anyone know what to do with a deer in order to be able to eat it?

[LadyLaGore]

just found a young deer caught in wire fencing in garden... we tried to cut it free but it panicked and snapped its neck. we've now hung it upside down in the barn and slit its throat to bleed it - anyone know what we're sposed to do with it? long shot i know... is there a cluelessfarmersnet.com?

Hee hee, no lynette i was talking to THE BUTCHER of the farmworld.

Sorry I mean LadyLaGore!

oh wowzers! I am sooooooooo - did it really get caught though or did you chase it round your garden with a machette? ooooooo yum yum.

deer need very specific handling - generally as soon as they die - or the meat can taste grim. I'm not sure what that handling is - I just know that it needs doing straight away. it's beautiful meat btw.

yo

so we picked up the deer from the butchers today
we got 2 legs and 2 great fillet pieces.
one of each, each. (me and my pal who really ought to take all the credit really).

butcher was apparently v impressed with our 'work' [hbeam]

SO
votes on how to cook the fecker?? never had venison, other than a sausage, before...

and yes mooog, i am currently sorting the mental health ishoos, ta v much [nervous tic speeds up in scarily wide left eye]

and no, we didnt chase it. it really did get caught, then panic and snap its own neck.

Oh that's so cool!
Jamie At Home has some yummy sounding recipes.

so you just dragged the beast into the buthcers? Didn't people stare?

How much did the buther charge?

How much would the meat be sorth if you bought it over the counter?

(Just checking to see if catching wild deer would be worth it with the current economic climate )

OMG, I'm glad I'm veg

Very slow roasted fillet with red wine is beautiful. Venison can be dry so need to cook carefully and have with sauce.

oh my DH butchers deer but I see you're sorted

A bit that you only got 2 legs and some fillet though - DH ends up with loads more and all the bits that won't make a "roast" he makes into sausages by cutting up the meat and combinging with pork (or something).

I'm a vegetarian though so I don't eat it

(I made DH venison wellington last time - he said it was delicious)

yep lynette, loaded beast into back of van (i drive a caravelle) from barn before school run... got some mileage out of it while there, then carted off to butchers and lugged it in from just outside. she was small but v heavy i must say (stupid saying that;i must say. why must i? duh)

anyhoo... he did it for nuffin so long as he got to keep the shoulders for sausages and whatnot. the leg bits are surprisingly large and the fillets each about a foot long, so not too bad for a half hours work and no outlay, eh?

fillet sounds good and fairly straightforward then... now, what about the leg? some kind of stew??

we use the leg meat for stews/casseroles-tis very tasty slow cooked-am liking your style by the way

You can hang deer for between 5- 21 days if I remember correctly...the longer the time hung the more pokey it will taste though-our last deer hung for just over 5 days and was very mild and tender.

has hung for a week at butchers.
will check jamie at home for recipes
[licks lips]