Deer Hunters: Waste Not Want Not

FISMA

Lads,
Always keen on getting new tips and advice. Thanks in advance for your input.

Obviously, when we cull a deer we take all of the usual bits of meat. I would like to know what you do with the rest.

Has anyone ever tanned a hide and made a rug? If so, what's the procedure? I have made a bodhrain, that's about all.

Also, do you use the heart, lungs, liver, or what not? What do you eat as-is and what do you use for sausages?

Any use for the legs? Anyone bleach skulls?

I always appreciate a good rack. :rolleyes: Seriously, I rattled a big one in from four hundred yards away. One rattle and he came charging!

Anyone making use of eyes or tongue? Or is that just for Bear Grylls types!

Slan

daithi55

look here mate http://www.state.tn.us/twra/pdfs/tanninghides.pdf

or here http://www.3men.com/biltong.htm#What%20is%20Biltong

ssl

I always take the liver, kidneys and heart. I remember a german hunter telling me that after a hunt they always have a meal of fried chopped liver, kidneys and onions. He said you get a great boost of energy off this meal, enough to get you to head out for another stalk, he's right!
The misses likes liver also.
I used to slice the heart thinly and fry it. Best bit of meat on the animal, dense but tender. I'm going to stuff and roast the one I have in the freezer tho. Looking forward to that meal!

meathstevie

Never tried venison tongue but if it's half as good as beef tongue it should be quite nice. Very lean but still tender.

fallowbuck

i eat almost all the deer heart liver kindneys so on use the blood to train my tracking pups and use skin as the reward , the rest like tripe and pancrease give to the dog as for the saying never give a deer dog venision or its waste ..............WHAT A LOAD A BULL NEVER PUT MY DOGS OFF........:p:p:p

deerhunter1

FISMA wrote: »

Lads,
Always keen on getting new tips and advice. Thanks in advance for your input.

Obviously, when we cull a deer we take all of the usual bits of meat. I would like to know what you do with the rest.

Has anyone ever tanned a hide and made a rug? If so, what's the procedure? I have made a bodhrain, that's about all.

Also, do you use the heart, lungs, liver, or what not? What do you eat as-is and what do you use for sausages?

Any use for the legs? Anyone bleach skulls?

I always appreciate a good rack. :rolleyes: Seriously, I rattled a big one in from four hundred yards away. One rattle and he came charging!

Anyone making use of eyes or tongue? Or is that just for Bear Grylls types!

Slan

Liver is like lambs liver,lovely. A friend of mine his daughter loves the kidneys and heart, never ate it myself

Tikka Jim

FISMA wrote: »

Lads,
Always keen on getting new tips and advice. Thanks in advance for your input.

Obviously, when we cull a deer we take all of the usual bits of meat. I would like to know what you do with the rest.

Has anyone ever tanned a hide and made a rug? If so, what's the procedure? I have made a bodhrain, that's about all.

Also, do you use the heart, lungs, liver, or what not? What do you eat as-is and what do you use for sausages?

Any use for the legs? Anyone bleach skulls?

I always appreciate a good rack. :rolleyes: Seriously, I rattled a big one in from four hundred yards away. One rattle and he came charging!

Anyone making use of eyes or tongue? Or is that just for Bear Grylls types!

Slan

I'm making a chandelier from sika antlers. Seen them in a few interior magazines and thought they were cool. Its not finished yet. Pics attached
http://picasaweb.google.com/lh/photo/_pHyWLh0WSuO_PbRZHPUHQ?feat=directlink
http://picasaweb.google.com/lh/photo/ZUyonUm6xalvB9QG4aj0nA?feat=directlink
My father cured a few skins, they worked out well. He used salt and alum

Jim

meathshooter1

fallowbuck wrote: »

if you put some salt in the blood stops it clotting into lumps gives a longer shelf life

fallowbuck

meathshooter1 wrote: »

fallowbuck wrote: »

if you put some salt in the blood stops it clotting into lumps gives a longer shelf life

have done thanks anyway lad:)

323

daithi55 wrote: »

look here mate http://www.state.tn.us/twra/pdfs/tanninghides.pdf

or here http://www.3men.com/biltong.htm#What%20is%20Biltong

Got a taste for this stuff in southern Africa and tried last winter with somen old wood in the garage.

Well worth doing, hugh amounts eaten now instead of crisps or nuts when watching TV or Films.

4gun

I have stuffed the hearts, roast them slowly in the oven for a few hours wrwpped in foil and eat cold from the fridge, make sure you take all the sinews and ventricles out before cooking

Mauser 308

4gun wrote: »

I have stuffed the hearts, roast them slowly in the oven for a few hourt wrwpped in foil and eat cold from the fridge, make sure you take all the sinews and ventricles out before cooking

4gun, what way do you stuff the heart. Do u split it and trim the bits u dont want then tie it back together? what kind of stuffing, is it just like chicken/turkey stuffing, cheers:rolleyes:

daithi55

you could also try this mate http://www.boards.ie/vbulletin/showthread.php?t=2056172426

4gun

Mauser 308 wrote: »

4gun, what way do you stuff the heart. Do u split it and trim the bits u dont want then tie it back together? what kind of stuffing, is it just like chicken/turkey stuffing, cheers:rolleyes:

Cut them open remove sinews etc and stuff with what ever you want, regular chicken stuffing you will have to stitch the heart back to gether to keep it moist

323

daithi55 wrote: »

look here mate http://www.state.tn.us/twra/pdfs/tanninghides.pdf

or here http://www.3men.com/biltong.htm#What%20is%20Biltong

Photos did not up load last day, biltong box made here, workes very well definatly worth trying with venison.

Also works great great for making jerky.

Drying box 1.jpg

Drying box 4.jpg