How to Butcher up a (Medium/small Fallow) carcass

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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by Oldbloke » 10 Jul 2019, 10:17 pm

marksman wrote:what no pics Stix :unknown:

not a lot to worry about in this weather Stix

https://www.google.com/search?q=how+to+ ... #kpvalbx=1



He seems to know what he is doing. The good bit i found i havnt done too badly in the past. Lol
Hunt safe, look after the bush & plug more pests. :thumbsup: Better to load on the mild side. :o The greatest invention in the history of man is beer. :drinks: "Often the written message doesn't convey all of the information"
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by Stix » 11 Jul 2019, 8:19 pm

What about Snags...??

Anyone got a tried yummy recipe for snags...?

What herbs/spices other flavouring is good to add..?.obviously some oink fat...but what else & in what proportions...? :unknown:

Im guessing these wont be strong in flavour given small & young...so theyll want something...
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by TassieTiger » 11 Jul 2019, 9:02 pm

Yep. If you have a grinder - sausage shoulder on the edge, try this;

4 lb cubed venison
1 lb cubed pork fat
1 small carrot grated.
1/4 cup white sugar
1/4 cup brown sugar.
2 - 3 table spoons salt.
2 - 3 table spoons pepper.
2 dollops of favourite sauce (bbq or tomAto)
3 tea spoons garlic.
Chilli to taste.
Basil to taste.

Mix all ingredients in red wine and let sit for an hour before light braise.
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by Stix » 11 Jul 2019, 10:45 pm

Thanks Tasssie...
Got a starting amount on the Basil & Chilli...or atleast the basil...?
Not real keen on "mixing to taste" when its raw...lol...

What amounts do you use...i dont mind chilli...

:unknown:
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by TassieTiger » 12 Jul 2019, 12:47 pm

I go 1/4 cup of chilli BUT the reason I put “to taste” is because I can find a huge discrepancy between heat - same with basil...variance in strength of flavour is off the charts.
Sorry, I didn’t meant for you to try a spoon full of raw meat lol.
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by Stix » 16 Jul 2019, 11:40 pm

marksman wrote:1 x fallow backstrap (8" in length)
roll the backstrap in mustard powder
sear the backstrap in frying pan, lightly
wrap the backstrap in bacon, like putting watch straps on, hold with toothpicks
wrap in tin foil and cook in pre heated oven at 180-200 for 20 minutes
take out of tin foil and cook in fry pan to crisp bacon
salt, pepper, slice, rest
gravy if you like and eat :drinks:

I would like to hear about other people's schnitzel recipes if they care to share :thumbsup:

he we go again Stix swapping recipes :lol: :lol: :lol:


Well marksman...i did the backstrap at a mates house--well he did it & he didnt want to do the bacon thing...just seared on the bbq...it was still very good to eat...

But...
I did a 'silverside' cut (as butchered in that video you posted)...

Now this cut was pretty thin...prob an inch average at best, & only weighed in at around 350 odd grams...
I forgot to do the mustard powder before searing, & because it was so thin it wasnt in the pan for long at all & i did the rolled roast thing with finely chopped fresh garlic & rosemary & half rasher of bacon inside...& i only used cheap (Aldi :lol: ) cooking bacon (it was actually pretty good bacon for this young venison with a mild flavour)..
And i over cooked it a little...but being a young animal it made no difference to tenderness.

I made a gravy from the juices out the oven pan, & also deglazed the frypan with a little water after crisping the bacon & added that to the gravy...

The conclusion...

I want more baby bambi's...

This was some seriously divine tucker...a mild &pleasant flavour with a juicy tenderness words cant describe...
2019-07-16 22.36.51.jpg
Cooked & ready for slicing
2019-07-16 22.36.51.jpg (270.84 KiB) Viewed 443 times

2019-07-16 22.37.34.jpg
Some fell up into my mouth while cutting.
2019-07-16 22.37.34.jpg (254.2 KiB) Viewed 443 times

You can see the pink juice oozing out the meat in the above pic...it was like the perfect peach of the meat world...!!


2019-07-16 22.39.30.jpg
Seriously good eating...!!
2019-07-16 22.39.30.jpg (296.28 KiB) Viewed 443 times


Theres also some duck fat roasted vegies also sprinkled in finely chopped fresh garlic & rosemary... :thumbsup:

Also, i didnt cover it in the oven either...but i had it well wrapped in bacon...!

Thanks marksman...
Ill do the mustard powder next time...

Got any more recipes to try...??? :D
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by marksman » 17 Jul 2019, 1:27 pm

looks the goods to me Stix :thumbsup: spot on good onya mate :drinks:

thats the family favourite but we also like anything mince and mixed mince as well eg... mixed with pork or beef mince
rolled roasts out of the fore's are good but roll the stuffing with the meat its awesome meat, just learn how to tie the knot :lol:
lots of different sausages as well :drinks:
I've recently started to pickle the venison again as I stopped doing it for a while,
thats easy enough with your rolled fore quarters and silversides but really any lumps of meat will be good
just need a pump and a bin with a lid for the brine
I cant find the meat pump I bought off ebay but it is basically a poison pump spray bottle with a needle connection
this is not it but would do the job using the needle with multiple holes to inject real pineapple juice into the meat (that's the secret so ssssh)

https://www.ebay.com.au/itm/Meat-Inject ... SwQhNdJAIR

and get a bin with a lid to use for brine, mine is a 20 litre, my mixture is brown sugar salt and water, I dont really have a recipe as its the bag of brown sugar that I buy (the cheapest maybe 1 kilo) dissolved into hot water then add salt (probably about a kilo) till the meat floats, I take out the fridge shelves in my shed fridge and put the bin of meat in brine for 4 days, I stir the concoction each day then bag up and freeze till it is used

we have tried a hell of a lot of different ways to cook the venison but have settled on a few favorite ways that we all like
even the tin lids believe it or not, IMHO you just have to remember that it is game and as with all game meat dont expect to be able to freeze anything with game fat on it for long as the game fat will go rancid pretty quickly a lot quicker that farmed animals and only cook to medium or it will be tough

you have just about got all my secrets now Stix :lol: :drinks:
its good to see you are getting the most out of this resource :thumbsup: :drinks:
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by TassieTiger » 17 Jul 2019, 6:59 pm

Here’s a recipe I just tried recently - some ppl adore it, others not so much and you can tell the steps where / why ppl are divided.

Cube a kilo of venison and 2 large onions.
Brown on gentle heat for a few minutes in some quality olive oil - until onions soften. Remove from heat.
Finely slice 4 large carrots and throw them into the venison and onion mix.

Add in two heaped table spoons crushed garlic and two finely chopped chilli (heat depending on taste).

Take 2 large tins of tomato soup and add to mix.
In one of the empty cans, mix 1/4 tin curry powder, one table spoons pepper (two or three if wanting fiery), 2 table spoons salt and a tea spoon of curicumin with a 50/50 mix of water and milk - mix all together.
Empty this concoction in with venison and stir thoroughly.
Bring to simmer and - this is where ppl get upset - add two very heaped table spoons of sugar.

Simmer covered for another hour and keep an eye on sauce as it will reduce and thicken and may need a bump of water to stop from becoming too thick - when the thickest carrot slice you can find is cooked - your done...
I wish I had photos but if you like curried beef...stand back - cause this is the bomb.
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by Stix » 12 Jan 2020, 4:51 pm

Hey all...

Couple of questions about meat--in this case medium plus size animals...

So when you get a deer in the warmer months, what do you--particularly if you're not prepared for it when you kill it...?... (By not prepared i mean lack of Esky, ice or fridge on hand)...?

Also...when you get home & do the initial breakdown, & then butcher it up---what do you do with the meat..?...

If you dont have time to butcher fully, for a good few days or more, how do you keep the meat in the fridge...?

:drinks:
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by Blr243 » 12 Jan 2020, 6:16 pm

Tricky in the warmer months. Without refrigeration I won’t shoot for meat in the morning. If I get something in the arv I will gut immediately and hang over night then butcher basic cuts first thing in morning just to get it in the fridge but my camping fridge only has enough space for my food and drinks so only at the very end of the hunt will I do this ..... this is what I used to do prior to thermal hunting but now it’s just shoot animal at night , gut , hang. Go hunt some more then butcher at first light. Summer meat hunting I think really needs a mobile cool room In small camping fridges nobody has the room to store 10-15 kilos of ice.
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by sungazer » 13 Jan 2020, 7:28 pm

Personally and it is probably as I have the luxury of accessibility to Deer I would not shoot them during the summer months. Again my opionion is to get the meat skinned and quartered and cooled as quickly as possible.
If I was out bush I would not quarter it but place the skinned animal in a good flowing river or creek better if you could wrap it. Getting it out of the bush and into a fridge ASAP becomes the priority if you want good tasting and meat without a smell.
I have shot some pretty smelly Sambar Stags but cleaning and cooling the meat has left it without any smell compared to some guys meat that leave the skin on and take a while to get it home and cooled. Their meat retained a distinct smell and different taste to it.
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by marksman » 13 Jan 2020, 8:18 pm

deer go off really quick so l usually wont shoot them this time of the year plus the fallow have there young with them and they are not ready to go it alone yet
as Blr said if l was to go for some meat it would be in the evening and then straight home after hanging for a while to cool off a bit at home it would be hung up and butchered first thing in the morning, l do have a cold room but l use it for storage and would be a real pain to empty

l'm actually getting the s**ts with hanging around the house doing chores but l'm a bit reluctant to drive around the paddocks in the car in case of fire
l am in need of some venison, maybe not a bad idea :drinks:
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by pomemax » 13 Jan 2020, 10:33 pm

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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by Stix » 13 Jan 2020, 10:42 pm

Well im a little woried...

I got one the other night...

It was a good while before chilling... :problem: ...no...it was a long while... :thumbsdown:

its quartered & in the fridge for now...ill wait a couple of days & see how it is.

I think it'll be ok,.or maybe i say that from a hope or denial point of view...not sure... :unknown: ... although the skin got quite warm after getting it off so i expect to loose a bit of fur out of it (it really is a beautiful fur...!!!), but hopefully the meat is ok.

Where i was, actually do have the option to get it in a chiller at the latest by the next morning, but its a 1.5 hr drive back there, & right now i couldnt get back for 2 weeks, so i took it home...i also dont trust that someone wouldnt help themselves to it either, as i really dont know them... :unknown:

I get what you mean by smelly...its certainly letting go of a little pungency by the time it made the fridge... :problem:

Out of curiosity...how long is too long out of the cold for you guys...?
Actually...scratch that--i guess youre already answered that, & im hoping you'll come back with a more suitable answer that suits this situation... :lol: :unknown:

It was a Fallow doe...my best guess is she was young & just come on 'adult'--lets call it 18yo in human terms......was all by herself & not going anywhere...no young with her...maybe someone already shot them---although she wasnt at all milky or any signs of recent milky titty action... :lol:

Thanks... :drinks:
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by marksman » 18 Jan 2020, 11:51 am

you would know if the meat went off Stix it will go green, slimy and stinky :thumbsdown:

dont leave it for too long get butchering :drinks:
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Re: How to Butcher up a (Medium/small Fallow) carcass

Post by marksman » 18 Jan 2020, 11:54 am

pomemax wrote:https://www.youtube.com/watch?v=8d9aQ5mMXv8
well worth the watch Stix


he's not a bad butcher well worth the watch but hes a s**t shot, you can see why head shooting is better :drinks:
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