Norfolk Horn
Well-Known Member
So why is it when game birds have multiple holes in their guts dos nobody worry then
Burst rumen
- Thread starter wildfowler.250
- Start date
Gut shot:
Munties: Leave for the birds and foxes etc
Fallow: Take the haunch, and maybe loins dependent on where it was hit.
In all honesty, it just ain't worth the risk. Never washout, creates more issues than it needs.
Nicked gut on gralloch:
Small nick: cut away affected area
Large nick: as above
There are plenty of deer out there for the freezer, so in my opinion it isn't worth it.
PS there is some shite advise on this thread, sorry but ......................
Munties: Leave for the birds and foxes etc
Fallow: Take the haunch, and maybe loins dependent on where it was hit.
In all honesty, it just ain't worth the risk. Never washout, creates more issues than it needs.
Nicked gut on gralloch:
Small nick: cut away affected area
Large nick: as above
There are plenty of deer out there for the freezer, so in my opinion it isn't worth it.
PS there is some shite advise on this thread, sorry but ......................
indeed a good example of what i mentioned called commonly "the gutless method" basically ( taking the outside cuts from the outside ) where that can be done without any green contact .
And in that case you waste the biggest and best bits on a Munty " the haunches "
I would agree, it would depend on what the mess looked like when opened. Forward shot then probably use of hind legs, shot that is further back then I'd wait until I looked at it and decided.
Last and only gut shot Munty I have had, the guts and intestines splatted throughout the area including past to H bone towards the anus. Bullet went through ribs and the out near the hind quarter
Apologies, I was wrong I would have had a more considered approach than the one I initially put.
There are a lot of them to shoot so I have binned a few as 30+ a year for 10 years on one farm you will get them on an difficult angle also being small that angle makes a big difference.
Erik Hamburger
Well-Known Member
This happens more often than people care to publish, in particular with Muntjac - a smaller species, so a few inches too far 'back' on a deer quartered slightly towards you and in bad light, and bingo..
If the insides are a sloppy mess - with experience you can 'feel' something is not right- (and you can usually smell it before you open it up as the entry/exit holes will leak some blood+ rumen/gut content) ) - DON'T open it up! Just field-butcher it there and then, so take off the Haunches (skin still on)| by separating them at the ball-joint - taking care not to puncture through to the guts. Next open up the skin on the back to expose the loins, take off the loins.
If you can hang the carcass off a branch do it the other way around: First the loins, then one Haunch, and to take off the second Haunch it needs to be on the ground. Bag up the loins separate from the skin-on haunches. You have no recovered 75-80% of the useable venison for your own personal consumption or to give away. The remainder of the carcass I would 'leave on site for the wolves' - taking care to remove it well from any footpath or public place. Meat quality will not not be as good as when you've hung it for a week or so in a Larder, but will be fine for Casseroles/Mince (Haunches) or cutting into strips for a stir-fry (loins).
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