Excellent series! it's been many years since I did any serious butchering. Way back in the early 60's! I always remember enjoying the experience when I worked for a major butchers in Liverpool. Great to watch an expert at work here. Many thanks for these well made videos.
apart from the superb knife skills what I like is the fact that nothing is wasted, if an animal is to be shot for food the honourable thing to do is to utilise every part, hence the old saying "the only part of a pig you don't eat is the "oink", great vids Scott. Have you considered giving lessons I stalk and could do with some better butchery skills.
Some people dump the bones, sinew, and pretty much all the other trim that's not worth grinding into a big pot, and cover the everything an inch or so deep with a solution of 1 gallon of water to a cup of white vinegar (~16:1 ratio) and simmer for 8 to 12 hours. Then, skim any fat off the top and pour through a sieve to produce a nutritious bone broth. What got caught in the sieve is put back in the pot for the next batch, frozen for the next batch, or dumped in the dog's food bowl.
So many guys grind up the shanks. I save them in the freezer and when I have enough I slow cook them whole like Oso Bucco. They fall off the bone and the flavor is exquisite.
Scott, would you do a video on aging meat? I'd like to understand why aging is a good idea, what it achieves, how it's done, and if it's possible to do it at home. The whole thing is somewhat of a mystery. Thanks again for another great vid.
Reeve's Muntjac introduced to southern England from China over 150 years ago, always fancied hunting one i used to see them all the time around the fields of Ilminster Somerset but never got the chance. great butchery and a decent amount of meat love your videos great work !.
Your videos are of great help, thanks. I have great friends here in Scotland who are shooters who provide venison and various forms of game which we distribute around our village for free. We have game nights in the village pub, donations go to charity. l butcher the meat, following your videos. Thanks a million. Jim Kenyon, Fife, Scotland.
yet an other fantastic Video Scott i cut my White Tails the same way get great steaks and stew meat hamburger and even a roast or two i also take some steak meat and slice it thin to make stir fry meat keep the great videos coming
Your video,s are awesome Scott, very educational to watch!! And what great knive skills you have!! Have a nice Christmas and a healthy new year with your dear ones!!
I did eat some of one of these in the UK. Very good. The little French deer type, chevreuil, can be seen during the day and are really small, too. Strong flavor. Uprated.
Hi Scott great video mate, really loving these. Only came across your channel not long ago and i've been hooked ever since ! Im really learning a lot from these episodes, defiantly will be sharing with friends and family. keep up the fantastic work dude. Look forward to your future content.
I wish you lived here in the USA close to me bet we could keep you busy during hunting season would love to see what you could do with a few whitetail deer
Very helpful. Thank you very much. I work on Whitetail Deer every fall. My good friend got one that weighed 275 lbs. with the hide after hanging for two days. I imagine you would have come up with 250 lbs of good meat. I'm inspired to do better.
palletjack612 Hey there,you can honestly use this method on a whitetail no problem just take your time,cut a bit,watch a bit,and you will nail it,any questions just ask,many thanks.Scott
Nicely done. Funny you should mention dog because that's what my son said as he walk by the computer. There are two main deer groups in North America. The White Tail and mule deer. There are some sub species offshoots. The Coues and the Florida Keys deer are two smaller versions. There is a Black tail of the northwest and the Sitka deer which is probably about the size of yours.
I LOVE your videos... You explain everything so well. I'll be processing a sheep soon (about 11 months old). Would this method be good for that, or should I use the method you teach on your sheep video? This one looks simpler than the sheep process. Keep posting !
I would follow the lamb video tex.just take your time with it.and you will surprise your self how easy it is. just watch a bit.cut a bit and so on. and you will nail it no problem. once you have broken it down into the primals.you will be away . failing that cutting it like this would work too.let me know how you get on any questions dont hesitate to ask. cheers. Scott
Hi mate, nice video as always. I have to say carrying this little fella out would be awesome compared to a bloody Sambar that we have here in Victoria. good size for field dressing and eating also. Keep em coming matey moo. Regards the Moose
Bloody good show mate! A true professional! I'd love to see your thoughts or experience on making sausage from wild venison (we have lots of that here in the states) to include the proper pork % mixture. Also- your dry aging techniques if any.
paulierna i have allready done a venison sausage video Paul i will give you the link,it has all the info you need especially about the fatty prok to venison ratio,heres the link and enjoy my friend,many thanks.Scott ua-cam.com/video/Vq3i1ic7YaI/v-deo.html
Hi Scott. Thanks for another great video. I have now been able to produce some half decent looking cuts from the deer I shoot after learning from you. I have a request please, I would like to see the rolled shoulder you were going to do but also as I shoot roe mainly. I was wondering if you could show me how to cut and tie roe haunch roasting joints as mine never look very even or if I do get them even I end up trimming them to small (aiming for 1kg) . Thanks very much for the great informative videos. Please keep them coming. All the best! Regards Rob
@Scott Rae... What boning knife and meat saw would you recommend? Do you recommend aging your venison? Growing up, I was taught to do so to tenderize the meat. However, now I process the animal as soon as possible to prevent spoilage. I recently watched a youtube video where the guy literally cut the deer up on the tail gate of his truck. I can only imagine how horrible it was to eat with the road grime and the fumes from his garage. Besides trying to prevent spoilage and contamination, something that I have not seen you do in your videos is proper freezer preparation. I think it is as important as processing an animal properly to ensure that the quality of the meat is still what it should be at the time of consumption. We vacuum pack our premium cuts and we wrap our ground meat in plastic wrap before packaging to prevent freezer burn. You might consider doing an instructional video on that sometime. Love your channel, you are a masterful butcher and teacher.
Jonny Junglejuice Also, what blends do you recommend for your grind for burger and sausage? We use about 4 parts lean venison to 1 part beef fat for our burger but have not tried any sausage making sausage. Is there any particular sausage seasoning or seasoning/rub that you recommend for venison?
Well that was very interesting almost art work. Scott would your average butchers be interested if you tipped up with a freshly shot muntjac??? Meat looked beautiful off that one. Kindest regards Tom
My friends and I tried pulling a venison shoulder last year. It didn't work out. The shoulder doesn't have enough fat to remain most while the collagen melts and lubricated the meat.
Hey Stizan,thats interesting to know,i kind of thought that would be the problem,i was going to lard the shoulder with pork fat,to add a bit of lubrication,to get round this problem,also i would marinade it in red wine overnight to help it on its way,thanks for the heads up,many thanks.Scott
Scott, you always cut the ribs off at the 6th rib, but isn't that making your backstraps shorter? would it not be better to cut at the 4th ? just interested to know
Loin of venison served pink is the best of gear .mind you eat too much can give you the run as venison for some can be very rich for them ., you could also keep the shanks whole and cook like lamb shanks braised for 3hrs then use the stock to make you're sauce , and . I tried some venison sausages recently , i found em a tad dry .. and tough , Quality video again
i have a way u could of done what you wanted to do with your front shoulders. One of my fav dishes is a deboned beaver hide leg, after i get the leg debones i would butterly the higher chunks of meat making a even slab of meat able to be stuffed and roled in many different ways. i say this because i noticed those front shoulders really arnt much bigger than the hind legs a beaver.
Scott, pardon me for asking what might be a very novice question: How does an animal go from "just shot dead" to "that carcass hanging up in your butchering station"? How come there's no blood in the meat? How long does it take after shooting the animal to when you get it butcher it? I love your channel because it it showing me so much about the meat that I have been taking for granted. Thanks!
Hey there,The reason there is no blood,is because the animal bleeds out when shot,and then gutted (or gralloched is the official term for deer),then its hung where any remaining blood will drip out.As for the length of time, after slaughter to butchery really depends on the animal a Deer carcass can be hung for between 1 to 10 days in a chiller,obviously if you havent got one,and the weather is cold,it needs to be hung in a cold place,but i tend to hang mine for 3-4 days max,cause as you age a carcass,it starts to mature and the flavour intensifies, just what you need for a beef carcass, a beef carcass will be hung for a month.But with venison,i dont like it to strong,which is soley my preference,but different people like different methods and have different tatses,hope this helps.Scott
Scott Rea Oh, and at some point I've love to see a video on how to do "dry aged steak". I usually buy the "whole loin" from the supermarket but I've heard that one can dry age the meat to make it more tender and tasty. If you get a chance could you make a video about the process? Thanks!
Awww, that poor litte thing, it looks so cute. :c That being said, I do love seeing these kind of videos. I've never eaten venison myself, though. But I'm a hypocrite, I love chicken/pork/beef/fish but I'd never eat a adorable little deer or young calf/lamb.
It weirds me out how I eat meat and yet am disturbed by these videos. I openly admit it's hypocritical and that there is a huge disconnect between those who eat meat and the meat they eat. Sadly, I think that if I didn't have the option of getting my protein in nice little packages, I might turn pescatarian. Even my friend who raises her animals will pay the butcher extra to slaughter them for her. Strange how we're like this. Kind of a disservice to the animal to not even acknowledge it was an animal.
you are a true artist in every sense of the word. love your work. for those about to butcher. We salute you !
Just cam across this video and for someone just getting into Muntjac shooting this is a MUST video...... Thank you.... can not wait to get out there.
Scott Rea your channel is my favorite on youtube!
Excellent series! it's been many years since I did any serious butchering. Way back in the early 60's! I always remember enjoying the experience when I worked for a major butchers in Liverpool. Great to watch an expert at work here. Many thanks for these well made videos.
Your dog must really love you.
apart from the superb knife skills what I like is the fact that nothing is wasted, if an animal is to be shot for food the honourable thing to do is to utilise every part, hence the old saying "the only part of a pig you don't eat is the "oink", great vids Scott. Have you considered giving lessons I stalk and could do with some better butchery skills.
nebraska39 Its somethign i am seriously thinking of,maybe by way of a dedicated website,so watch this space,many thanks.Scott
Some people dump the bones, sinew, and pretty much all the other trim that's not worth grinding into a big pot, and cover the everything an inch or so deep with a solution of 1 gallon of water to a cup of white vinegar (~16:1 ratio) and simmer for 8 to 12 hours. Then, skim any fat off the top and pour through a sieve to produce a nutritious bone broth. What got caught in the sieve is put back in the pot for the next batch, frozen for the next batch, or dumped in the dog's food bowl.
watching this now, will watch it again later and then attempt it for myself! cant wait
Great video Scott. Been learning a lot. Thank you
Another outstanding video Scott.
So many guys grind up the shanks. I save them in the freezer and when I have enough I slow cook them whole like Oso Bucco. They fall off the bone and the flavor is exquisite.
Nice, found one today and am planning to butcher it tomorrow. It’s a good size and was fully intact.
Scott, would you do a video on aging meat? I'd like to understand why aging is a good idea, what it achieves, how it's done, and if it's possible to do it at home. The whole thing is somewhat of a mystery. Thanks again for another great vid.
That is something i am interested in as well
yes please do.
I havent cut a piece of meat a day in my life, but I enjoy watching you, im subscribing.
Reeve's Muntjac introduced to southern England from China over 150 years ago, always fancied hunting one i used to see them all the time around the fields of Ilminster Somerset but never got the chance. great butchery and a decent amount of meat love your videos great work !.
Nice work Scott.
Great video. Me and my father inlaw just butchered one of these this afternoon, your video really help ty
scott another excellent video
In the US I was unaware of this deer. That is tiny. But man, that looks delicious! You have good skills. Subscribed.
Hi Scott, great video. I would love to see you do some charcuterie. Keep up the good work! Love the craftmanship!
That meat looks absolutely delicious, great job.
Very pleased to meat you Scott! Being able to cook well must add as a delicious flavor to one's lifestyle.
I usually just order pizza...
Sick knife skillzzz brotha,,,,,
Your videos are of great help, thanks. I have great friends here in Scotland who are shooters who provide venison and various forms of game which we distribute around our village for free. We have game nights in the village pub, donations go to charity. l butcher the meat, following your videos. Thanks a million. Jim Kenyon, Fife, Scotland.
yet an other fantastic Video Scott i cut my White Tails the same way get great steaks and stew meat hamburger and even a roast or two i also take some steak meat and slice it thin to make stir fry meat
keep the great videos coming
Your video,s are awesome Scott, very educational to watch!! And what great knive skills you have!! Have a nice Christmas and a healthy new year with your dear ones!!
nice video I like how u did it 👌
Yummy Scott. Nice.
I love the cheese ball new intro!
WASTE NOT WANT NOT. GREAT JOB BROTHER.MERRY CHRISTMAS
I absolutely love your video's Scott. Keep them coming :-)
I did eat some of one of these in the UK. Very good. The little French deer type, chevreuil, can be seen during the day and are really small, too. Strong flavor. Uprated.
Scott, Your videos are awesome, I can't wait to butcher my next deer!!
had a muntjac haunch last week i was surprised how much meat came off it , it was nice different taste to roe .
Great
WELL DONE
These deer are rare in my neck of the woods but would love to try this!
Great little Munty video , well done Scott atb Bruce
Great video!
Great vid, thanks for sharing.
Hi Scott great video mate, really loving these. Only came across your channel not long ago and i've been hooked ever since ! Im really learning a lot from these episodes, defiantly will be sharing with friends and family. keep up the fantastic work dude. Look forward to your future content.
Cheers Liam,wiil do my friend,all the best.Scott
I wish you lived here in the USA close to me bet we could keep you busy during hunting season would love to see what you could do with a few whitetail deer
I’ve got this job tonight. My 1st deer for butchering.
Very helpful. Thank you very much. I work on Whitetail Deer every fall. My good friend got one that weighed 275 lbs. with the hide after hanging for two days. I imagine you would have come up with 250 lbs of good meat. I'm inspired to do better.
palletjack612 Hey there,you can honestly use this method on a whitetail no problem just take your time,cut a bit,watch a bit,and you will nail it,any questions just ask,many thanks.Scott
Dude ur awesome
Nicely done. Funny you should mention dog because that's what my son said as he walk by the computer. There are two main deer groups in North America. The White Tail and mule deer. There are some sub species offshoots. The Coues and the Florida Keys deer are two smaller versions. There is a Black tail of the northwest and the Sitka deer which is probably about the size of yours.
Pate! Make some Pate Scott. I know you can do it and It will be fantastic.
I LOVE your videos... You explain everything so well.
I'll be processing a sheep soon (about 11 months old). Would this method be good for that, or should I use the method you teach on your sheep video?
This one looks simpler than the sheep process. Keep posting !
I would follow the lamb video tex.just take your time with it.and you will surprise your self how easy it is. just watch a bit.cut a bit and so on. and you will nail it no problem. once you have broken it down into the primals.you will be away . failing that cutting it like this would work too.let me know how you get on any questions dont hesitate to ask. cheers. Scott
Hi mate, nice video as always. I have to say carrying this little fella out would be awesome compared to a bloody Sambar that we have here in Victoria. good size for field dressing and eating also. Keep em coming matey moo. Regards the Moose
Bloody good show mate! A true professional! I'd love to see your thoughts or experience on making sausage from wild venison (we have lots of that here in the states) to include the proper pork % mixture. Also- your dry aging techniques if any.
paulierna i have allready done a venison sausage video Paul i will give you the link,it has all the info you need especially about the fatty prok to venison ratio,heres the link and enjoy my friend,many thanks.Scott
ua-cam.com/video/Vq3i1ic7YaI/v-deo.html
It's not the size but the taste ..... whitetail,blacktail, roe, red, whatever ..... yum.
Hi Scott. Thanks for another great video. I have now been able to produce some half decent looking cuts from the deer I shoot after learning from you. I have a request please, I would like to see the rolled shoulder you were going to do but also as I shoot roe mainly. I was wondering if you could show me how to cut and tie roe haunch roasting joints as mine never look very even or if I do get them even I end up trimming them to small (aiming for 1kg) . Thanks very much for the great informative videos. Please keep them coming. All the best! Regards Rob
@Scott Rae... What boning knife and meat saw would you recommend? Do you recommend aging your venison? Growing up, I was taught to do so to tenderize the meat. However, now I process the animal as soon as possible to prevent spoilage. I recently watched a youtube video where the guy literally cut the deer up on the tail gate of his truck. I can only imagine how horrible it was to eat with the road grime and the fumes from his garage. Besides trying to prevent spoilage and contamination, something that I have not seen you do in your videos is proper freezer preparation. I think it is as important as processing an animal properly to ensure that the quality of the meat is still what it should be at the time of consumption. We vacuum pack our premium cuts and we wrap our ground meat in plastic wrap before packaging to prevent freezer burn. You might consider doing an instructional video on that sometime. Love your channel, you are a masterful butcher and teacher.
Jonny Junglejuice Also, what blends do you recommend for your grind for burger and sausage? We use about 4 parts lean venison to 1 part beef fat for our burger but have not tried any sausage making sausage. Is there any particular sausage seasoning or seasoning/rub that you recommend for venison?
Do you do anything with the trim
They are like the hog deer we get in Victoria australia
Well that was very interesting almost art work.
Scott would your average butchers be interested if you tipped up with a freshly shot muntjac???
Meat looked beautiful off that one.
Kindest regards
Tom
hi scott.do you have any tips on butchering field mice?
My friends and I tried pulling a venison shoulder last year. It didn't work out. The shoulder doesn't have enough fat to remain most while the collagen melts and lubricated the meat.
Hey Stizan,thats interesting to know,i kind of thought that would be the problem,i was going to lard the shoulder with pork fat,to add a bit of lubrication,to get round this problem,also i would marinade it in red wine overnight to help it on its way,thanks for the heads up,many thanks.Scott
Nearly forgot, you still going to make that British bacon from scratch? would be a handy one lad. Cheers Moose
Scott, you always cut the ribs off at the 6th rib, but isn't that making your backstraps shorter? would it not be better to cut at the 4th ? just interested to know
Loin of venison served pink is the best of gear .mind you eat too much can give you the run as venison for some can be very rich for them ., you could also keep the shanks whole and cook like lamb shanks braised for 3hrs then use the stock to make you're sauce , and . I tried some venison sausages recently , i found em a tad dry .. and tough , Quality video again
i love your videos. i have a question for you. i noticed what we call the tender loins inside the saddle. what did you do with those?
thanks
Instead of triming the ribs couldnt you make them into 2 racks of ribs and french them together for roasting scott ?
that's on another video
Hi how much meat in kg do you reckon is on a Muntjac deer?
Hi Scott another superb video! How do I send this photo of my gear? ATB Pete
what photos you got Pete?
Put the backtstrap inside of the shoulder then roll it, would make enough meat.
muntjac are an introduced species, they are not native to the UK. They have a very interesting "Ifor Williams" migration pattern ;-)
i have a way u could of done what you wanted to do with your front shoulders. One of my fav dishes is a deboned beaver hide leg, after i get the leg debones i would butterly the higher chunks of meat making a even slab of meat able to be stuffed and roled in many different ways. i say this because i noticed those front shoulders really arnt much bigger than the hind legs a beaver.
Scott, pardon me for asking what might be a very novice question: How does an animal go from "just shot dead" to "that carcass hanging up in your butchering station"? How come there's no blood in the meat? How long does it take after shooting the animal to when you get it butcher it? I love your channel because it it showing me so much about the meat that I have been taking for granted. Thanks!
Hey there,The reason there is no blood,is because the animal bleeds out when shot,and then gutted (or gralloched is the official term for deer),then its hung where any remaining blood will drip out.As for the length of time, after slaughter to butchery really depends on the animal a Deer carcass can be hung for between 1 to 10 days in a chiller,obviously if you havent got one,and the weather is cold,it needs to be hung in a cold place,but i tend to hang mine for 3-4 days max,cause as you age a carcass,it starts to mature and the flavour intensifies, just what you need for a beef carcass, a beef carcass will be hung for a month.But with venison,i dont like it to strong,which is soley my preference,but different people like different methods and have different tatses,hope this helps.Scott
Scott Rea Thanks for answering my question for me!
Scott Rea Oh, and at some point I've love to see a video on how to do "dry aged steak". I usually buy the "whole loin" from the supermarket but I've heard that one can dry age the meat to make it more tender and tasty. If you get a chance could you make a video about the process? Thanks!
What all do you need to remove the hair and the skin? Is it the same as you would a pig?
Its the smallest deer in the UK, but it is not native. Its an invasive species from Southeast asia.
Your mate gut shot that on purpose to keep the shoulders "clean?"
Awww, that poor litte thing, it looks so cute. :c
That being said, I do love seeing these kind of videos. I've never eaten venison myself, though. But I'm a hypocrite, I love chicken/pork/beef/fish but I'd never eat a adorable little deer or young calf/lamb.
Wrap those BackStraps in some good old Arkansas Bacon & put them on a Stick over the Camp Fire. !! Just a Thought ? Enjoyed Your Video ! Tem
Can you make a pet out of such animal?
Have you ever decided to keep one rather than cooking it?
muntjac aren't native to the UK are they? I thought they were introduced from China?
+martin durrant Feral, rather than native. Escapees from Woburn, same as the Carolina Squirrel. (Also delicious; pests both).
Opening line is wrong, Muntjac are not a native species in the UK - great video though :)
Not many vegans here, pretending they're the "purest" creatures in the universe 😂😂😂
It weirds me out how I eat meat and yet am disturbed by these videos. I openly admit it's hypocritical and that there is a huge disconnect between those who eat meat and the meat they eat. Sadly, I think that if I didn't have the option of getting my protein in nice little packages, I might turn pescatarian. Even my friend who raises her animals will pay the butcher extra to slaughter them for her. Strange how we're like this. Kind of a disservice to the animal to not even acknowledge it was an animal.