For small species, do you keep everything?

[weblyish]

I put all the browned chunks, bone and all, into mesh bags in the cooker and, when tender, I lift the bags out and sort the bones and gristle from the meat, then return the meat to the dish.

This strategy has never crossed my mind despite having a host of muslin/mesh bags for use in jams, yogurt etc and regularly making stocks and stews
I know what I'm trying next then

 

[DevonRifle]

I also shoot only Roe. About 15 per year. I use everything except the tongue which I must try. I take all the meat from the ribs. Sometimes I bone out the ribs and stuff and roll the meat and slow cook it. I love trying different butchery.

The bones are either used for stock or go to a wildlife photographer to use to attract raptors.

 

[takbok]

As a slight diversion from the topic, what do peeps on here use to split a carcass on here? Standard bone saw or an electric recip saw?

I use something like this - works well for deer big or small.

https://www.screwfix.com/p/bahco-15tpi-wood-toolbox-saw-14-355mm-/44210

I use long handled garden loppers for the ribs and spine.

 

[TringSaint]

Dewalt cordless reciprocating saw

‘wood’ blade I assume??

 

[pob]

‘wood’ blade I assume??

I tend to use the metal blade actually. It's probably because I don't cut a lot of metal, so have loads of spare blades. And also because these London Munties are effin well 'ard

 

[weblyish]

I tend to use the metal blade actually. It's probably because I don't cut a lot of metal, so have loads of spare blades. And also because these London Munties are effin well 'ard

Evolved defences against getting stabbed, what with being in London and all

 

[HarryG]

I love chops, had some off a red deer calf a few months ago delicious! I think I'll start doing it with all the roe I can cut the backstraps out well enough now, but there's always a little waist that isn't there if you keep them as chops.

For people here that arent too interested in stewing or slow cooked, are you trimming shoulders and necks freezing and grinding at a future date? or are you grinding each time you have deer/multiple ready to be butchered?

Hi Sol - I grind everything each time because I thought you should try to avoid re freezing? However sounds like you are ok?

To be fair my constraint is time given work and a young family. I’d shoot lots more if I could. I don’t have a chiller so rely on getting it done quickly then in the fridge. I don’t have a game dealer I can use near enough to me so it’s all given away or eaten here.

 

[Ratel]

Dog gets tripe, usually just washed out, legs and shot area meat. We eat kidneys, liver and heart if in one piece. The rest is either steaked, jointed or minced dependant on what we are short of.

 

[Sol]

Hi Sol - I grind everything each time because I thought you should try to avoid re freezing? However sounds like you are ok?

To be fair my constraint is time given work and a young family. I’d shoot lots more if I could. I don’t have a chiller so rely on getting it done quickly then in the fridge. I don’t have a game dealer I can use near enough to me so it’s all given away or eaten here.

True, not best practise but its all home consumption anyways.... I'm still alive! though obviously with game we are aware how many times its been frozen.

 

[Mr Tree]

As a slight diversion from the topic, what do peeps on here use to split a carcass on here? Standard bone saw or an electric recip saw?

Irwin or Bahco tenon saw

 

[VSS]

Hi Sol - I grind everything each time because I thought you should try to avoid re freezing? However sounds like you are ok?

To be fair my constraint is time given work and a young family. I’d shoot lots more if I could. I don’t have a chiller so rely on getting it done quickly then in the fridge. I don’t have a game dealer I can use near enough to me so it’s all given away or eaten here.

You can do one refreeze in a production cycle, but not if already processed.
For example, you can freeze meat or trimmings, thaw it, mince it (and make burgers / sausages, if you like) and refreeze.
But you can't freeze mince, thaw it, make burgers, and refreeze.

(Having said that, in real life, for home consumption only, refreezing anything at any stage is fine).

 

[Scarpa]

Being fairly new to stalking I've only had CWD so far, but even the ribs get marinated and chucked on the BBQ. Carpaccio from the saddle or tenderloin is a fav too.

 

[HonestJohn]

Roe - Back-straps or saddle ‘on the bone’ cut out. Tenderloins, haunches off. Rest goes!

Red - off to game dealer.

Sika - off to game dealer, except for yearlings, dealt with as Roe

 

[DevonRifle]

Being fairly new to stalking I've only had CWD so far, but even the ribs get marinated and chucked on the BBQ. Carpaccio from the saddle or tenderloin is a fav too.

I love carpaccio!

 

[Scarpa]

My fave.

 

[sy247]

My fave.

Garlic?

 

[The Singing Stalker]

all that goes in my bin is dried boiled View attachment 418711bones and the skinView attachment 418710

Dry boiled?

 

[Scarpa]

I love carpaccio!

Garlic?

And lemon juice. Nice on rocket with pine nuts too.

 

[slider]

On roe i that everything "reasonably" possible. Discard any shot damaged meat, .270 can make a bit of a mess around the shouldrs!!. I take the majority of flank meat from the ribs but don't bother too much with the inter rib areas

 

[NickJ]

I can't be bothered to bone out the front end on roe (shoulders and neck) so the whole joint goes into a slow cooker with some liquid, herbs etc. (With two cuts on the joints the shoulder folds down.) Then it can be shredded for 'pulled' venison and used for pretty much anything you usually use mince for: lasagne, bolognese, tacos, burritos, keema currys etc.,

Saves a lot of work boning, cubing and mincing and added flavour from the bone.

If you have an Aga or similar obviously you can slow roast instead.