Butchering Deer for the best table fare with Chef Mike Robinson & the Mike Robinson Hunting Knife
Chef Mike Robinson earns his living serving up wild game in his Michelin star rated restaurants in the UK.
Every animal harvested for his restaurants must be inspected and certified before he can serve them. As such, Mike has perfected a quick, clean field dressing technique that he calls - gralloching.
Join Mike and Dr. Deer as they share the best practices of butchering - processing the deer into prime cuts of meat for fine table fare!
This is the third video of a three video series on game care.
The second video covers Mike's method for 'clean skinning' deer.
The first video covers Mike's perfect gralloching process that yields the best possible meat for the table possible.
Mike designed a special knife for processing big game animals and you'll see it in action in all three of these videos.
Of course all of Mike's game care techniques are universal. They can be used on all animals taken in the field.
Even if you've been cleaning deer in the field for decades - there are tips and tricks here to learn. Mike is an expert and his easy to learn system is spot on.
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Thanks! GrizzlyStik
26 июл 2017
