Butchering deer

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Butchering deer

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Camile

Joined: 26 Apr 2006
Posts: 376
Location: Co. Galway - Ireland

Posted: Sat Feb 09, 08 6:40 pm Post subject: Butchering deer

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

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Sat Feb 09, 08 7:08 pm Post subject:
There are a couple of links in this thread: https://forum.downsizer.net/about7737.html&postdays=0&postorder=asc&start=15

Camile

Joined: 26 Apr 2006
Posts: 376
Location: Co. Galway - Ireland

Posted: Sat Feb 09, 08 7:13 pm Post subject:
Thans Sean .. they're downloading right now .. Camile

RichardW

Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales

Posted: Sat Feb 09, 08 7:19 pm Post subject:
You will prob need some fat to add to the sausages as there wont be much venison fat & it tends to go off quickly even in the freezer. Justme

Camile

Joined: 26 Apr 2006
Posts: 376
Location: Co. Galway - Ireland

Posted: Sat Feb 09, 08 7:24 pm Post subject:
So I believe it would be some pork fat ? I have a bit of fat from a turkey, would it do too ? or could I make some mixed with some pigs mince ? or beef ? would you have any recipes ? Thanks, Camile

RichardW

Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales

Posted: Sat Feb 09, 08 7:49 pm Post subject:
I would say pork fat would be best or some faty pork mince. Sorry no recipes for venison as we have never had any to do sausage with. Justme

fish (the other one)

Joined: 24 Dec 2006
Posts: 319

Posted: Sat Feb 09, 08 11:38 pm Post subject:
i used to make venison sausages for a butcher,we used equal weights of belly perk to venison,rusk,port,juniper berries ,salt and pepper .

lottie

Joined: 11 Aug 2005
Posts: 5059
Location: ceredigion

Posted: Sun Feb 10, 08 12:17 am Post subject:

There are 2 recipes in my book I've made the second which was nice but not the first so I don't know what it's like
4lb venison[neck or shoulder]
1.5lb pork shoulder
1lb. pinhead oatmeal
1pt stock or hot water
1oz salt
1oz coarse black pepper
0.5 oz chopped fresh sage
soak oatmeal in hot water or stock overnight
mince venison and pork finely or coarsley as you like. mix in other ingredients and fill skins. Dry in a cool place for a couple of hours

4lb venison
1lb venison heart and liver--actually I didn't have this so I used lamb
1.5 lb belly or shoulder pork
2oz salt
1 tbs black peppercorns crushed
1 tsp juniper berries well crushed
1 oz crushed garlic
red wine to moisten
mince meat and stir in other ingredients, moisten well with wine and leave overnight before stuffing
good baked in oven as quite meaty

Camile

Joined: 26 Apr 2006
Posts: 376
Location: Co. Galway - Ireland

Posted: Sun Feb 10, 08 11:55 am Post subject:
Thanks for those recipes ... Fish, would you have a rough idea of the quantities of berries and all ? We shall try to get my hand on some decent pork .... thanks, Camile

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