Beginner processing setup

[VSS]

Hadn't thought of that... Besides repurposing something like a doorframe pull-up bar, what would you suggest? I'll probably avoid bringing back in fur as a few have mentioned the risk with ticks,

Fallow will have to wait for now... hopefully only until you pull my name out of your draw

Do you have small children? If so, the type of clamp that attaches to a doorframe to hang a baby-bouncer from is ideal.
If not, just screw a strong hook into the top of the doorframe. If the frame is wide, you'll be able to position the hook in such a way that it can remain in place permanently. If not, just unscrew it when you're done.

 

[Ram]

I have used supermarket trays for bringing back small deer over short distances. However those Decathlon bags are good for stopping leaks and keeping flies off. Pack up nice and small too. Might be better for you to have a holdall in the lift than a bread crate with a dead thing in it.
I like the Alaska game bags because I skin in the field, mostly. Let's the carcass breath and no drips carrying through the house or when in the fridge. Hides the evidence from squeamish family or guests visiting the fridge for a cold can too.

You sir make some good points haha

 

[Ram]

Do you have small children? If so, the type of clamp that attaches to a doorframe to hang a baby-bouncer from is ideal.
If not, just screw a strong hook into the top of the doorframe. If the frame is wide, you'll be able to position the hook in such a way that it can remain in place permanently. If not, just unscrew it when you're done.

Not yet... Will look for a clamp though before I go drilling

 

[Cyres]

D clamp across the frame will suffice.
You need a collapsible gimbrel.
D

 

[Mr. Gain]

Decathlon bags are also good for extracting muntjac and roe when dragging may risk contamination. The strap is just long enough to pass behind your head and under both arms, leaving both hands free for rifle and sticks.

 

[Olaf]

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

Definitely drop the guts out then do the skinning and butchery all in one go whilst it’s hanging from a tree, or you could do it in a larder if there’s one nearby that you can use. For transportation I’d buy yourself a plasterer’s mixing bath .
seeing as you are new to it , just buy yourself a butchers saw, it will make your life easier, but you can happily do it all with just your vic boning knife if you don’t want to invest in one just yet. Have a bag with lots of latex etc gloves in , put on a few pairs at a time and change them often until you have a clean carcass to work with.
Break it down into :
Two shoulders
Two boneless loins
Two boneless fillets
One neck joint with bone in
Two haunches bone in
One bag of trimmings off the ribs
Two back legs
Sling the rest
Do it in that order
Put them all into the plasterers mixing bath and sail on home.
Don’t be scared to freeze whole big bone in joints if your freezer will permit, you can work on them at a later date and time. a joint at a time, still ever so slightly frozen, then you can enjoy being creative and be well prepared.


Kindest regards, Olaf

 

[Klenchblaize]

Two boneless fillets.

Kindest regards, Olaf

Must be very small/thin in a muntjac, but as I've yet shoot or indeed see one I could be wrong!

K

 

[Ram]

Definitely drop the guts out then do the skinning and butchery all in one go whilst it’s hanging from a tree, or you could do it in a larder if there’s one nearby that you can use. For transportation I’d buy yourself a plasterer’s mixing bath .
seeing as you are new to it , just buy yourself a butchers saw, it will make your life easier, but you can happily do it all with just your vic boning knife if you don’t want to invest in one just yet. Have a bag with lots of latex etc gloves in , put on a few pairs at a time and change them often until you have a clean carcass to work with.
Break it down into :
Two shoulders
Two boneless loins
Two boneless fillets
One neck joint with bone in
Two haunches bone in
One bag of trimmings off the ribs
Two back legs
Sling the rest
Do it in that order
Put them all into the plasterers mixing bath and sail on home.
Don’t be scared to freeze whole big bone in joints if your freezer will permit, you can work on them at a later date and time. a joint at a time, still ever so slightly frozen, then you can enjoy being creative and be well prepared.


Kindest regards, Olaf

Thanks Olaf, sounds like a solid plan. Hadn’t considered freezing whole joints before but can easily cook those straight out the freezer with a muntjac. Picked up a dedicated freezer just for this so plenty of space (for now)

Only thing left is to find and successfully shoot a beast!

 

[Olaf]

Thanks Olaf, sounds like a solid plan. Hadn’t considered freezing whole joints before but can easily cook those straight out the freezer with a muntjac. Picked up a dedicated freezer just for this so plenty of space (for now)

Only thing left is to find and successfully shoot a beast!

Perfect dont be scared to take a Fallow, Muntjac are great but they are a lot of work for not that much meat. Fallow really don’t take up much space when broken down into the 10 parts like I described earlier. If I’m planning on making a 40 kg batch of cured sausage I leave the primary parts whole anyway, partially or completely freeze them and then deal with them when I have a whole day set aside just to make sausages etc. It’s too much hassle otherwise.
Obviously it’s important to get the gralloch done quickly , but once you have done that you have time as the whole carcass will be cooling down if the ambient temperature is lower than that of the carcass- even at 20 25 deg c outside. Main thing is that you keep it out of the sunshine etc.
A wet towel laid over the joints in the container with the car windows open when you are driving will chill them down surprisingly efficiently.
I must admit, I’ve always had a walk in chiller, but, you will still get good results doing it without hanging the carcass for a couple to 3 weeks in a chiller. Happy hunting and post the results !
Kindest regards, Olaf

 

[Olaf]

Must be very small/thin in a muntjac, but as I've yet shoot or indeed see one I could be wrong!

K

Yes, unless it was a big fatty. a pair of muntjac fillets are really just a portion for one person or a starter for two.
Kindest regards, Olaf

 

[Heym SR20]

I live in a flat and have processed many Roe on the kitchen table.

Butchering in the field is what I often do, using the gutless method where you open up from the spine. Google it - Randy Newberg shows how to do it well. And then leave the remains under a gorse bush fir all the critters. Clearly depends where you are stalking, but out in wilds leaving the guts, the skin and bones returns nutrients to nature.

But I have also taken full carcasses in skin home and skin and skin and bones I double bag and stick in the wheelie bin. Black rubble sacks, thicker and better than bin bags. Muntjac are much smaller than other deer so that much easier to transport.

If you are travelling far, two or three decent sized clippy boxes, then go via a garage or supermarket and grab a bag of ice. Put into clippy boxes and arrange around the carcass. And if you get back late, it will still be fine in the morning if night temp is not stupidly hot.

If you can hang the carcass and let it cool before transport so much the better, even half an hour whilst you walk back to get the car is good.

Up here is Scotland it can easily be a few hours getting a beast off the hill or out of the woods to the chiller, so an hour or two journey is not an issue.

 

[Heym SR20]

There is also a little matter of household preparation that needs planning.

DO NOT just let them blunder into the kitchen to find you chopping up Bambi on the kitchen table. This results in a lot of grief, lawyers, etc etc.

Instead.

1) Introduce the idea of venison. Celebraty chefs cooking it, articles in the paper, etc be creative

2) Then exclaim how bloody expensive it is to buy from the butcher, mail order etc etc

3) get the rest the household excited you go off hunting for the family and that you would like their help when you get back

4) and then get them involved. They will quickly get over the “yuck” factor, especially if still young. Point out the quantity of meat and hazard a guess at how many meals etc

5) a frying pan - loins into medallions cooked straight afterwards is a fantastic treat for all the little helpers.

6) clean up well afterwards. Even run a vacuum cleaner around afterwards.

7) be happy in your work.

There is a long term vested interest in all of this. When the larder gets empty - you go off hunting and come back with fine fare for all. Most others go off to the gym, football or play golf etc etc. and just come back with smelly kit and endless recounting off the 5th hole.

The rest of the house hold will really appreciate this. And it becomes bragging rights at the school gate.

Finally if you don’t have enough freezer space, give the venison joints to family, friends and neighbours. They will appreciate this hugely.

 

[Cyres]

Do you have a local butcher?. If so ask them if they will mince you some of the trimmings front legs and alike.
Venison makes v lean mince and is good in all mince based recepies.
D

 

[Ram]

Perfect dont be scared to take a Fallow, Muntjac are great but they are a lot of work for not that much meat. Fallow really don’t take up much space when broken down into the 10 parts like I described earlier. If I’m planning on making a 40 kg batch of cured sausage I leave the primary parts whole anyway, partially or completely freeze them and then deal with them when I have a whole day set aside just to make sausages etc. It’s too much hassle otherwise.
Obviously it’s important to get the gralloch done quickly , but once you have done that you have time as the whole carcass will be cooling down if the ambient temperature is lower than that of the carcass- even at 20 25 deg c outside. Main thing is that you keep it out of the sunshine etc.
A wet towel laid over the joints in the container with the car windows open when you are driving will chill them down surprisingly efficiently.
I must admit, I’ve always had a walk in chiller, but, you will still get good results doing it without hanging the carcass for a couple to 3 weeks in a chiller. Happy hunting and post the results !
Kindest regards, Olaf

That's a lot of sausage!

Fully with you, would love to maximise yield but been told there aren't any fallow bucks about so Muntjac will have to do until later in the season. Noted

Happy hunting and post the results !
Kindest regards, Olaf

Thanks will do!

 

[Ram]

I live in a flat and have processed many Roe on the kitchen table.

Butchering in the field is what I often do, using the gutless method where you open up from the spine. Google it - Randy Newberg shows how to do it well. And then leave the remains under a gorse bush fir all the critters. Clearly depends where you are stalking, but out in wilds leaving the guts, the skin and bones returns nutrients to nature.

But I have also taken full carcasses in skin home and skin and skin and bones I double bag and stick in the wheelie bin. Black rubble sacks, thicker and better than bin bags. Muntjac are much smaller than other deer so that much easier to transport.

If you are travelling far, two or three decent sized clippy boxes, then go via a garage or supermarket and grab a bag of ice. Put into clippy boxes and arrange around the carcass. And if you get back late, it will still be fine in the morning if night temp is not stupidly hot.

If you can hang the carcass and let it cool before transport so much the better, even half an hour whilst you walk back to get the car is good.

Up here is Scotland it can easily be a few hours getting a beast off the hill or out of the woods to the chiller, so an hour or two journey is not an issue.

Will consider the gutless method if I'm taking anything bigger in the future and once I'm more confident around a carcass. Going to try and hang for a bit if there's time, otherwise lots of ice for the drive

There is a long term vested interest in all of this. When the larder gets empty - you go off hunting and come back with fine fare for all. Most others go off to the gym, football or play golf etc etc. and just come back with smelly kit and endless recounting off the 5th hole.

The rest of the house hold will really appreciate this. And it becomes bragging rights at the school gate.

Finally if you don’t have enough freezer space, give the venison joints to family, friends and neighbours. They will appreciate this hugely.

Absolutely. I've been chewing the wife and extended family's ear off about all of this and the idea of putting food on the table was plenty to get her on side and others exctied. We'll see how it actually goes when Bambi enters the kitchen though!

 

[Ram]

Do you have a local butcher?. If so ask them if they will mince you some of the trimmings front legs and alike.
Venison makes v lean mince and is good in all mince based recepies.
D

Good shout. I've just moved so will get to befriending the local butcher

 

[Olaf]

That's a lot of sausage!

Fully with you, would love to maximise yield but been told there aren't any fallow bucks about so Muntjac will have to do until later in the season. Noted


Thanks will do!

Yes, it’s a lot of sausage but I ( well done, you have made me start giggling now) I’m talking about making fermented cured sausages - like salami etc. Once the 40 kg has fermented and then cured , that’s only going to yield about 27 kg of sausage. That’s still a lot of sausage though isn’t it

Kindest regards, Olaf

 

[Ram]

Yes, it’s a lot of sausage but I ( well done, you have made me start giggling now) I’m talking about making fermented cured sausages - like salami etc. Once the 40 kg has fermented and then cured , that’s only going to yield about 27 kg of sausage. That’s still a lot of sausage though isn’t it

Kindest regards, Olaf

the cheek to put 'only' before 27 kg of sausage, I tip my hat to you sir.

Oh and don't be surprised if you find me in your inbox for some sausage recipes in the future!

 

[Cyres]

Local butcher just minced 4.3kg of roe in exchange for the liver. I just diced up front legs, rear shanks and trimmings and that what got minced. He kindly added a bit of beef fat.
Well pleased
D

 

[Dagless]

For transport home I bought this plasterers bath: https://www.toolstation.com/plasterers-polyethylene-mixing-bath-165l/p64497L
With the back seats down it'll fit in most car boots.

Line the bottom with plastic gravel/grass grids and you'll keep the carcass out of any blood, plus it'll help with airflow for cooling.