Master Butcher Steve Wild gives us his tip tops and what to do to turn a fallow in fur to a skinned carcass ready for butchering.
After a successful evening stalk to protect a local farmer’s barley fields, Deer Manager Steve Wild is back at his larder with two fallow carcasses where he shows us how to make them ready for hanging in the chiller by finishing the deer harvest and gralloch he started in the field.
In this informative step-by-step video, he shares his tips and tricks as well as knife skills to make this fiddly job easier and less daunting.
As well as skinning, master butcher Steve demonstrates how to remove the lower legs, saw the brisket in half, remove the deer pizzle and tail. It is imperative that the carcass is kept clean at all times so Steve shows us how to adhere to best practise by keeping hands and utensils clean.
He also discusses the crucial step of inspecting the deer’s vital organs for deer disease, from the kidneys and lungs to liver and glands – learn what tell tale signs to look out for. See how the young fallow buck carcass is expertly turned into delicious looking game meat carcass ready for butchering.Read Steve's top tips for how to skin a deer | Watch the hunt harvest here | Find out more about how to use harvested wild meat from our friends at Talking Game and follow our loin of venison recipe here
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