02-2009, 22:17
  3. Butchering in garage, what do I need?
    By Mat in forum Deer Stalking General
    Replies: 12
    Last Post: 24-02-2009, 11:56
  4. First time butchering
    By 1shot1kill in forum Deer Stalking General
    Replies: 15
    Last Post: 07-01-2009, 12:26
  5. how to do it part 2
    By swampy in forum Ammunition, Reloading & Ballistics
    Replies: 1
    Last Post: 25-09-2008, 17:51

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •