Burst rumen

[wildfowler.250]

Just curious what folk on here do? Catching up with a few roe recently and nicked the rumen which as we all know, happens once in a while.

Curious to know what folk do with them? I don’t sell the venison anyway, just for my own use.

I personally tend to keep the back legs and loin. Leave the tenderloins. Hang them for slightly less.

What do most other folk do? Seems a damn shame to discard the carcass completely. Biggest hassle is they’ll stink the chiller but it’s not one I’ll give away to friends etc that’s for sure.

 

[Tim.243]

Just curious what folk on here do? Catching up with a few roe recently and nicked the rumen which as we all know, happens once in a while.

Curious to know what folk do with them? I don’t sell the venison anyway, just for my own use.

I personally tend to keep the back legs and loin. Leave the tenderloins. Hang them for slightly less.

What do most other folk do? Seems a damn shame to discard the carcass completely. Biggest hassle is they’ll stink the chiller but it’s not one I’ll give away to friends etc that’s for sure.

I think there will be many varied replies...

 

[VSS]

Just curious what folk on here do? Catching up with a few roe recently and nicked the rumen which as we all know, happens once in a while.

Curious to know what folk do with them? I don’t sell the venison anyway, just for my own use.

I personally tend to keep the back legs and loin. Leave the tenderloins. Hang them for slightly less.

What do most other folk do? Seems a damn shame to discard the carcass completely. Biggest hassle is they’ll stink the chiller but it’s not one I’ll give away to friends etc that’s for sure.

Butcher from the back.

 

[LuckyEddie]

First ever stalk, I took a buck with a quartering shot and nicked the left side. Gralloched on the spot and butchered within 12hrs. Left about 4” round the exit hole otherwise used the whole carcass.
Still here 14yrs later, so couldn’t have been a bad job with no other experience than on rabbits at that time.

 

[Woodsy]

First ever stalk, I took a buck with a quartering shot and nicked the left side. Gralloched on the spot and butchered within 12hrs. Left about 4” round the exit hole otherwise used the whole carcass.
Still here 14yrs later, so couldn’t have been a bad job with no other experience than on rabbits at that time.

Maybe you were just lucky Eddie! Sorry, couldn’t resist….

 

[baguio]

Whilst still suspended I wash then out with water and dry out wish blue roll which gets rid of most of the smell. I will then only use the loins and haunches for personal consumption. The rest is binned.

 

[@theroedeerguy]

I had a shocker this morning, nicked the liver and burst the top of the stomach.
I have basically cut around and discarded as much of my the contamination from the ribcage as possible then I’ll salvage the haunches and loins, neck for personal consumption later today.

 

[Tim.243]

Maybe you were just lucky Eddie! Sorry, couldn’t resist….

Thought you were busy counting deer lol

 

[jthyttin]

Talking about personal consumption:

You can save any meat by washing and freezing immediately (stops the bacteria). Just make sure the water doesn't contaminate any parts that you're not freezing.

Roe meat is also so tender that no hanging is strictly necessary. I think personally I'd wash the inside while suspended, cut out and freeze (or eat) tenderloins. Depending on situation try to cut out and wash neck, front legs (or meat from front legs) and freeze immediately. Next day cut out loins and haunches, decide whether to use, freeze or put into vacuum and fridge for some days (and then use or freeze).

If you want to be double sure, mark the freezed bags so you can prepare to do extra inspection when using them (basically preparing to bin them if there's dubious smell).

 

[sauer]

Anything that’s been touched by green don’t use as medium or rare …
Be better mincing or dicing and using as a bolognaise mince & tatties etc or dice for curry’s stews …
Get it above 75c for good half hour / 45 mins low simmer / slow cooker should deal with bacteria

and of course personal use only

Paul

 

[VSS]

Washing a carcass is definitely not recommended. It spreads contamination around, and pushes it into cut surfaces.
Remove the worst of the mess with paper towels, let the carcass hang and dry out, and then trim away any contamination or butcher around it (ie, from the back).

 

[timbrayford]

Just curious what folk on here do? Catching up with a few roe recently and nicked the rumen which as we all know, happens once in a while.

Curious to know what folk do with them? I don’t sell the venison anyway, just for my own use.

I personally tend to keep the back legs and loin. Leave the tenderloins. Hang them for slightly less.

What do most other folk do? Seems a damn shame to discard the carcass completely. Biggest hassle is they’ll stink the chiller but it’s not one I’ll give away to friends etc that’s for sure.

Wash it out, dry with paper wipes, keep an eye out for mould forming and eat as normal. That said you've got to cook the meat properly, none of this trendy seared on the outside and raw in the middle nonsense!

 

[baguio]

Washing a carcass is definitely not recommended. It spreads contamination around, and pushes it into cut surfaces.
Remove the worst of the mess with paper towels, let the carcass hang and dry out, and then trim away any contamination or butcher around it (ie, from the back).

Washing certainly can't be relied on to get rid of bacteria. I assume that all contamination is still there. I won't use anything that has been in contact with the water or the green. I may as well start picking up road kill if I want to play Russian Roulette with my venison.

 

[baguio]

Be better mincing or dicing and using as a bolognaise mince & tatties etc or dice for curry’s stews …
Get it above 75c for good half hour / 45 mins low simmer / slow cooker should deal with bacteria

Mincing is about the worst thing that you can do with venison that might be contaminated. You will end up having a mincer riddled with dangerous bacteria and mincers are not the easiest thing to clean at the best of time.
How desperate are you for venison?

 

[VSS]

Mincing is about the worst thing that you can do with venison that might be contaminated.

Absolutely this!!!! ^^^^

 

[timbrayford]

Washing certainly can't be relied on to get rid of bacteria. I assume that all contamination is still there. I won't use anything that has been in contact with the water or the green. I may as well start picking up road kill if I want to play Russian Roulette with my venison.

Don't eat it raw or pink, cook it properly and the ecoli will be destroyed, modern trendy cooking techniques have an awful lot to answer for.

 

[baguio]

Don't eat it raw or pink, cook it properly and the ecoli will be destroyed, modern trendy cooking techniques have an awful lot to answer for.

And what about your work too, chopping boards and everything else that might have been touched by yours contaminated venison? No thanks. I’m not starving so don’t need to take those sorts of risks.

 

[Buchan]

"It depends" On how much contamination we are talking about. A splash and you can cut it away or wipe it off. Gross contamination, then detach the legs and backstraps and bin the rest. A contaminated wound eg from a drag, I'd cut out with a wide margin.
It is surprising how far bacteria can creep in the perfect culture medium - even at 4C!

 

[JockStalk]

Variable!

Last one I hit hard in the chest and burst rumen, just the legs and back fillets got used.

A nick with the knife when gralloching and I’ll try and get it out the cavity quick to avoid contamination, but if unlucky it’ll get initial wipe clear with moss (personal consumption) and a better wipe clean back at the chiller. If any suspect bits they will get cut out.

As for mince, I usually use shoulders, even haunches and trim, but not anything likely to get any green on it. Mince always gets well cooked anyway whether burgers or loose mince. Bigger surface area, more chance of bacteria so you need to cook it.

 

[timbrayford]

And what about your work too, chopping boards and everything else that might have been touched by yours contaminated venison? No thanks. I’m not starving so don’t need to take those sorts of risks.

Oh that's simple, it has to be washed with a food safe detergent between carcases regardless.