The seasons end

[john]

Archived from groups: uk.rec.shooting.game (More info?)

Hi all,

I was just wondering how the Deer season has treated everyone.
We had a rather cold and windy end here but it ended with a 72lb menil
(spelling) Fallow (8:30pm 30-4-04), now butchered and frozen into cubes,
steaks and mince.
I recently purchased a new set of scales and they have become
invaluable.
The beast was 72lb “in skin”, 64 dressed. This gave 34 lb butchered
usable meat and 30 stewing bones and dog food.
How do you lot normally butcher your carcases?
I usually steak the rump & sirloin, bag the shoulders for roasts, bag
the hocks for stews, bag and season the spare ribs (BBQ) and cube /
mince the rest.
The bones left over from the cube and mince normally go for the dog with
the exception of the neck which I use for soup. Sometime I’ll also roll
and tie the belly flaps for a roast. The only real loss is bruised meat,
which if it isn’t very bad I’ll give to the ferrets.

My attentions are now turning to Roe and although I have Roe stalking
available I’m in the market for some stalking closer to home, maybe
Bristol or Bath. There’s plenty of money available for the right lease,
so I’m keep my fingers crossed but for now my Fallow and Red's will be
willing watched and studied and photographed.

John

 

[Guest]

Archived from groups: uk.rec.shooting.game (More info?)

"John" <Stalking*@britishlibrary.net> wrote in message
news:Xns94DD6696F6E5EOEcopyremovedheaders@130.133.1.4...
>
> Hi all,
>
> I was just wondering how the Deer season has treated everyone.
> We had a rather cold and windy end here but it ended with a 72lb menil
> (spelling) Fallow (8:30pm 30-4-04), now butchered and frozen into cubes,
> steaks and mince.
> I recently purchased a new set of scales and they have become
> invaluable.
> The beast was 72lb "in skin", 64 dressed. This gave 34 lb butchered
> usable meat and 30 stewing bones and dog food.
> How do you lot normally butcher your carcases?
> I usually steak the rump & sirloin, bag the shoulders for roasts, bag
> the hocks for stews, bag and season the spare ribs (BBQ) and cube /
> mince the rest.
> The bones left over from the cube and mince normally go for the dog with
> the exception of the neck which I use for soup. Sometime I'll also roll
> and tie the belly flaps for a roast. The only real loss is bruised meat,
> which if it isn't very bad I'll give to the ferrets.
>
> My attentions are now turning to Roe and although I have Roe stalking
> available I'm in the market for some stalking closer to home, maybe
> Bristol or Bath. There's plenty of money available for the right lease,
> so I'm keep my fingers crossed but for now my Fallow and Red's will be
> willing watched and studied and photographed.
>
> John


Hi John

You are right - it is quiet in here!

Yes, more or less, I do the same as you. The only thing I would add is that
I managed to buy from a commercial Butchering Supplier, a roll of that
stretchy string bag 'me thingy. I was having difficulty in tying up the rump
for roasting red deer - no sooner had I tied it when bits started trying to
escape where the string was a bit too tight. Simply pour the meat joint into
the string bag (yes, does look like a string vest) and tie both ends, put
in oven - carve though string. 50 metres cost me about £10 and as it
stretches, you only need a few inches for one joint.

I'm watching some roebucks at the moment - trouble is I saw seven the other
evening in one area and thought they all looked too good to cull - returned
empty!

Peter(Somerset)

 

[john]

Archived from groups: uk.rec.shooting.game (More info?)

"Peter \(Somerset\)" <peter.horn1@dogbtinternet.com> wrote in
news:c7ehqr$qfc$1@sparta.btinternet.com:

Hi Peter,

>
> You are right - it is quiet in here!

Quiet, I was starting to think my NG reader was corrupt

>
> Yes, more or less, I do the same as you. The only thing I would add
> is that I managed to buy from a commercial Butchering Supplier, a
> roll of that stretchy string bag 'me thingy. I was having difficulty
> in tying up the rump for roasting red deer - no sooner had I tied it
> when bits started trying to escape where the string was a bit too
> tight. Simply pour the meat joint into the string bag (yes, does look
> like a string vest) and tie both ends, put in oven - carve though
> string. 50 metres cost me about £10 and as it stretches, you only
> need a few inches for one joint.

I’ve been thinking of buy some stocking net as well. It can be a
nightmare rolling and tying meat and as you said bit do keep falling out
here and there.
It’s a case of practice make perfect, much the same as sausages.
BTW I think I’ve cracked a good venison sausage mix, if you want the
recipe I’ll email it to you.
I always stand back in amazement when I’m a the butchers shop, he’s
doing things with the meat that looks so easy
It has taken me over a year to work out how to tie sausages, now I can
do them in twos, threes or fours. Back to the original point, I do think
it’s worth investing in some stocking net.

> I'm watching some roebucks at the moment - trouble is I saw seven the
> other evening in one area and thought they all looked too good to
> cull - returned empty!

My bit of Roebuck stalking is just up the road from you, about an hour
and a half’s drive for me. A plan is formulating and is something along
the lines of….
I was going to setup a trail camera next to one of the high seats, give
it a good baiting and sit up the high seat with a roe call and wait to
see what comes along.

John