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Thread: field butchering

  1. #1
    res
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    field butchering

    Hi, a mates son has asked me for gidance on what to do with critters after he has shot them.He shot his first deer last week and then realized he had no idea what to do next. It seems I know how to do it well enough for my own needs(probably very poorly by somes standards!) but I have no abillity to explain it in a way he understand via email. So does anyone have any vids they can recomend for deer/goats/pigs/rabbits? maybe even thar if he gets slimmer.
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    Member Micky Duck's Avatar
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    get him Alex n Tim gales book or the Graff bros videos...from memory Steve does a whole deer bone out using just a mercator pocket knife in no time at all.

  3. #3
    R93
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    I think just learning how to treat an animal once it is shot and getting it home in the best possible condition is most important for a start. It seriously makes all the difference from excellent to shit eating.

    Butchering is then not so important as far as accuracy goes.

    Then get some advice on butchering once it is chilling.

    Like you say everyone is different and over time he can learn what suits best.




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  4. #4
    Almost literate. veitnamcam's Avatar
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    Bleed it even if dead already, get the insides on the outside as quickly as possible if recovering the animal whole,if shot threw engine room leaving the arsehole in saves a hole lot of blood in the undies.
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    Member Bonecrusher's Avatar
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    If breaking it down don't store your meat in plastic bags pinch some of the better half's pillow cases out of the linen cupboard, it will give her an excuse to spend $$$ . I use a Huntech meat bag and pillow cases

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    I'm a newby, amateur, greenhorn... but there's so many videos out there i found. Also nothing beats hands on experience and knowledge from someone in the field showing you.

    To give myself a bit of confidence when i went out on a solo hunt and if i was ever in the situation alone this is what i had in my mind.

    Step one gutting the animal.


    Step 2 packing the animal out.
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  7. #7
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    I don't gut most of the deer I shoot. I take back legs, backsteaks and front legs if they haven't been shot. Let them cool as much as possible. Into plastic bag in the pack back to camp. Then hang to really cool (not in plastic bag). Then bone out, into plastic bag, into pack, walk out.
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    Quote Originally Posted by stug View Post
    I don't gut most of the deer I shoot. I take back legs, backsteaks and front legs if they haven't been shot. Let them cool as much as possible. Into plastic bag in the pack back to camp. Then hang to really cool (not in plastic bag). Then bone out, into plastic bag, into pack, walk out.
    Yep, me too.
    Nothing is tough about having a 70 lb bow and looking like an uncoordinated praying mantis while trying to draw it back.

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    Member Micky Duck's Avatar
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    Stug and Boar freak...you two are Philistines....you leave in the two very best bits..the eye fillets are absolutely the most devine cuts on the whole beast. the heart is a treat that is not to be scoffed at.... I can understand some leave the heart behind but as for the eye steaks...man that is sacriledge........

  10. #10
    Member stug's Avatar
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    My mate gets the eye fillets out without gutting. I think he thinks he is a surgeon. I find eye fillet a bit bland to be fare. My favourite cut of beef is rib eye. I definitely prefer back steak to eye fillet.
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  11. #11
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by stug View Post
    My mate gets the eye fillets out without gutting. I think he thinks he is a surgeon. I find eye fillet a bit bland to be fare. My favourite cut of beef is rib eye. I definitely prefer back steak to eye fillet.
    Yes my chiller is at dads, his perk for power is fillets (he gets plenty)
    My take is yes the inside fillets are very good but overated, personally I would rather backsteak from a good animal.
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  12. #12
    R93
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    I agree fillet can be bland or even gutty.

    I juice a couple onions and add some sweet soy and couple crushed cloves of garlic. Marinade overnight.

    Pat dry. Roll in light egg wash then panko bread crumbs seasoned with black pepper and garlic salt.

    BBQ whole too rare in your favorite lube

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  13. #13
    Almost literate. veitnamcam's Avatar
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    Recently gone the panko on various types of fish but never on red meats....will definitely give that a go.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  14. #14
    R93
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    Quote Originally Posted by veitnamcam View Post
    Recently gone the panko on various types of fish but never on red meats....will definitely give that a go.
    It's pretty good and once it has gone brown it is ready and stops you overdoing it. Helps with flavour as well.

    I sometimes do heart and leg steak crumbed when I feel like a change.

    If I do it in a fry pan, deglaze with a delicious red wine, add some cream and spicy plum jam and cornflour to make a nice sauce. Not healthy but friggen yummy

    Some fruit goes really well with venison I reckon.

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    Quote Originally Posted by R93 View Post
    It's pretty good and once it has gone brown it is ready and stops you overdoing it. Helps with flavour as well.

    I sometimes do heart and leg steak crumbed when I feel like a change.

    If I do it in a fry pan, deglaze with a delicious red wine, add some cream and spicy plum jam and cornflour to make a nice sauce. Not healthy but friggen yummy

    Some fruit goes really well with venison I reckon.

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