countrytalkandtips.myfreeforum.org

Camile · Posted: Sat Feb 09, 2008 7:37 pm Post subject: Butchering venison

Good evening,

I was wonderring if any of you had any ideas on how to "joint" a deer ...

It's been kind of quarterred allready, as far as I can tell there are 2 big top of the back legs, 2 top of the shoulder, 4 racks of ribs (fairly thin though) and one spinal cord ... so it looks like a full deer, except offals .. shame for the liver.

I got hold of a mincer and sausage filler, so I want to give a go at making sausages ...

keeping some for roasting (back legs certainly), and making some steaks too ...

so any ideas how I should go around doing that ? and any recipes ?

thanks,
Camile