This weeks Fallow

[henry d]

I have just finished skinning and jointing my Fallow buck and I`m very pleased at how good a condition it was in........

 

 

The haunches and back were covered in a thick layer of hard fat, similar to suet, the innards were covered in a lovely veil of caul fat (I`ve saved that) and I had difficulty finding the kidneys as they were covered in 1/2 - 3/4" of suet.

ATM there is a lovely savoury smell coming from the kitchen where the neck is being slowly stewed in beef stock and red wine with sage thyme and rosemary and will be there until tomorrow morning and will then be replaced by a terrine using some of the liver and some cubed steak that is marinading in EVOO with juniper and black pepper.

This weekend I will be overdosing on the lovely little cutlets I have cut from the backstraps unless I feel particularly porky and demolish the tenderloins.....................aint life a bitch and I`ve not even thought about the rest thats in the freezer

 

 

Cutlets, tenderloin and marinading steak.

[lurcherboy]

It looks dead to me H and very tasty

 

 

 

LB

[lord_seagrave]

HD, that looks fantastic.

 

Wonderfully neat butchery as well.

 

How long do you hang it?

 

LS

[henry d]

HD, that looks fantastic.

 

Wonderfully neat butchery as well.

 

How long do you hang it?

 

LS

 

Thanks for the compliment, as for hanging, there are still flies about and I dont have anywhere safe from them, so I gave it 36 hrs. In 6 weeks time I`d give it a week and in 2 months time it would be hanging a fortnight.

 

Steak tonight, steak tomorrow ............BTW the stew is so soft you could pull it apart with 2 plastic spoons MMmmmmm, life is indeed good.

[new to the flock]

H,

One way around the hanging problem this time of year is to pick up a used refrigerator cheap out of the paper. Remove all of the shelves and install some steel rods at the top. If you then remove the legs at the shoulder and hip joints you can hang everything inside on stainless steel hooks and set a controlled temperature..... 36 degrees F works well.

 

Very neat and tidy job and the stew sounds wonderful.

 

NTTF

[MC]

Nice work HD,

 

Those cutlets look delicious, If only I was nearer, you would have an uninvited guest for tea :blink:

[henry d]

H,

One way around the hanging problem this time of year is to pick up a used refrigerator cheap out of the paper.

 

I`m after one of the drinks fridges you get in shops with the glass doors as that would cover both birds, rabbits and deer in the summer.

[henry d]

Those cutlets look delicious, If only I was nearer, you would have an uninvited guest for tea :blink:

 

 

......I disagree you`d be very welcome !

[MC]

I am on my way :blink:

[henry d]

Will it be a late supper or early breakfast ?

 

:blink:

[pavman]

Top man HD,

 

I am shooting the Findhorn next month save me a nice joint and theres a pint for you if you can join me

[henry d]

123 miles away I`m afraid, but I expect you`ll be flying up rather than passing my door.

[njc110381]

Those cuts really are tidy. Have you learned through trial and error over a long period or did you do some sort of training?

[J@mes]

wow that looks absolutely gorgeous! no plans to sell any of it to a local butcher then? as others have said, the cuts look very neat!

 

[henry d]

I just take my time and cut as close to the bone as possible as I hate waste, the dogs hate me though :unsure: I don`t like selling to the butcher/game dealer unless absolutely necessary as I like to eat what I shoot/catch.