Good deer butchering video

[texashunter]

I always enjoy watching videos on how to butcher/process a deer. They are all a little different, and you can always pick up some new tips, and find different cuts of meat. This one is from British hunter & chef Mike Robinson. I have used several of his recipes, and they have all been very good.

[ame="https://www.youtube.com/watch?v=Gj2vyaWxIWI&t=18s"]Butchering Deer for the best table fare with Chef Mike Robinson & the Mike Robinson Hunting Knife - YouTube[/ame]

[DFA]

Dr. Kroll says the shoulder is usually thrown away in US. I don't know who he has been hanging out with in camp, but I have never known anyone that would throw away a deer shoulder. I think he's full of caca

[texashunter]

Dr. Kroll says the shoulder is usually thrown away in US. I don't know who he has been hanging out with in camp, but I have never known anyone that would throw away a deer shoulder. I think he's full of caca

Lots of good meat off the shoulder. I liked how they cut the ribs off, into single pieces, will make it easier to cook them.

[CWP]

Dr. Kroll says the shoulder is usually thrown away in US. I don't know who he has been hanging out with in camp, but I have never known anyone that would throw away a deer shoulder. I think he's full of caca

Sadly, I know someone that has been doing it for years...shanks too. I finally got him on board with saving them after making several recipes with each.

The Scott Rea videos are good too.

[texashunter]

Its fun watching that old man cut it up, he sure is good.

[MIHunter]

.

[salth2o]

Dr. Kroll says the shoulder is usually thrown away in US. I don't know who he has been hanging out with in camp, but I have never known anyone that would throw away a deer shoulder. I think he's full of caca

Shoulders go into the grinder for me.

[TexaRican]

I like a good butcher video too but they just are not relevant to those of us without the luxury of hanging a carcass for days. Show one where you have to quarter it and get it in a cooler within minutes of the kill because it's still 100 degrees in Texas on Oct 1. Slime and blood add a whole other dimension to the butchering process.

[Bigfootwolff]

I like a good butcher video too but they just are not relevant to those of us without the luxury of hanging a carcass for days. Show one where you have to quarter it and get it in a cooler within minutes of the kill because it's still 100 degrees in Texas on Oct 1. Slime and blood add a whole other dimension to the butchering process.

Agreed!

[PapaSmurf]

Lots of good meat off the shoulder. I liked how they cut the ribs off, into single pieces, will make it easier to cook them.

[SabineHunter]

The guy likes more bones and fat than I do. When I process mine, it's all boneless and virtually all fat is cut out.

[smokeless]

Where was the deer shot? The head? No bloody mess anywhere. Great video. The old guy can really work a knife.

[MetalMan2004]

That’s a healthy deer. Pretty nice knife and knife work too.

I’ve wanted to roast a full saddle ever since I read about it in a book years ago. Now I know how to get it out of the animal intact.

Thank you for sharing!

[Paycheck]

Very good video. Thanks