Muntjac Skinning

[stratts]

I hang mine for at least 7-10 days in the chiller before skinning and butchering which makes the whole process easier, especially the butchering as I barely need to use a knife to get the backstraps off. Once you start from the haunch end with a knife you can nearly always run your thumbs down the spine and the straps just peel away!! I've even managed to peel them sideways before leaving a good amount of the sinew on the carcass to some degree!!

Same with the haunches if you pull as you use the knife, the meat tends to peel away from the pelvis area cleanly!

Stratts

 

[Nick T]

Chilled 3-4 days, hung by back legs, careful use of sharp pointed knife, patience, strong thumbs & plenty time

 

[western woodsman]

I don't think anyone has mentioned putting on rubber gloves for a better grip so I will throw that in there. And to keep the tiny critters from crawling up your arm in the middle of concentrating so much. The basic fact is it takes as long or longer to do a muntjac as compared to a fallow or roe and you have less meat in the end. But muntjac venison is a favourite of mine, fine grained delicate, really good. So we need to promote this and not waste any muntjac.