Scot, you really make things simple, after watching your video I can safely say I’m being too fussy with my trim. My bags of mince will be a lot bigger from now on. You have helped me with my sausages making as well, there’s been no complaints, keep the good work up 👍
Hi Scott. In the course of my Canadian life I have processed a few hundred white-tails. Our dress about 60#. We always took all the meat from the bone to eliminate the wild or gamey taste. Stew is a favourite, but we always mixed grind with 30% pork fat to add moisture. A whole leg salted and cured to prosciutto is also delicious.
In all the years I've been watching your channel, I've only seen you wear gloves a couple of times. The last time you were also processing a Muntjac. Any specific reason why?
Those little things seem about half of a small American White-tailed deer! I'm sure it's good eating, thinking about a nice stew is Devine. Thanks, Scott!
Working out that when you posted this you should have been in Colwall shop....Great lesson in butchery of a Muntjack deer, so when are you doing a Roe deer so we can compare the joints or even a Red perhaps? Great clear presentation & explanation, thanks Graham.😂
A latin american chef might split that, cut it into primals, marinate and grill the whole thing. Id eat some birria de muntjack. Great video, Scott. Thanks for sharing your expertise and passion.
Scott what's your view on raptor persecution in the game hunting scene?, doesn't falconry make a lot more sense for carrion sub body weight than shooting because it creates less spoilage and actually gives raptors a place in the ecosystem as opposed to venison obviously which anything other than a goldie against a young fawn isn't going to be able to take down?, not only that they effectively act as a territorial deterrent and can protect the average 'cabbage' patch.
Scott, Mate! What is with the plastic gloves? 'They' reckon we are ingesting a credit card size amount of plastic annually. I trust you as a professional. you know how to wash your hands. Please don't buy into the . . . . . . . . . . . . .BS
When is it time .... to stop the "term" invasive species. Obviously... this is a animal that is well established in their environment. This term is becoming very tiresome to say the least. This is a animal that has become established in this environment and should be considered ( a now established species) for this country. Going forward... this animal has its following and its hunters/consumers of its meat. I appreciate your cooking/ preparation videos very much. Thank you for sharing. Hope the government "and " the public..will change their terminology going forward. Respectfully Robert MacDonald Alberta canada 🇨🇦
