Butchery...

[The Great Wallsendo]

Anyone out there able to recommend a decent Game butchery book?

Am keen to learn the skills...

Cheers in advance

 

[mark]

hugh Fearlessly eatsitall's "Meat" book is pretty good

what we butchering??

 

[The Great Wallsendo]

hugh Fearlessly eatsitall's "Meat" book is pretty good

what we butchering??

is that any good? IE does it go into enough detail for rabbits/game birds etc?

 

[KeithB]

Is there no guides on Youtube etc???

 

[mark]

to be honest there's not a lot of detail to go into with rabbits/birds!

rabbits.. skin em, chop the forelegs off just behind the shoulders & split into 2 leg joints through the hips, back legs same leaving the saddle from the middle - 5 'joints'

birds are just birds, same as you'd skin or joint a chicken

it does cover all the different game birds though, in much the same sort of way as the fish book covers all the fish

 

[finseeker]

...

 

[The Great Wallsendo]

cheers for the info mate...that lead me to find this book which looks like just the job

http://www.gct.org.uk/support_us/visit_our_shops/1759.asp

Fit for Table...now that looks like what I'm after

...will prob get the HFW Meat Book as well as you can never go wrong with his stuff

 

[Charlie_Thompson]

PM BriH, I think he knows his way around a beast and an bird :red:

 

[The Great Wallsendo]

Is there no guides on Youtube etc???

There's loads...but not much use being on the 'net when the apocalypse comes along and wipes out worldwide communications

I really like the idea of preparing squirrel as per the book I found on that link :yltype:

 

[RobAdair]

Like Mark says Tony, but remember to keep the kidneys intact when you do the rabbits.

The BASC (if it's still called that?) used to do a great range of books on preparing and cooking game and wildfowl (might still have them, I'll have a dig around)

 

[The Great Wallsendo]

Cheers Rob - looked in the BASC shop and that also had Fit for Table...there's an omen here methinks

 

[davie]

work with game for 6 years as a game dealer butcher did it all mint job

 

[mark]

bored and going stir crazy with cabin fever so decided to kill some things. Rabbit and pheasant for tea!. skinned and boned the pheasant, trimmed all the meat of the bunny, chooped finely, mixed with a little sage, rolled into a ball then wrapped the boneless pheasant around it, tied it up and shoved it in the range...

so quick bunny butchery guide

fingers in and sperate the pelt from the flesh, comes away really easy, do it bothe sides of the body till your finger meet at the back

chop its paws off and then its almost like undressing a doll, pull the pelt of each leg

grab the pelt in one hand and the legs in t'other and pull the pelt down the body

'undress' the front legs same as the back

so the pelt is now just attached to the body around the neck......
so chop its 'ead off leaving pelt with head attached and skinned body

chop the back legs off as 1:

chop in half through the pelvis to give 2 legs

chop in half just before rib cage to give a small loin joint then split the forelegs in half between the rib cage for 2 more

fried the liver and kidneys with a couple of sage leaves and had them on toast!

 

[The Great Wallsendo]

worraboot the pheasant??

LOL excellent stuff - hope there's no veggie types looking in

 

[mark]

there's a few more pheasies hanging in the porch to be delt with later

imagine its going to be tricky holding a camera in one hand with my other up its hint end

the one thats in the range I took the lazy option - no plucking no gutting

skinned it with feathers still attached then boned it with its vittals still in place!

 

[seanyrooroo]

With pheasant, just pluck a few feathers from the breast to reveal the skin. Tear the skin and pull apart to reveal the breast. Cut down either side of the breast bone and remove the breasts. I dont bother with the rest as there is very little meat.

 

[BriH]

With pheasant, just pluck a few feathers from the breast to reveal the skin. Tear the skin and pull apart to reveal the breast. Cut down either side of the breast bone and remove the breasts. I dont bother with the rest as there is very little meat.

Dont tell me you can clean shot a pheasant in the head Sean - if you can ,are you for "Hire" Ha Ha

 

[mark]

that one was - right through the neck - about 250 yards, .22 rimfire, hollow point rounds.

got a rabbit right in one side of the head at the same range - dunno where the other side of its head went though

 

[seanyrooroo]

Dont tell me you can clean shot a pheasant in the head Sean - if you can ,are you for "Hire" Ha Ha

Done it many a time Brian, trouble is with the .22 or the .17hmr it tends to decapitate them - no good if you're gonna hang them by the neck The hard part is getting the buggers to stay still long enough, not like a rabbit where you can whistle and they sit up nice for you.

 

[The Great Wallsendo]

what's the best way to cook 'em? (rabbits)

slow cook so that the meat falls off the bone stylee? or take a bit of time and take the meat off the bone?