Thread: Dealing with a Fallow?

Boneing out the rear wheels start on the inside of the leg where the bone is closest to the surface,remember that wont go far wrong.
once bone is removed spread out muscles and you should be able to separate the individual muscle groups mostly with your fingers and a bit of pressure then some light knife work.
trim any really thick or silver membrane off of steak or it will shrink and go like leather when cooked,leave it on any meat from front quarters or shanks if for stews, it is this that turns lovely and gelatin and adds greatly to flavor.