Shot my first deer- a few initial questions

[SD198]

Hi all, shot my first deer at the weekend, large fallow buck. Hung him skin on for 30hrs then skinned and butchered. I have a couple of preliminary questions:

1. When I was dragging the carcass on a sledge I didn't notice that the neck (I had to remove the head) had flopped over the side and had dragged on the floor for a minute or two (forest). There was a v small amount of dirt on the neck which I removed and then cut back the flesh beneath the area by about an inch and discarded. Is that sufficient or should I cut more flesh away or even discard the whole neck?

2. I haven't aged it properly yet but it looks like a fairly old buck - are there any tips on cooking older bucks (I presume generally better to cook for longer?)? Had some fillet steak off it last night and was about as chewy as a rump steak after frying for 10mins.

3. As he has a nice set of antlers I am keen if not too difficult to keep skull; is the best way to remove the flesh by boiling the head (not sure I'll be able to find a pan big enough!)?

Cheers

 

[Everycal]

There are plenty on here with more experience than me but for my part...
1. Fine.
2. Depends on the cut! But, depending on how big the bit of fillet was I think you may have just over cooked it as haven't ever had tough fillet!
3. In a word, yes. Look on YouTube there's plenty of tutorials.
Congrats on the first deer!

 

[arron]

Regarding fillet , due u mean backstraps or the true fillet , I would think backstraps , so once you have eased them out , flip em over so the silver skin is down, then with a knife as close and parralel to the silver skin pushing down on the knife , remove the silver bit by pulling the sinew towards you , if you dont do this its as chewy and tough as owt and dont over cook it , never had a bad one yet !! Every day your learning, and the best lessons are learnt by mistakes regarding exposing meat in the field, well done on your first deer though atb Arron

 

[hendrix's rifle]

For the butchery and cooking side of it check out Scott rea on YouTube. There's lots on here about boiling heads so have a search and you should find something. Well done on the first deer!

 

[AN DU RU FOX]

 

[ileso]

was about as chewy as a rump steak after frying for 10mins

thats waaaay over cooked



Venison Cooking Tips Advice | First Light

 

[SD198]

Thanks all. The cut I am talking about is the long cut running up and down either side of the spine; I was told it was fillet - maybe backstraps is another name? I tried cooking it how i was told to cook rib eye steak - 2mins each side then wrapped in tin foil in oven for 5mins - but when this came out it was raw in centre - so I put it back in frying pan. When I ate it, it was still medium rare to rare in centre. Maybe I cut it too thick - it was a good 2inches deep.

 

[basil]

I`ve always preferred mine done as slow as possible in the oven plus it needs to be kept moist whilst cooking .. smoked bacon is one of my favourites.

 

[stratts]

Thanks all. The cut I am talking about is the long cut running up and down either side of the spine; I was told it was fillet - maybe backstraps is another name? I tried cooking it how i was told to cook rib eye steak - 2mins each side then wrapped in tin foil in oven for 5mins - but when this came out it was raw in centre - so I put it back in frying pan. When I ate it, it was still medium rare to rare in centre. Maybe I cut it too thick - it was a good 2inches deep.

Did you let it get to room temp before cooking coz if it was straight from chiller to pan it'll toughen up as well? As has been said trim off all sinew before cooking in a hot frying pan, no need to put in oven as well! Best way is to get a meat thermometer probe to know it's done to your liking as well.

Scott Rea has loads of excellent vids on butchering and cooking venison so an evening with a glass of red in front of Youtube will do you the world of good. Med rare to rare is the only way to eat red meat so you missed your chance putting it back in the pan, lol!!

Stratts

 

[nicowilson]

Thanks all. The cut I am talking about is the long cut running up and down either side of the spine; I was told it was fillet - maybe backstraps is another name?

I call this "back fillet"

 

[75]

Back strap / loin / whatever you call it - don't over do it and make sure you've removed the silverskin bit that runs down one side otherwise it will be tough. Otherwise should be tender as anything and no need to do slow with bacon in the over - keep that for haunch etc!

 

[Chasey]

Have you heard of 28 day matured beef?

That's my preference on bigger deer

5-7c for 28days then skin and butcher

OR skin fresh (when its easy) wrap it all in cling film then hang for 28 days.

Some say it can be butcherd then left to mature in the fridge? Not so sure on that as once butchered it tends to bleed out a lot, so loosing a lot of moisture. But I don't know for sure as I havet tried maturing it this way.

young tender fallow or roe I hang for 14 days if in a hurry.

ATB

 

[scotch_egg]

Hang for a week in the skin if you can. I haven’t got a fridge so have butchered and done the fridge maturing in the past. After the last one was hung it was a lot tastier and tender. It allows the connective tissues to break down properly.

 

[Monkey Spanker]

You skinned and butchered it at the worst possible time! Rigor Mortis sets into the carcass several hours after death and remains for 2-3 days depending upon numerous factors. During this time the muscles go very stiff and hard! You have effectively eaten meat with rigor mortice so no wonder it was tough!
Hopefully you didn't freeze it in this state as it will come out of the freezer the same as it went in. You can still age it in the fridge as long as it is fresh. After a few days, the muscles will relax and the quality will improve. We are a good way past the rut now so that shouldn't be an issue. You really need to hang deer for at least a week and preferably more.
I normally hang it for at least a further day once skinned to allow the surface to dry out as it makes it far easier to butcher and tie.
MS

 

[interceptor]

First of all - congratulations on your first deer!!
And second - your in the right place for your questions to be asked , advice , and if wanted - some advice on training should you choose to do it!!
You be surprised its a small world and you may be able to find someone close to where you live that can help you gain experince and show you "best practice"
Enjoy!!!

 

[SD198]

Crikey - all v confusing. The chap I did my training with (who said he'd shot around 5000 deer) said he didn't think hanging made any difference at all to the taste of the meat, only that it meant it "held its form" better having been butchered - and on that basis he said to skin and butcher whenever you like after shooting. In my case I have no walk in cool room etc so didn't have the option of leaving it hanging for days or weeks; hence skinning and butchering after 24hrs hanging; and frozen 36 hrs after being shot. Very, very unhappy at the prospect of all that meat turning out tough...

 

[hendrix's rifle]

Crikey - all v confusing. The chap I did my training with (who said he'd shot around 5000 deer) said he didn't think hanging made any difference at all to the taste of the meat, only that it meant it "held its form" better having been butchered - and on that basis he said to skin and butcher whenever you like after shooting. In my case I have no walk in cool room etc so didn't have the option of leaving it hanging for days or weeks; hence skinning and butchering after 24hrs hanging; and frozen 36 hrs after being shot. Very, very unhappy at the prospect of all that meat turning out tough...

You live and learn fella, what it's about. Personally I can vouch for it tasting different as with all game. You need to invest in a coke fridge

 

[stalkerboydy]

Very, very unhappy at the prospect of all that meat turning out tough...

Learn by your mistake and shoot a 18 month old Pricket next time instead of a Mature Buck

 

[SD198]

True - maybe a different approach next time. But the only reason I would shoot a deer is to eat it - and that is certainly what I intend to do with this one! I guess i will just cover it with bacon etc and opt for slow cooking methods - or worst case mincing (have read on other posts that that sort of approach helps to produce more tender end results). Need to be v careful with my second cooking attempt - this weekend - as I'll be giving it to my young kids; I really need a "delicious" response as it will impact on the Mrs's enthusiasm for more stalking!! I have to say, the fillet/ backstrap or whatever its called was still damn tasty and not unusually chewy, despite apparently being riddled with rigor mortis (and cooked from cold rather than room temp); trying to be positive here!!

 

[Klenchblaize]

As MS mentioned you left it circa 28hrs too long if the intention was early freezing due to not having ideal storage/hanging arrangments.

If mine are not going into the retail food chain via a local deer farm I will often part butcher (quarter) after skinning in the field. I just make sure all the kit I need is at hand to manage the process in a hygienic manner. A degree of urgency in the process is of course important when the temperature is not as it has been recently.

The last fallow I butchered was still exuding warmth close to the bone when breaking down one of the haunches for a number of chunky steak-like cuts.

It may not be the perfect way to treat venison but it pleases me to know I've minimised the risk of meat coruption by getting the beast into bits and in the freezer within less than 2.5hrs of pulling the trigger.

K