Thread: butchering animals in the city

Like everyone says, leave the offal on the hill. At this time of year you can hang an animal for at least a few days without issue. To keep flies off you can use either a game bag or a sleeping bag liner.
After cutting up, I normally stuff the loose bones and skin into the ribcage and bury it all in the garden. Problem is I am running out of places. Sometimes I think one day in years to come if there is ever a major excavation, the person who digs up all the spines and ribs buried all over the place won't know what to think.

Sounds like you should join your local NZDA branch where they may be able to help you out? Planning ahead the best approach. It is a bit of a common issue throughout the country where some especially with 4wd access to a particular spot for ego reasons want to bring the deer or game animal all the way home to the front door then start scratching their heads. Various river beds have ended up as dumping grounds for the skins and carcass. Poor approach. As suggested above, best to skin the animal out on the hill if you wish to keep a skin after gutting it. But you need to be organised if living in a city - have freezer space, know how to salt etc. Google is your friend but again pre plan. I usually bring out the back legs on the bone if the walk isn't too far to the vehicle otherwise you will need to 'bone' out the legs to be able to maximise your veni or similar. Huntech meat bags available online good to keep the veni blood away from your other gear in your pack. Using plastic bags a very short trem solution to store veni before getting home as any heat will spoil the meat - the car trip usually the killer except on a winter trip maybe. Watching tv programmes such as NZ Hunter provide many clues, tips for dealing with the meat on the hill. In the interim, if not already bone out the meat and see if you can fit it in the fridge for a few days to age somewhat? Back steaks can be tagged and vacuum packed straight away - age/marinate when you thaw out days prior to consumption. See if you have enough off the front legs for sausages and off cuts off the back legs? Contact your butcher/game processor to arrange drop off - usually they want it boned out prior otherwise it will cost you alot more and needs to be very clean. i suspect if only having a kitchen fridge then that's the main problem. Check with your mates if they will store some boned out veni in the meantime? Having good neighbours with dogs is another outlet for the bones. If skin still on - remove, freeze until it's rubbish collection day. Good luck.