Thread: The Call

Originally Posted by Sideshow

When you do the processing @Tahr do you dress the cuts? ie take out the gristle.
Cheers nice post

@Sideshow I take off the silver skin from all of the steak cuts. Remove the glands (like that fatty one between the topside and silverside) and give it all a tidy up. I leave any gristle that will cook down to collagen in stews and casseroles.

I think that when we are giving meat away we should make it as oven ready as possible, 'cos most people don't know how to handle it and are then left with a bad impression about venison.

Ive shot 52 deer this year and almost all of it has gone to "causes". The meat prep takes a lot of time.