Butchering deer.

[Camile]

Good evening,

I was wonderring if any of you had any ideas on how to "joint" a deer ...

It's been kind of quarterred allready, as far as I can tell there are 2 big top of the back legs, 2 top of the shoulder, 4 racks of ribs (fairly thin though) and one spinal cord ... so it looks like a full deer, except offals .. shame for the liver.

I got hold of a mincer and sausage filler, so I want to give a go at making sausages ...

keeping some for roasting (back legs certainly), and making some steaks too ...

so any ideas how I should go around doing that ? and any recipes ?

thanks,
Camile

[Clara]

Have you tried the River Cottage forum? Its far more blood and guts over there!

Sorry I can´t help, but I´d love to come over for a leg of venison!!!

Clara

[Camile]

Hello,

I did post on various forums indeed ....

and you're more than welcome to come for a leg ... simply roasted with rosemary and garlic ... pinkish in the middle ...

Camile

[baldowrie]

of course the the deer was legally obtained, wasn't it?

[Camile]

Hello,

It couldn't have been more legal as it's a cull given to me by the local wildlife ranger ...

he's more than is fair share to deal with every year.

I would have kept it quiet otherwise.

Camile

[baldowrie]

just checking

[camillitech]

Hi Camile,

I'm no expert but have done a few and have allways muddled through, the first one I did about 18 years ago on the kitchen table with a copy of 'mrs Beatons' opened at the picture of beef joints and it seemed to work. The last one I did a few months ago with instructions off the internet, just google it and you can download loads of good directions from the dozens of red neck hunting sites in the US.



Here's my boy at one last year.

try any of these
http://www.biggamehunt.net/sections/Whi ... 20412.html

http://www.chefdepot.net/agingwildgame.htm

http://www.biggamehunt.net/sections/Whi ... 20412.html

http://www.cheflaszlo.com/butcherdeer.html

There's no fat on venison so you'll need some pork fat for your sausages

good luck, Paul

[Camile]

Thanks for that ...

very interesting link ... and by the look of the cuts, I'm missing a few bits and pieces from the beast though ... but plenty of the good parts are still here ...

Camile