From the larder this evening.
- Thread starter VSS
- Start date
You heard it first from the newly founded Welsh Venison Marketing Board!
K
K
Beautiful!
Only a fairly small one, a pricket, about 35kg I think. But it was very long in the body relative to its weight.
Freeforester
Well-Known Member
We eat first with the eyes..
Aye, when it looks like glistening crimson marzipan, it’s time to reach for the camera, done the same thing for customers, receiving family, chefs and others. Good work!
Aye, when it looks like glistening crimson marzipan, it’s time to reach for the camera, done the same thing for customers, receiving family, chefs and others. Good work!
The level of trim on those loins is exceptional
The one in the picture is not flexible.Very impressive.
Is that a flexible blade knife? Only have straight fixed blades, but thinking of getting a flexible blade - worth getting one?
It's definitely worth getting a flexible bladed knife though.
I will happily butcher a whole fallow using nothing but a victorinox flexible boning knife. Everything else is an optional extra.
The "Flint & Flame" flexible filleting knife (partner to the knife in the photo, which is one of their boning knives) is very good. That's what I used to do these loins.
Sol
Well-Known Member
We have a handful of Victorinox knifes I also like you however really like that boning knife for doing everything Skinning, quartering, boning, silver skin removal etc.
Its just overall a really nice designed knife with the blade the only time I'll pick up another type of knife Is for the removal of the legs, I get funny looks from the Ex butcher going "That's a boning knife" whilst I'm skinning a red with it however!
Only really other actual knife I use for cutting Is the large steak(?) style Victorinox that one handles the loins on a big red stag quite nicely.
Its just overall a really nice designed knife with the blade the only time I'll pick up another type of knife Is for the removal of the legs, I get funny looks from the Ex butcher going "That's a boning knife" whilst I'm skinning a red with it however!
Only really other actual knife I use for cutting Is the large steak(?) style Victorinox that one handles the loins on a big red stag quite nicely.
I think so.
To be contrasted with the shock and despair when you give/sell a loin to someone, and they come back to you and say ‘that was a bit disappointing - we found it a bit dry’. How did you cook it? ‘Oh, we put it in the slow cooker all day’.
Barbarians.
I have several times been tempted to make known over-cookers sign an undertaking that they will not touch slow cookers, air fryers, crock pots, Dutch ovens or casserole dishes.
Freeforester
Well-Known Member
The loin being dealt with, and frankly being the easiest bit do deal with in terms of commerce, what of the rest?
From this… 17kg doe, 1kg of which was suet for the birdies..
To that.
No lead particles weighing heavily on either scales nor conscience.
It’s not only about what you get away, it’s not being left with anything other than some skin, sinew, fat and bone.
From this… 17kg doe, 1kg of which was suet for the birdies..
To that.
No lead particles weighing heavily on either scales nor conscience.
It’s not only about what you get away, it’s not being left with anything other than some skin, sinew, fat and bone.
DeerHunterUK
Well-Known Member
Wow this is excellent and very inspiring for a novice like me whose only ever shot and butchered a few munties.
DeerHunterUK
Well-Known Member
Wow this is excellent and very inspiring for a novice like me who’s only ever shot and butchered a few munties.
DeerHunterUK
Well-Known Member
Grateful for any recommendations for meat grinder, vacuum seal machine and label printer seeing as though you guys are the pro’s. 
Initially just for me to breakdown and freeze or to give to friends and family until I get some more experience and do for the DSC2 mid next year.
Initially just for me to breakdown and freeze or to give to friends and family until I get some more experience and do for the DSC2 mid next year.
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