Muntjac

tikka_madras

Well-Known Member
Starting stalking in the South West and Scotland, I hadn't had to skin one of these before. I've just done two.

All I can say is f%#k1n hell boys, f%#k1n hell.
 

Tim.243

Well-Known Member
Starting stalking in the South West and Scotland, I hadn't had to skin one of these before. I've just done two.

All I can say is f%#k1n hell boys, f%#k1n hell.
Done loads, you can tear the meat on the hock very easy if you don't tease it with the knife in a couple of places.

Does are a bit easier but I shoot nearly all Bucks, the only thing I have found is to turn off the chillier a couple of hours before I make a start.


Tim.243
 

tikka_madras

Well-Known Member
Yep, these were both bucks and I did tear the hocks. Thanks, Tim, I'll try letting them warm a bit first next time.

I now live in the middle of muntjac country so I suppose I'd better get used to it. All I can say is they better taste absolutely bleeding fantastic.
 

N1mr0d

Well-Known Member
There is hope, you will get quicker.

Best tip I was given was to hang for 20 days not 7 as I had been. Venison still lovely and skinning time difference between short and long hang is about 30 minutes. Skinning much easier after the longer hang.
 

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