99% of deer go to dealer just do the odd one when I need to for myself.
butchery and venison
- Thread starter norma 308
- Start date
+1 Scott is quality coz he cooks like you or I would, very basic! He is also a master butcher and those vids have helped me no end doing my butchery at home, especially the half a pig!!
Pulling the trigger is just the start , no matter whether fur or feather,
But sitting down enjoying a meal , & it's that wee bit more special because you did it all , that's the ticket for me , even humble burger at a BBQ with beer in hand .... It's all the more enjoyable knowing what's in it ....,,
Even more so in these days of such processed crap/ chemical ****storm that passes as food
Paul
John Gryphon
Well-Known Member
[FONT=arial, sans-serif]We do our own as 99% do here.
We have the extra work of getting big bar steward Sambar retrieved and then getting them hung up.
I do love to be able to get a full carcase home to hang for a week or so in its hide.
Beat the blow flies first though early in the season.
They are tough as all fuuckery to skin when cold though.
Then the 'mountain of meat' needs to be done and I often have 15 kilos of mince,more if I`m keen on meat retrieval.
Steaks,corned/roasts,stew/casserole lumps in bags all over the table.
A mate handles the snags /strasbourg and smoked items.
Shanks are huge and done slow as a wet week for hours.
I actually roasted a recent one..geezus there was some meat on it too.
It is as suggested by previous members replies satisfying to do the whole shebang from the start to the table.
My dogs do get more than a fair share as well.[/FONT]
We have the extra work of getting big bar steward Sambar retrieved and then getting them hung up.
I do love to be able to get a full carcase home to hang for a week or so in its hide.
Beat the blow flies first though early in the season.
They are tough as all fuuckery to skin when cold though.
Then the 'mountain of meat' needs to be done and I often have 15 kilos of mince,more if I`m keen on meat retrieval.
Steaks,corned/roasts,stew/casserole lumps in bags all over the table.
A mate handles the snags /strasbourg and smoked items.
Shanks are huge and done slow as a wet week for hours.
I actually roasted a recent one..geezus there was some meat on it too.
It is as suggested by previous members replies satisfying to do the whole shebang from the start to the table.
My dogs do get more than a fair share as well.[/FONT]
Jon P
Well-Known Member
Not that I shoot lots of deer,12 would be a very good year for me, All mine are butchered myself, hang them in a large drinks chiller that a local corner shop was getting rid off, skin them off after a week and joint them, bought a meat grinder and we eat a lot of cottage pie and spag Bol made with venison, also if you butcher yourself nothing goes to waste, my dogs even eat the feet.
I skinned and butchered my first roe Buck last weekend having let it hang for a week in the fridge. Bought a £100 mincer from Bushwear and so the shoulders became burgers for Friday night, loins pan fried for Sunday lunch and the haunch and saddle will be slow cooked for 10 people this weekend. Hugely satisfying and not as daunting as one would expect. Patience, sharp knives, several brews and a metal glove for good measure.
Mince really is very versatile as said already check out mike robinsons muntjac New York style meatballs Video on you tube
Cubed / diced for that amazing slow cooker recipe
Or saddle steaks done rare !
Just can't beat that quality
Or even just break down into muscle groups & butterfly for some quick impromptu steaks
Paul
Cubed / diced for that amazing slow cooker recipe
Or saddle steaks done rare !
Just can't beat that quality
Or even just break down into muscle groups & butterfly for some quick impromptu steaks
Paul
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