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Thread: Unusual Use of Deer Carcass & Parts

  1. #1

    Unusual Use of Deer Carcass & Parts

    During a recent chat with a good friend & fellow hunter currently traveling in China, he mentioned he had the unpleasant experience to try 'three pizzle wine' made from as it states 3 deer pizzles, it's apparently good for memory and used as a tonic for muscle injuries, anyone tried it?
    i am not at all impressed with or condone in any way some of the Chinese medicine traditions that utilize our endangered species and the animal cruelty they favor, however some of there age old medicinal knowledge has proved itself in modern medicine and so i believe it should be available to those who wish to try it.

    I wondered just how much of the carcass from our deer we actually use? we all i am sure are aware of the need in times gone by of more than just the venison for meat, does anyone on this forum utilize bone, antler, hide, blood, sinew, etc? May be interesting to hear of your experiences.
    atb

  2. #2
    I make venison Black pudding.

  3. #3
    Nothing like a bit of black pudding ,you got a special recipe? or is it a typical style?
    atb

  4. #4
    SD Regular johngryphon's Avatar
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    Did he get pizzled?
    "you nae be needing these no more"
    I said as I slipped the knife through the cord

    সাম্বার হরিণ



  5. #5
    Quote Originally Posted by rick6point5 View Post
    Nothing like a bit of black pudding ,you got a special recipe? or is it a typical style?
    atb
    i just use a simple black pudding recipe that you would use for pig blood. It's quite a job so I try and make a lot all at once then vac pack it.

  6. #6
    Hi john from what he told me it was pretty awful, leaves a funny aftertaste apparently...! no sh*t i said..

  7. #7
    SD Regular johngryphon's Avatar
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    A bit like the fresh killed snake gall bladder drink...faaaarkkkk that!
    "you nae be needing these no more"
    I said as I slipped the knife through the cord

    সাম্বার হরিণ



  8. #8
    Quote Originally Posted by jubnut View Post
    I make venison Black pudding.
    sounds good,how do you do that?

  9. #9
    Quote Originally Posted by 2130martin View Post
    sounds good,how do you do that?
    I use the recipe and method from this site

    http://www.sausagelinks.co.uk/?s=black+pudding

    but I add half as much again of the spices otherwise it comes out a little bland.

    I just collect blood bit by bit (only from head/neck shot deer) and freeze it as I go until I have enough, then thaw it and strain it through a cloth.

    A teaspoon of vinegar per pint of blood prevents clotting (doesn't stop it all together) but a few clots are no big issue.

  10. #10
    before the bse we had to strip bulls wallopers right in , they used to hang them and dry them out to make walking sticks apparently also the meat inspectors used to save the gall stones from old coo,s ,they used to go to the chinese for medicene or cures

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