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Butchering deer

 
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Camile



Joined: 26 Apr 2006
Posts: 376
Location: Co. Galway - Ireland
PostPosted: Sat Feb 09, 08 6:40 pm    Post subject: Butchering deer  Reply with quote    

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: 41968
Location: North Devon
PostPosted: Sat Feb 09, 08 7:08 pm    Post subject: Reply with quote    

There are a couple of links in this thread:
http://forum.downsizer.net/about7737.html&postdays=0&postorder=asc&start=15

Camile



Joined: 26 Apr 2006
Posts: 376
Location: Co. Galway - Ireland
PostPosted: Sat Feb 09, 08 7:13 pm    Post subject: Reply with quote    

Thans Sean ..

they're downloading right now ..

Camile

RichardW



Joined: 24 Aug 2006
Posts: 8433
Location: Llyn Peninsular North Wales
PostPosted: Sat Feb 09, 08 7:19 pm    Post subject: Reply with quote    

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
PostPosted: Sat Feb 09, 08 7:24 pm    Post subject: Reply with quote    

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: 8433
Location: Llyn Peninsular North Wales
PostPosted: Sat Feb 09, 08 7:49 pm    Post subject: Reply with quote    

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

PostPosted: Sat Feb 09, 08 11:38 pm    Post subject: Reply with quote    

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
PostPosted: Sun Feb 10, 08 12:17 am    Post subject: Reply with quote    

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
PostPosted: Sun Feb 10, 08 11:55 am    Post subject: Reply with quote    

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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