Gralloching Tips

[@theroedeerguy]

For a long time I’ve cut the oesophagus and tied it off when gralloching deer, but scrolling through YouTube I saw Matt from Grove Game Larder do this technique.

I’ve since adopted it as it’s really easy, clean and fast to do and works really well for me.


Make it easy on yourself, start with a nice sharp knife, the Stuart Mitchell Portland 90 Ultralight is very user friendly and perfect for Roe deer.

Cut out the windpipe and oesophagus above the larynx and separate the oesophagus. Pinch and squeeze the oesophagus with your fingers pushing any contents downwards towards the direction of the stomach.

Push the windpipe through the gap you’ve made.


Pull through

Pull everything tight and the oesophagus will have kinked itself closed. Simples and no fiddling trying to tie knots.

 

[StephenToast]

Sort of like a larks foot?

 

[finnbear270]

Good way of doing, Hope your phone was hygiene compliant!

 

[kieran222]

Have you tried this on a suspended gralloch where you don't cut the breast bone. Just wondering if it will leak when you try and pull the oesophagus and wind pipe back through the chest when doing a suspended gralloch.

 

[StephenToast]

Have you tried this on a suspended gralloch where you don't cut the breast bone. Just wondering if it will leak when you try and pull the oesophagus and wind pipe back through the chest when doing a suspended gralloch.

Why would you suspend a carcass if you aren't going to split the chest?

 

[StephenToast]

For a long time I’ve cut the oesophagus and tied it off when gralloching deer, but scrolling through YouTube I saw Matt from Grove Game Larder do this technique.

I’ve since adopted it as it’s really easy, clean and fast to do and works really well for me.

View attachment 342634
Make it easy on yourself, start with a nice sharp knife, the Stuart Mitchell Portland 90 Ultralight is very user friendly and perfect for Roe deer.
View attachment 342635
Cut out the windpipe and oesophagus above the larynx and separate the oesophagus. Pinch and squeeze the oesophagus with your fingers pushing any contents downwards towards the direction of the stomach.
View attachment 342636
Push the windpipe through the gap you’ve made.

View attachment 342637
Pull through
View attachment 342638
Pull everything tight and the oesophagus will have kinked itself closed. Simples and no fiddling trying to tie knots.

I'll give this a go. Looks good.

 

[kieran222]

Why would you suspend a carcass if you aren't going to split the chest?

Why not? You can easily pull everything through the chest without cutting the chest bone.

 

[Fair Hill]

Any tips on a particular knife that would be best suited for this technique?

Money is no object.

 

[@theroedeerguy]

Have you tried this on a suspended gralloch where you don't cut the breast bone. Just wondering if it will leak when you try and pull the oesophagus and wind pipe back through the chest when doing a suspended gralloch.

I’ve used it for suspended gralloching and for gralloching on the deck, splitting chest and not splitting, it works a treat either way and I’ve had no leaks.

 

[deerstalker.308]

I use this a lot on smaller deer, I found it doesn’t work well on big reds though, but it’s a great little tip.

 

[@theroedeerguy]

Any tips on a particular knife that would be best suited for this technique?

Money is no object.

Whatever knife you find comfortable to use.
I only recently got the Stuart Mitchell Portland after years of using a £10 Bahco.
For a while before that I used a Buck Alpha.
Find a knife that suits your style and budget.

 

[Fair Hill]

Whatever knife you find comfortable to use.
I only recently got the Stuart Mitchell Portland after years of using a £10 Bahco.
For a while before that I used a Buck Alpha.
Find a knife that suits your style and budget.

Thanks for the tip, will Google the Bahco.

 

[@theroedeerguy]

Thanks for the tip, will Google the Bahco.

I got mine years ago on Amazon but you can get something similar for less than £10

Hultafors HVK Craftsman's Knife Enhanced Grip

This Hultafors Craftsman's Knife has an enhanced friction grip. It has been developed and adapted to the needs of craftsmen and features a unique function for attaching the holster around a button on work clothes so that it does not come loose whilst still being easy to remove...

www.frasardirect.com

 

[Klenchblaize]

Any tips on a particular knife that would be best suited for this technique?

Money is no object.

You’re a bad boy! You know full well only a cryogenically treated blade will cut it.

K

 

[StephenToast]

Why not? You can easily pull everything through the chest without cutting the chest bone.

I can't see the benefit of suspending a carcass unless you are splitting the chest - if the chest is intact you are fighting gravity surely?

 

[kieran222]

I can't see the benefit of suspending a carcass unless you are splitting the chest - if the chest is intact you are fighting gravity surely?

Most people do a suspended gralloch because they feel its more hygienic/cleaner. That's why I do it. Everything with the exception of the offal falls out without splitting the chest bone. You then just cut through the diaphragm and pull the lungs, etc out. The blood drains out without getting blood all over the tenderloins etc so you end up with a clean carcase and the chest bone intact. No need to carry a saw or cut through the chest so quicker as well.