Thread: Dealing with a Fallow?

As for breaking it down this is what works for me.
Hang by one rear leg gut cavity facing you, your right rear leg(and its cos its upside down now) hanging if right handed opposite for left.
Carefully bone out round "H" bone or pelvis on the loose non hanging side,as you get down to the start of the back bone be real careful as there is not much meat to hold it together here. this is a good time to remove the fillets,a quick score around the top and if set they will just rip out cleanly.
Start pealing meat off the ribs and back steak as one, its easy from here holding the rear quarter in your left hand(if your right handed) and peeling it of including whole shoulder and neck meat.
Now you have all the meat off one side in your arm, onto the bench and break down into steak like rushy said and all your trimmings(except bullet damage) can go into sausages or salamis or mince.
Of course shoulder meat makes excellent stew and also steak off a young fallow
Shanks are not to be over looked either.
Now for the other side, this essentially the same but instead of pealing off meat you are pealing the frame,chassis,skeleton off of the meat. Once again be real careful around the rear quarter/spine junction or the whole lot drops on the floor
This leaves you with the dog bones on the floor and all the other sides meat hanging on the hook.