who locked this thread ?
Seems bit weird. Anyway I've unlocked it.
Venison is one of my favourite meats.
We dn't get it of ten and when we do it usually arrives as a gutted hoofed and headed carcase with the furry skin still attached.
They usually com,e from an estate in scotland, someone we know has a brothre who works there a sa gamekeeper. And when they're thinning the herd we occasionally fet one
I've got pretty good at skinning and butchering.
Nothing fancy, I tend to joint the legs and shoulders, remove the fillet (fabulous !) take the trimmings for use in making sausages.
Last one I used the neck and pelvis in a stew.
There is no waste
The knife I use for both the skinning and jointing is my Lansky world legal:
The shape of the blade makes it excellent for slinning and it holds a very serious edge.
The short wide blade is also excellent for working into joints and seperating the cartilage and bone.
It's my current dog walking bramble and brush clearing knife as well.
But like the guy says - you wouldn't carry it when shopping
Well not in the uk anyway.
If I can arsed I'll bone and roll the shoulders to make a better cooking joint. But I prefer the haunches cooked on the bone - mainly because I love gnawing bones.
I've had bison - but only stewed and, to be honest it had been well over cooked. so not a great example.
Never had moose or elk - I did spot a couple of kangaroo steaks in the freezer, that are scheduled for when I'm on my own
Couldn't eat dog, but other than that I've eaten most things.
Like kick I prefer animals that have had a decent life.
Mind you my very next job is to rip some pigeons apart.
My dad finally had some luck yesterday, so I've got 11 wood pigeons to process.
This entails pulling the wings off. Then you pull the skin over the breast bone and pull the breast bone and flight ,muscles off in one piece.
Takes under a minute.
It's quick, no knife required and the breast bone actually makes a great little joint.
You stuff the back cavity with sausage meat (homemade of course) wrap in bacon and either roast or bbq - the last ones I did were on the bbq.
I also remove the breast as just meat.
a decent sized wood pigeon will yield two breast between 2-3 ounces each. There is virtually no other useable meat on a wild wood pigeon.
It makes fabulous biltong and jerky as well as adding flavour to a beef stew. And marinaded and kebabed goes great on the bbq.
Wood pigeons are the UK's most numerous and destructive vermin. They are responsible for wholescale destruction of crops of all kinds.
So eating them is doing the world a service.