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Shooting Forum - Firearms licencing information


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How do you cut your Venison?

  • 18-09-2009 12:00PM
    #1
    CJhaughey
    Registered Users, Registered Users 2 Posts: 14,679 ✭✭✭✭


    After a long session of butchering a small Sika stag yesterday, I got about 15kg of meat from the animal.
    I got about 4 600g bags of steaks, a few roasts lots of casserole meat and I also minced about 3kg of dice into mince.
    The whole process took me about 4 hrs, including bagging, weighing and labelling the meat.
    I did a sneaky workaround for a bone saw, instead of buying one I got a 25" butchers handsaw blade and made two blades to fit a hacksaw frame, by punching the pins out and drilling more holes.
    t worked well and is nice and compact, far easier than dragging a whole 25" bonesaw around.
    I was thinking that I would like to make chops next time instead of just straight meat cuts, anyone tried this?
    I will also be making some Jerky with the silverside, that always goes down well.


Comments

  • #2
    Trojan911
    Closed Accounts Posts: 2,194 ✭✭✭Trojan911


    Afraid, I'm not as skilled as that yet. My buddy is a butcher and is currently showing me how to get the best butchering out of the animal. But need to shoot a deer first....

    Still trying at the moment.... :o


  • #3
    Traumadoc
    Registered Users, Registered Users 2 Posts: 2,521 ✭✭✭Traumadoc


    Pretty good video

    http://www.youtube.com/watch?v=tudPGNL9LK0


  • #4
    Jonty
    Registered Users, Registered Users 2 Posts: 1,830 ✭✭✭Jonty


    http://www.thehuntinglife.com/forums/index.php?showtopic=82264


    Pretty good thread


  • #5
    clivej
    Registered Users, Registered Users 2 Posts: 7,111 ✭✭✭clivej


    If you can't butcher after watching these video's then give up.


    http://boards.ie/vbulletin/showpost.php?p=61706281&postcount=34


  • #6
    CJhaughey
    Registered Users, Registered Users 2 Posts: 14,679 ✭✭✭✭CJhaughey


    Thanks guys but I wasn't asking how to cut it, but what kind of cuts people use.
    Most of the literature seems to just deal with boneless cuts not bone in, Primal T-bones, Chops etc
    I was just curious if anyone else has tried making chops? It doesn't seem to be a common cut even though lamb chops are very similar in size.
    I find the best practice guide from the DCS are the best I have seen.


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  • #7
    ayapatrick
    Registered Users, Registered Users 2 Posts: 528 ✭✭✭ayapatrick


    Have cut tbones and chops out of them before. personally id rather the chops than the lump of a roast;)


  • #8
    dwighet
    Registered Users, Registered Users 2 Posts: 2,399 ✭✭✭dwighet


    clivej wrote: »
    If you can't butcher after watching these video's then give up.


    http://boards.ie/vbulletin/showpost.php?p=61706281&postcount=34


    Does that go for yourself aswell Clive:rolleyes::rolleyes:


  • #9
    clivej
    Registered Users, Registered Users 2 Posts: 7,111 ✭✭✭clivej


    dwighet wrote: »
    Does that go for yourself aswell Clive:rolleyes::rolleyes:


    The only cuts I can make now are after it comes out of the oven :P:P

    Looking to you Dwighet to teach me the "How Too"

    But first I need......................

    A gun. :cool:

    A dead Deer. :rolleyes:

    And then you. ;)

    I have the permissions.
    I have the Deer license.
    I have the car and empty boot.
    I have the plug for my loud mouth.

    So I'm good to go..........................NOT


  • #10
    dwighet
    Registered Users, Registered Users 2 Posts: 2,399 ✭✭✭dwighet


    clivej wrote: »
    The only cuts I can make now are after it comes out of the oven :P:P

    Looking to you Dwighet to teach me the "How Too"

    But first I need......................

    A gun. :cool:

    A dead Deer. :rolleyes:

    And then you. ;)

    I have the permissions.
    I have the Deer license.
    I have the car and empty boot.
    I have the plug for my loud mounth.

    So I'm good to go..........................NOT

    Wont be long old mate....you`ll have it all together for the doe season.


  • #11
    jwshooter
    Closed Accounts Posts: 4,612 ✭✭✭jwshooter


    dwighet wrote: »
    Wont be long old mate....you`ll have it all together for the doe season.

    thats is your old "mate" does not have the cull done already ;)


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  • #12
    dwighet
    Registered Users, Registered Users 2 Posts: 2,399 ✭✭✭dwighet


    jwshooter wrote: »
    thats is your old "mate" does not have the cull done already ;)

    He has it done in his head JW....But he`s gettn dicked around with his rifle licence....The poor old dog is chomping at the bit to get a crack at em...


  • #13
    clivej
    Registered Users, Registered Users 2 Posts: 7,111 ✭✭✭clivej


    dwighet wrote: »
    He has it done in his head JW....But he`s gettn dicked around with his rifle licence....The poor old dog is chomping at the bit to get a crack at em...


    Woof Woof Woof


  • #14
    Trojan911
    Closed Accounts Posts: 2,194 ✭✭✭Trojan911


    CJhaughey wrote: »
    I was just curious if anyone else has tried making chops?

    Yep, the buddy made chops out of some of my last deer last season and they were great and went down a treat.

    I finally shot a lovely 8 pointer yesterday, nice and fatty, so will be skinning and carving him soon (under guidance, of course).


  • #15
    dwighet
    Registered Users, Registered Users 2 Posts: 2,399 ✭✭✭dwighet


    Trojan911 wrote: »
    Yep, the buddy made chops out of some of my last deer last season and they were great and went down a treat.

    I finally shot a lovely 8 pointer yesterday, nice and fatty, so will be skinning and carving him soon (under guidance, of course).

    Well done!!!! the monkey is off the back now..
    1 inch steaks...redden the pan..flash fry each side till almost burnt then in the oven at 220 for 8 minutes.. pepper sauce mash spuds and a can of cider.....


    MMMMMMMMM


  • #16
    johngalway
    Closed Accounts Posts: 10,271 ✭✭✭✭johngalway


    clivej wrote: »
    Woof Woof Woof

    Wrong meds this morning eh C :p


  • #17
    CJhaughey
    Registered Users, Registered Users 2 Posts: 14,679 ✭✭✭✭CJhaughey


    Trojan911 wrote: »
    Yep, the buddy made chops out of some of my last deer last season and they were great and went down a treat.

    I finally shot a lovely 8 pointer yesterday, nice and fatty, so will be skinning and carving him soon (under guidance, of course).

    Nice one! The one I had was in great condition, this year seems to have suited them.
    Mine had about a 1/4" layer of fat over his back, and was in prime condition for the rut(albeit a little young)


  • #18
    dwighet
    Registered Users, Registered Users 2 Posts: 2,399 ✭✭✭dwighet


    CJhaughey wrote: »
    Nice one! The one I had was in great condition, this year seems to have suited them.
    Mine had about a 1/4" layer of fat over his back, and was in prime condition for the rut(albeit a little young)

    A mate of mine that I share his cold room with has a good fallow shoot...He has 4 big lads in there that have at least1 1/2 inches of fat around the back...going to be very tasty


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