No chiller but aiming to be self sufficient.

[big bang]

I think similar threads have been discussed but I am after specific advice, so apologies for any duplication.

I have a permission that is c.a. 1hr 45 from home. I don’t currently have a chiller facility at my house but also don’t want to lean on anyone else in order to hang, so my idea (could be a stupid one) is to skin and quarter the carcass on site. I can then transport the domestic-fridge-manageable sections home in a cool box, leave them in the fridge overnight, and process the following day. I appreciate the complexities around skin disposal etc. but have a plan for this.

All good so far (IMO) but having butchered a few carcasses at home (mostly decent size fallow), I have noticed that when leaving the trim in the fridge overnight, the exposed areas go brown (even under cling film). I really don’t want to spoil a load of top end meat because I have taken the jacket off and quartered but equally, I don’t fancy shooting something at last light, driving home for 1hr45 to then start the processing at god knows what time (I’m still pretty slow at getting the cuts from in-the-skin to vac packed).

The browning of the meat is obviously due to oxidation, so by minimising exposure to the air, should be the key. Is there a specific product that is best for doing this, or shall I just get some plastic bags and tape the sections up tightly? Any other suggestions on how to manage this are welcome - I’m still finding my way and looking to draw on your experience.

 

[artschool]

i field butcher roe deer all the time and have a cool box and food safe bags with me.

it’s way simpler than bringing it all back.

 

[MidlandsPaperPuncher]

i field butcher roe deer all the time and have a cool box and food safe bags with me.

it’s way simpler than bringing it all back.

What do you do with the carcass?

 

[Heym SR20]

Done this many times with both Roe and Red, abd have traveled the length of Scotland with meat in the boot.

You do need to think ahead, and have some meat bags in your kit. Old pillow cases are as good as any. Plastic bags sweat too much.

Have a look at the American gutless type butchering. You slice along the spine and peel the skin downwards. Take out the shoulders, haunches, loin and neck fillets, and the meat on the flanks brisket.

There is no need to do the traditional gralloch. The above does take a wee bit longer that the gralloch but not that much longer. If you can, hang the meat up to cool in nice shade. A breeze will a bit of a skin on the meat.

All you leave behind is the skin, rib cage, spine and gralloch. This is all very good nutrients for future plant growth, and it’s going to end up in the bin anyhow.

Do consider where and how you leave the remains. I will open up the cavity, pull out the stomach and intestines to check lymph nodes. Slit open the rumen and empty its contents- much easier fir the critters to carry off. Open hill, I just tend to leave, woodlands, scrublands - deep gorse bushes or big patch of nettles. Its amazing nature will process it, and bugs will soon make it disappear if bigger critters don’t get it first. Nature has an insatiable demand for protein and nutrients. Indeed i have bones that have been chewed by deer.

I possibly would not however leave the remains close to the footpath where all the residents in the new “luxury, executive homes” with white Audi’s and Kia’s parked outside now live and where Mrs Fur Coat and Nae Nicker’s Staffie (its from a Romanian rescue home ) will find it, eat and then vomit over the white carpets, as she will then use her influence on tick tok or face book to berate country folk and their ways.

 

[Chris Richardson]

perfectly do able , as suggested skin on site the place quarters in muslin bags or similar , a big cool box with pop bottles full of frozen water will do , indeed thats how i transport full carcasses home on warm days

 

[artschool]

What do you do with the carcass?

it depends on the situation but in my opinion i leave it so it can be eaten as carrion. unless it’s not possible/suitable so it gets bagged and disposed of.

 

[artschool]

perfectly do able , as suggested skin on site the place quarters in muslin bags or similar , a big cool box with pop bottles full of frozen water will do , indeed thats how i transport full carcasses home on warm days

yes i bring plastic ice blocks. or just pop in to a tescos and grab a bag of ice for the journey

 

[Chris Richardson]

yes i bring plastic ice blocks. or just pop in to a tescos and grab a bag of ice for the journey

the pop bottle method is a lot easier

 

[big bang]

So it seems my thinking wasn’t too far off the mark… thanks guys! What about leaving the skinned sections (domestic fridge friendly) in the fridge overnight? Is that standard procedure, and you don’t find the exposed surface dries / discolours too much. Do you bag it in the fridge, or just stick it in and process into cuts / portions the next day (removing any dry bits). Very possibly overthinking this (and its all for personal consumption anyway) but really appreciate all the responses so far

 

[artschool]

So it seems my thinking wasn’t too far off the mark… thanks guys! What about leaving the skinned sections (domestic fridge friendly) in the fridge overnight? Is that standard procedure, and you don’t find the exposed surface dries / discolours too much. Do you bag it in the fridge, or just stick it in and process into cuts / portions the next day (removing any dry bits). Very possibly overthinking this (and its all for personal consumption anyway) but really appreciate all the responses so far

honestly i haven’t had that problem with dry bits at all? i usually split what i bring back. a few legs remain bone in and get given to mates. the rest gets deboned and made into smaller steaks and split between fridge and freezer in date labelled freezer bags.

 

[paulbshooting]

I have a big Igloo ice box. Use for it for whole roe in fur (less head and lower legs) in hot weather to cool carcass and stop flys etc. It slots across back seats and just add big cool box ice packs when I go out. Given your circumstances, a quick fur off and quarter at your ground then bag and load to ice box, when home into fridge.

 

[Klenchblaize]

It is eminently doable as I have indicated in multiple threads; ambient (in-the-woods) temperature notwithstanding, but only if a;- you are totally prepared with all attendant kit and b;- have equally thought out a plan for safe disposal of the 'bits' you do not want to take home. And this should not entail dumping under a hedge or within a bramble patch unless you enjoy imagining the variables of distress that might befall a dog walker!

K

 

[artschool]

It is eminently doable as I have indicated in multiple threads; ambient (in-the-woods) temperature notwithstanding, but only if a;- you are totally prepared with all attendant kit and b;- have equally thought out a plan for safe disposal of the 'bits' you do not want to take home. And this should not entail dumping under a hedge or within a bramble patch unless you enjoy imagining the variables of distress that might befall a dog walker!

K

or people could realise that a dead animal is just part of nature

How death gives life

Rewilding Manager Sara King returns from Netherlands where carcasses and carrion are supporting the recovery of birds, boar and more.

www.rewildingbritain.org.uk

 

[Klenchblaize]

or people could realise that a dead animal is just part of nature

How death gives life

Rewilding Manager Sara King returns from Netherlands where carcasses and carrion are supporting the recovery of birds, boar and more.

www.rewildingbritain.org.uk

Yes, but I meant to add this approach imposes significant restrictions on the number of beasts one may attend to in this manner in a given timeframe. As in it may be OK to discard the pluck and other unwanted deer parts across the land you hunt over if an occasional undertaking but hardly so if knocking over 4 or 5 fallow per week.

K

 

[big bang]

I completely understand where you’re coming from @Klenchblaize and certainly a worthy point to call out. The chance of knocking over 4-5 fallow a week would be a fine thing but am nowhere near that level at present. When I do get there, I hope I’d have a more suitable set up but for now I think I’ll be careful to minimise the chances of Fido the cockapoo showing mummy a dismembered limb, or worse (poking at Fido et al. Not you… but also fully appreciate the need for discretion and management of public opinion)

 

[artschool]

Yes, but I meant to add this approach imposes significant restrictions on the number of beasts one may attend to in this manner in a given timeframe. As in it may be OK to discard the pluck and other unwanted deer parts across the land you hunt over if an occasional undertaking but hardly so if knocking over 4 or 5 fallow per week.

K

that’s a heck of a lot of deer you are shooting! wow!

yes in that case it wouldn’t work.

 

[VSS]

), I have noticed that when leaving the trim in the fridge overnight, the exposed areas go brown (even under cling film). I really don’t want to spoil a load of top end meat because I have taken the jacket off

Just because it has gone brown doesn't mean it's spoiled. It just doesn't look so appetising.
If it's for home consumption, don't worry about it. It'll still be delicious. You only really need to be worrying about the finer points of presentation if you're selling butchered venison.