don't look if you're a bit squeamish- first deer!
- Thread starter Clouston98
- Start date
Thanks mate
. There was very little on the ribs of this deer - barely anything but I guess had it been larger or a different breed I may have if there was more on them.
Thanks- and that was our worry, didn't spend ages checking it but I thought I wouldn't risk it this time' but next time I shall certainly give it a go
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You got some nice meat there Clouston98, well done for having a go with butchering it you did well, a little tip for skinning deer in case you ever need to do it again, if you loosen the skin from meat in the area around the belly flaps and the area where the inside of back legs meet the belly flaps you can then often peel the rest of the skin off whole without using a knife at all especially on a young deer (pull skin with one hand and wriggle/push fingers of other hand between skin and meat). I have had to deal with a few deer killed on the roads (and sadly had to kill a couple of badly injured ones). Usually the carcase was so badly bruised it was fit for dog food only. All you got to do now Clouston is cook it and eat it, enjoy your meal. ATB.
Cheers mate! And thank you and everyone else for all the useful bits of info that will be a great help if I ever find another one
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One step ahead mate! Unfortunately it's too late this time but hopefully there will be a next time and I can have a go
Nice job Cameron. Shame about the hide, but at least you will know next time. It's all a learning curve.
I know nothing about butchery or processing game, but from the photos it looks like you did a great job. Well done.
A side note, if you have one skin from the deer and one brain from the same deer, you will have enough brain to brain tan the skin. It takes a bit of time but can be well worth it.
Excellent post, thanks for sharing.
Ref the hide, I stretched my first deer hide using three green poles. I lashed two long ones (c.6 ft) together, top and bottom, then separated them under tension by pushing a third between them so that the frame ended up looking like a Zulu shield. I then removed the third pole, tied on the hide to the edges of the "shield" then replaced the third pole. At this point I had to cut it to size based on the tightness of the hide. Once it was fitted, I lashed the ends to the frame.
My inspiration was Canadian west coast Salish methods of processing deer. (My kids referred to it as Dad doing Pocahontas on crack.). It was not perfect, but it worked for me.
All the best.
Ref the hide, I stretched my first deer hide using three green poles. I lashed two long ones (c.6 ft) together, top and bottom, then separated them under tension by pushing a third between them so that the frame ended up looking like a Zulu shield. I then removed the third pole, tied on the hide to the edges of the "shield" then replaced the third pole. At this point I had to cut it to size based on the tightness of the hide. Once it was fitted, I lashed the ends to the frame.
My inspiration was Canadian west coast Salish methods of processing deer. (My kids referred to it as Dad doing Pocahontas on crack.). It was not perfect, but it worked for me.
All the best.
Cheers mate! That's great and the photo helps too- certainly something I'll be doing if I ever get a deer again
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Cheers mate! Just had one of the legs tonight - it fed four of us and it was divine! I really enjoyed it and I don't think I've ever tasted meat that good - or not for a long time anyway
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