Butchering a deer - Field to Fork part 6

Butchering is an art that takes time and practice to perfect, but learning from seasoned hunters will help you along your way. After stalking, hunting and field-dressing a deer in parts 2 and 3 of SSAA TV and Hunting the Menu’s Field to Fork series, hunter Shane now hangs the deer to allow the meat to set and to make the butchering process a lot easier. He then skins the animal and breaks it down into manageable pieces for both transport and storage in your fridge or freezer, taking care to ensure that as much meat as possible remains useable for your Field to Fork cooking endeavours.


The SSAA’s award-winning Field to Fork - The Australian Game Cookbook features more than 60 recipes on rabbit, duck, quail, pork, goat, kangaroo, venison and seafood and can be purchased online.


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