First deer on new permission

I'm not very experienced with shooting deer, in fact, I think this is my 5th one ever (roe doe). Was in their high seat from quite early on - annoyingly disturbed a roe as I was approaching it but they waited until I was freezing cold before showing again (I even broke open my emergency HotHands handwarmers, which didn't work as they're too old and had gone solid. Was wearing 4 layers with gloves but legs and hands were getting chilly). There was a group of 3, possibly 4, just the other side of a wire stock fence on the woodland boundary. The one I shot (.308) wasn't perfectly presented - she was 3/4 on - but was from only about 40 yards away. Shot through the right hand side shoulder. She ran off but fortunately died with her white tuft facing my direction so I saw her almost the moment I went into the woodland. There was a lot of blood and a fairly large exit wound. I think I pierced the heart and lungs. Fortunately still quite light (16.30) but was almost dark by the time I got back to the house.


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I'm wary of your reaction to my gralloch, having read some of the comments on the fast gralloch video. I had trouble removing the head but eventually got it off. From what I could see, the liver was in perfect condition and the guts weren't pierced. Made a real mess trying to remove everything else - need more practice. Got blood on my jacket (combat smock, so designed for it!) as well as my rucksack. Nice to have warm hands, though, Star Wars didn't lie to me! Used a combination of my bushcraft Spyderco and my Mora Roe knife, which is much easier to clean afterwards. I removed the front forelegs but left the rear ones on so I'd have something to carry/drag her by.

Landowners were really pleased and helped me carry the carcass some of the way back and get her into the car. He's coming over tomorrow to help me skin and butcher it (blind leading the blind!). Carcass is in an old fridge at the moment but it's cold enough outside that probably doesn't need to be.

As well as looking at some tutorials, I need to pack more plastic bags in my rucksack as I only had one. Might look at getting a folding gambrel so I can do a suspended gralloch next time. Should also have taken my petrol handwarmers and thermal underwear (wearing Decathlon hunting trousers). Maybe a small blanket to put over my legs as I do suffer from cold. I have too much stuff in my jacket pockets but I've emptied it out so I can wash it.
 
Yes I’ve read a lot about the bleeding. My experience so far has shown there is still a lot of blood in the cavity on chest shot deer. For what it takes I do it on everything.
Bleeding isn’t to remove blood from the chest cavity (that will all come out when you gralloch the deer anyway - assuming you’re taking everything out). The idea is to cut the main blood vessels so blood drains from elsewhere in the body into the chest cavity. I won’t derail the fine thread further by commenting on whether I think it’s necessary or not ;-)
 
Well the landowner popped over so we could attempt to butcher the carcass.

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Neither of us really knew what we were doing but managed to skin it without too much difficulty. We've ended up with a reasonable amount of meat but a professional butcher would probably baulk at the amount that was left on the carcass. I must look at hanging it properly next time so more blood drains out as it was still a bit bloody in places:

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The BDS gralloch and butchering video is cheap and worth every penny. Well done on your first effort. Enjoy the meat.

Thanks. I have some in the freezer, a load marinating for curry and another load marinating for jerky (teriyaki). The former I'll slow cook until it has no option but to be tender and the latter is chewy anyway. I tried roasting a bit of one of the front legs (on the bone) but it was incredibly tough and I threw it on the fire.
 
Haunch steaks (or butterflied), fillets and loins are the only bits to serve pink in my opinion. Everything else is much better for low and slow - pulled venison, stews, casseroles etc.

This fella knows what he’s doing and I always skin from the front the way he does these days - much easier
 
Haunch steaks (or butterflied), fillets and loins are the only bits to serve pink in my opinion. Everything else is much better for low and slow - pulled venison, stews, casseroles etc.

This fella knows what he’s doing and I always skin from the front the way he does these days - much easier


I think I found the fillets on the roe but they were tiny. I think they then got lost again and will probably just end up being stewed. I'll give that video a proper watch - be nice to know how not to get hair on everything!
 
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Well done. A couple of pointers from me, if you are doing a suspended gralloch make sure that you get the oesophagus tied off before you suspend it to avoid contamination from the green stuff when cutting it suspended. I also find that its easier to cut a small hole for opening up the stomach when it's on its back on the ground. Both of these will avoid trying to cut when gravity puts pressure on everything.
WRT the skinning, have a look at YouTube as there are plenty of ways to avoid getting lots of hair on the carcase, it will get a lot more difficult when they are losing their winter coat in April/May. So best to perfect your technique before then. Practice makes perfect 👍.
 
Lots of good butchering videos on YouTube. Scott Rea in particular
@spandit - These two in particular, but he has a lot of good videos:

Watch them and then put your laptop/tablet in a clear bag and you can use as a real-time reference for your next deer, rewinding and pausing as needed, without getting your tablet covered in blood and grot.

Don't loose those fillets next time(!), pan-fry
with some onions, mushrooms and port and then stuffed into a fresh baked baguette 👍
 
Nothing to add other than very well done! 5 won’t take long to become 50 and it’ll all be second nature. Great tot hear your landlord got involved too!
 
I'm not very experienced with shooting deer, in fact, I think this is my 5th one ever (roe doe). Was in their high seat from quite early on - annoyingly disturbed a roe as I was approaching it but they waited until I was freezing cold before showing again (I even broke open my emergency HotHands handwarmers, which didn't work as they're too old and had gone solid. Was wearing 4 layers with gloves but legs and hands were getting chilly). There was a group of 3, possibly 4, just the other side of a wire stock fence on the woodland boundary. The one I shot (.308) wasn't perfectly presented - she was 3/4 on - but was from only about 40 yards away. Shot through the right hand side shoulder. She ran off but fortunately died with her white tuft facing my direction so I saw her almost the moment I went into the woodland. There was a lot of blood and a fairly large exit wound. I think I pierced the heart and lungs. Fortunately still quite light (16.30) but was almost dark by the time I got back to the house.


View attachment 239018

I'm wary of your reaction to my gralloch, having read some of the comments on the fast gralloch video. I had trouble removing the head but eventually got it off. From what I could see, the liver was in perfect condition and the guts weren't pierced. Made a real mess trying to remove everything else - need more practice. Got blood on my jacket (combat smock, so designed for it!) as well as my rucksack. Nice to have warm hands, though, Star Wars didn't lie to me! Used a combination of my bushcraft Spyderco and my Mora Roe knife, which is much easier to clean afterwards. I removed the front forelegs but left the rear ones on so I'd have something to carry/drag her by.

Landowners were really pleased and helped me carry the carcass some of the way back and get her into the car. He's coming over tomorrow to help me skin and butcher it (blind leading the blind!). Carcass is in an old fridge at the moment but it's cold enough outside that probably doesn't need to be.

As well as looking at some tutorials, I need to pack more plastic bags in my rucksack as I only had one. Might look at getting a folding gambrel so I can do a suspended gralloch next time. Should also have taken my petrol handwarmers and thermal underwear (wearing Decathlon hunting trousers). Maybe a small blanket to put over my legs as I do suffer from cold. I have too much stuff in my jacket pockets but I've emptied it out so I can wash it.


If you get stuck, I'm only 5 minutes down the road as you know. Not implying I'm an expert but doesn't hurt share my basic knowledge! Happy to run through a gralloch and removing the head and legs.
 
If you get stuck, I'm only 5 minutes down the road as you know. Not implying I'm an expert but doesn't hurt share my basic knowledge! Happy to run through a gralloch and removing the head and legs.
I was carrying my ammunition in the Norma holders you very kindly gave me! I've ordered some bits so I can make a wire gambrel for a suspended gralloch in the field which I'm hoping will make things easier. Also going to pack a different knife which is easier to keep clean (Hultafors) and call the landlord for help dragging it next time. We shared the winnings and he's eating some tonight. I have a large vat of curry in the slow cooker and some jerky in the dehydrator for a feast tomorrow:

cooking.webp
 
I was carrying my ammunition in the Norma holders you very kindly gave me! I've ordered some bits so I can make a wire gambrel for a suspended gralloch in the field which I'm hoping will make things easier. Also going to pack a different knife which is easier to keep clean (Hultafors) and call the landlord for help dragging it next time. We shared the winnings and he's eating some tonight. I have a large vat of curry in the slow cooker and some jerky in the dehydrator for a feast tomorrow:

View attachment 239295
Your wire gambrel seems to work. Well done. I am going to try and replicate it. Can you put up some pics and specs that you used? Does it work for fallow?
 
Yes I’ve read a lot about the bleeding. My experience so far has shown there is still a lot of blood in the cavity on chest shot deer. For what it takes I do it on everything.
Theres no need to bleed a chest shot animal, your bullet will have done that for you which is why the chest was full of blood.
Once the deer is cleaned wipe out the cavity with some towels to remove as much surface blood as you can, theres very little of value inside there but it helps keep your butchering area clean.
Congratulations.
 
Top wrote up, nice to read other people stories. We all learn from every deer we shoot.

My tips... if they're worth any

1. Suspended Grallock all the way.
2. Don't rush the grallock, this time of year you've got plenty of time. I use to rush like mad and then remember I was only rushing myself.
3. Head removal, pull one ear towards you with a little weight on it and cut right behind it. You'll hit the atlas joint and it'll come off easily (Loads of YT video on this method)

Thanks for sharing 👍
 
Went out again today as landowner saw a lot of deer. One less to see now! Used my new gambrel to suspend her, which made things a lot easier (and it was still light). Landowner came home and fetched the carcass back in his tractor which was a great help!

Damaged my knife removing the head but it'll grind out
 
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