Thread: When to skin a animal?

Originally Posted by Flyblown

We’ve gotten pretty good at this over the years, boning them out in the bush with the animal sitting on its brisket. Not much gets left behind. Two people job, ideally, certainly when it comes to packing out the meat.

I’ll say this - if like us you mince and casserole all but the back steaks, the whole hanging thing is a bit redundant. I just cannot tell the difference between a bowl of venison stew that was hung, and one that wasn’t.

You're missing out on bloody good steak from the legs.


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