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Thread: Carcass prep guidance please

  1. #1

    Carcass prep guidance please

    If this is in the wrong section I apologise!

    Some advice please if you don't mind?

    I have someone that is going to get me a munty ready for collection for 27th Dec. I'm not sure when it will be shot, i'll find out.

    It'll be in the jacket as I want to skin and butcher it myself, which will be my 1st time.

    Is it best to leave it hanging for any period of time, bearing in mind it'll just be in a cold garage? I have a net that I can place around it if needed.

    Does venison taste better hung for a while, or is it personal choice like pheasant, etc? I've only had venison a couple of times in restaurants many moons ago and can't really remember how it tastes!

    Due to my storage quandry, should I just process it straight away and freeze the meat?

    Cheers

    Stratts

  2. #2
    There is no real requirement for the carcass to be hung for a long time, especialy if you have problems with storage, skinning is easiest [not alway practical] when warm, butchery should be done, once it has had time to cool. With a Muntie, I would presume as long as it has cooled, you would be safe enough to butcher and freeze on collection.

  3. #3
    Ok mate thanks I'm assuming it will be shot the same day, so from what you are saying I'd prob be best skinning it on Thursday and hanging overnight to cool and butcher on Friday?

    Something I just thought about too, is a good quality fillet knife too bendy to use as I don't have a proper boning knife? Which is amazing really coz I have loads of others!!!

  4. #4
    Quote Originally Posted by stratts View Post
    Ok mate thanks I'm assuming it will be shot the same day, so from what you are saying I'd prob be best skinning it on Thursday and hanging overnight to cool and butcher on Friday?

    Something I just thought about too, is a good quality fillet knife too bendy to use as I don't have a proper boning knife? Which is amazing really coz I have loads of others!!!
    That sounds fine.

    as for a knife, firstly clean and SHARP. A more rigid knife than a filleting one would probably be best. As said sharp is the most important thing. Also a saw, again CLEAN and Sharp a carpenters saw will do the job, try and make sure the teeth aren't too big.

  5. #5
    Thanks again, I watched a good vid on youtube where the fella butchered a deer without a saw. Am I being optomistic thinking I'll be able to do the same? I know they make things look easy!

    Ta

  6. #6
    Can be done without a saw, best if you can avoid it!

    If the vid was clear, follow it.


    Good luck!

  7. #7
    Depends on what you want to do with it but I don't use I saw when I butcher munties myself. I usually take the haunches off at the pelvis joint, keep one whole and chop the other into chunks. I take The shoulders off and take the meat off those. I then take the sirloins, fillets and neck off the spine and throw the rest away (what little there is of it!).

  8. #8
    You'll really enjoy the skinning part

  9. #9
    Looking forward to it, anyone want any moccasins??

  10. #10
    Munties are a bitch to skin, IMHO, but once you've got it's jim-jams off, just copy what this bloke does.
    It's a roe in the video, but the principles the same. Enjoy your venison.

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