I've been following the teasers on Instagram for this and oh boy you did not disappoint! An epic journey into the dark art of butchery. You always turn it up to eleven. ⭐⭐⭐⭐⭐
Great video as usual! I like to keep the shins (shanks) and neck whole for long slow braising in a dutch oven or a crock pot. All the tendons and sinew cook down over time and create a luscious sauce with the tender meat. Makes it easier at processing time as well since you don't have to debone for the mince pile.
Mr.Rea, Thanks for the inspiration! Opening day of Connecticut Deer 🦌 Season is September 15th and I have my Archery 🏹 tackle ready to go and I purchased a few high quality knives if I should happen to Skewer a beautiful white tailed Deer 🦌! Wish me blessings! 🏹🦌😎
Great to see you getting a King of deer in the UK Who ever shot the deer must have known that old red deer are very tough and got themselves something not too old
This post is inspirational! I will get my Hunting License and Deer 🦌 tags early. I will get out my archery tackle and get it tuned up and put my shot back into shape. Get the trail cameras strategically placed and have the best Deer 🦌 season of my life! ❤ 🏹🦌🏹🦌🏹🦌🏹🦌🏹🏹🦌🏹😬😎🍷
If got my home butcher shop and love getting in there processing our home grown animals, and deer when I get time to hunt, love it and so does the family, cheers from Australia.
Did a red deer a while ago it was huge but absolutely beautiful meat and it took a fair few hours, soon to do another before season out great video thanks
I home slaughtered a full grown beast after it went too lame to be able to be humanely moved off the farm. I used Scott’s videos to help me gut it, skin it and then finally butcher it. Man that was some job! 🥵Scott is a true master of his craft. He makes it look so easy but it certainly isn’t. Legend👍🙏
Great instruction . How and why you cut the way you do. HOWEVER Scott what makes you great. Respect for and to the animal. That is something sorely missing in today's society. .Give yourself a pat on the back lad. You make Butchery an art. If King Charles is watching, you deserve a knighthood for preserving English craftsmanship at its best . I highly doubt your knighthood.But take an extra 10 minutes off at your tea break . Regards from Alberta
Some cracking job you did there fella. Thats a big deer without abattoir equipment. Here in County Fermanagh only have Sika and Reds. Get yourself over mate we are unindated with them lovely beasts. I might take one legally but can't butcher like you . 👏 👏
Love this Scott, and honestly since you treated it like a cow but it was smaller and more manageable, I learned a lot about butchering a cow as well from this vid. Keep it up mate, cheers from the US!
Scott- The red deer chuck looked big enough to get out a chuck roast, what we use here (beef) in the US as a braised “ yankee pot roast”…. Bet that would be awesome instead of putting it all to dice…..
Shot a nice buck a while back and did the exact same thing with the shoulder, boned out the flat irons. Sure is cool to be the guy that knows where the good parts are. Thanks!
Good morning Scott another great video .I liked the way you did the venison , all the cuts instead of just back straps and grind for sausage, I don't mind some sausage and jerky but some venison roast in a slow cooker with some veggies and a package of onion soup mix is hard to beat thanks again have a great day
Well in big lad 👌 good excuse for some venison cooking videos now with all those new cuts of meat. Didn't get on opportunity on a hind but fingers crossed I'll have some luck on the stags come July. 👊
Did you mention smoked venison sausages? Or corned venison, oh so delicious, I might have missed it if you did. MMMMMMMMMMmmmmmm. Just a few suggestions from an 82 year old butcher, who started in the trade doing home deliveries in a Ford Model T pick up.
Fantastic video Scott you are a true master, I watched till the end & that tomahawk looked absolutely superb. I wished I had your knowledge & skills, thank you so much for your time & effort.👍🇬🇧
After that much effort, skill and commitment in preparing food, I'd want a spare freezer - just in case. And a backup generator - same reason. I can see this is going to get expensive...
Hey Scott nice job O deed lol was told be a friend there was a deed killed on the road not far from my Village I asked my friend when did this happen he said 3 weeks a go was I mad told him why did you not tell me before he said he only found out about it 2 days a go. Got in my car and drive up and down the road it was gone the county council must have lifted would have took a back haunch of it but alas no joy have never eaten venison the butcher shops don’t do venison around this district would no care if there was a fox or badger on it would have bit them. Great Masterclass
Never had Reed Deer meat on my plate. I think I've eaten all critters in the world but this one looks great. I'll bring all the beer I can carry from Thailand Scott, you make the stakes 🤣🤣
Great video, as always. Scott, how did you make the first cut - down the middle? Angle grinder - or hand saw? Serious question, as it must be difficult to cut when it's hanging like that (I imagine). I've not yet cut up anything larger than a side of pork, about 40kg. But I'm looking to do more, so really interested in the practicalities....
I stumbled across this channel, and all I can say is WOW! Your video list on the homepage seems 5 miles long, and seemingly has everything. Question. What do you think about the Serbian Chef knife that is all over my FB page with advertisements? Worth getting? Again, this is my go to butcher page. Subbed.
Maybe my favourite cooker! I like your videos. More that thing what you do 👌 my favourite is grouse, rabbit, lamb, fasan and els what you are cooked. I'm hunter 👋 (sorry my english language, because i'm from finland) 🇫🇮😂
If I Have Red deer or Fallow deer. I normally cut the neck in 3 cm pieces and use that for Osso Buco. It is a good way too use the neck, and there is no waste at all.
@@TheScottReaproject Awesome - Thank you! I'm making one now for proccing deer here in New Orleans (that I shoot on my hunting property in Mississippi) out of hard maple, about the size of yors and 5" thick. Let me know if you make down here again next time you cross the pond. I really enjoy your videos.
Probably been asked before , but, when you use the steel on your blade do you wipe the blade ? I seem to remember someone saying to do so to keep steel dust out of the product. ( frugal gourmet?) decades ago.
Hi Scott. Any Chance of You Butchering A Meat Goat, I Haven’t Seen Your Expertise in This Field, Knowing Well it Would be a Walk in The Park For you Cheers Mate , Darren Ireland,
Interesting to see the difference in field dressing practices between cultures. Here in Nebraska (USA), we split the aitch bone in the field for bung removal. Most also split the ribcage (I carry a folding tree trimming saw just for this) and unless caping for a mount, split the throat up to the jawline for windpipe removal. . Experienced hunters hang from the head so heat from the haunches can escape and wedge a tree branch in the chest cavity to facilitate air movement. Also the head & hooves are not removed when brought to the butcher shop. Why do you guys do it the way you do? Be interesting to hear.......
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค1]](http://i.ytimg.com/vi/bzivN4KDg-k/mqdefault.jpg)
Nothing better than an after work pint while watching Scott Rea work his magic.
A great idea! 👍
Agreed this is art of piecing out the meat bits in order wow looks so satisfying
I really enjoyed the moment you added at the start about the lovely journey.
I've been following the teasers on Instagram for this and oh boy you did not disappoint! An epic journey into the dark art of butchery. You always turn it up to eleven. ⭐⭐⭐⭐⭐
YES!!! Coffee, snack, Scott Rea vid, great morning!
Great video as usual! I like to keep the shins (shanks) and neck whole for long slow braising in a dutch oven or a crock pot. All the tendons and sinew cook down over time and create a luscious sauce with the tender meat. Makes it easier at processing time as well since you don't have to debone for the mince pile.
Mr.Rea, Thanks for the inspiration! Opening day of Connecticut Deer 🦌 Season is September 15th and I have my Archery 🏹 tackle ready to go and I purchased a few high quality knives if I should happen to Skewer a beautiful white tailed Deer 🦌! Wish me blessings! 🏹🦌😎
Its always good to see how other folks work, been goin at it for 20 yrs, but I still pick up tricks
Thank you Scott, just beautiful to watch and learn!
Great to see you getting a King of deer in the UK
Who ever shot the deer must have known that old red deer are very tough and got themselves something not too old
It probably was a cull hind
This post is inspirational! I will get my Hunting License and Deer 🦌 tags early. I will get out my archery tackle and get it tuned up and put my shot back into shape. Get the trail cameras strategically placed and have the best Deer 🦌 season of my life! ❤ 🏹🦌🏹🦌🏹🦌🏹🦌🏹🏹🦌🏹😬😎🍷
Great watching Scott makes it look so easy
I made your deboned Turkey for Christmas. Such a great video. Best Turkey I’ve ever had. Thanks
Ooh my word mate. Ah luv watching ya skills. As always Scott your luv for good meat n food comes through. Drooling
I loved the way you reversed all the way home! Thanks Scott, I love your films. You have taught me so much.
If got my home butcher shop and love getting in there processing our home grown animals, and deer when I get time to hunt, love it and so does the family, cheers from Australia.
I have been watching you since the plague, and what I find amazing is your passion for your work and your cooking.
Lovely to see you butcher a deer about the size of our Alabama whitetail deer.
Did a red deer a while ago it was huge but absolutely beautiful meat and it took a fair few hours, soon to do another before season out great video thanks
I enjoyed that one very much. I need you in my elk camp!
Great film. I'm sitting imagining slow cooked venison shanks in a port sauce.
I home slaughtered a full grown beast after it went too lame to be able to be humanely moved off the farm. I used Scott’s videos to help me gut it, skin it and then finally butcher it. Man that was some job! 🥵Scott is a true master of his craft. He makes it look so easy but it certainly isn’t. Legend👍🙏
Another great video!...thank you!
Said this on a few of Scott's videos as a chef the imagination is on 100x speed with menu ideas
Great video. Watched it start to end
Great instruction . How and why you cut the way you do. HOWEVER Scott what makes you great. Respect for and to the animal. That is something sorely missing in today's society. .Give yourself a pat on the back lad. You make Butchery an art. If King Charles is watching, you deserve a knighthood for preserving English craftsmanship at its best . I highly doubt your knighthood.But take an extra 10 minutes off at your tea break . Regards from Alberta
Some cracking job you did there fella. Thats a big deer without abattoir equipment. Here in County Fermanagh only have Sika and Reds. Get yourself over mate we are unindated with them lovely beasts. I might take one legally but can't butcher like you . 👏 👏
Love this Scott, and honestly since you treated it like a cow but it was smaller and more manageable, I learned a lot about butchering a cow as well from this vid. Keep it up mate, cheers from the US!
Scott-
The red deer chuck looked big enough to get out a chuck roast, what we use here (beef) in the US as a braised “ yankee pot roast”…. Bet that would be awesome instead of putting it all to dice…..
Very Nice Thanks Scott
Shot a nice buck a while back and did the exact same thing with the shoulder, boned out the flat irons. Sure is cool to be the guy that knows where the good parts are. Thanks!
Been excited for this vid….red deer my favorite meat….delicious
Good morning Scott another great video .I liked the way you did the venison , all the cuts instead of just back straps and grind for sausage, I don't mind some sausage and jerky
but some venison roast in a slow cooker with some veggies and a package of onion soup mix is hard to beat thanks again have a great day
Well in big lad 👌 good excuse for some venison cooking videos now with all those new cuts of meat. Didn't get on opportunity on a hind but fingers crossed I'll have some luck on the stags come July. 👊
Scott: "Four whoppin' tomahawks"
Me (points at the screen) "There ya go! There ya go!"
Excellent video Scott 👌
Great job Scott, I enjoyed that one.
Superb video Scotty boy, aye the reds are big uns. Need to get yourself up to Kintyre for a sika.
If you have the time please post more documentaries.
They're very good .
Look at the size of it 😅
I have had to deal with 3 bull elk in one evening.
If you ever come out to the western US look me up.
Great video Scott.
great cuts mate wish i could butcher like you when i get a deer
Did you mention smoked venison sausages? Or corned venison, oh so delicious, I might have missed it if you did. MMMMMMMMMMmmmmmm. Just a few suggestions from an 82 year old butcher, who started in the trade doing home deliveries in a Ford Model T pick up.
Fantastic video Scott you are a true master, I watched till the end & that tomahawk looked absolutely superb. I wished I had your knowledge & skills, thank you so much for your time & effort.👍🇬🇧
Man of the Hunter Culture THX FOR THE WID
of course I stayed to the end and am so happy to see the coleman's come out!
Florida, USA ... Outstanding!!
The beard looks grand, sound vid as always
Great video. Thanks.
Great videos...... Like a surgeon at work...... Nimble..
Top class as usual 👏
Here in Tennessee, USA I can shoot 2 buck white tail a year and 3 doe a day for a better than 2 month season.
After that much effort, skill and commitment in preparing food, I'd want a spare freezer - just in case.
And a backup generator - same reason.
I can see this is going to get expensive...
Hey Scott nice job O deed lol was told be a friend there was a deed killed on the road not far from my Village I asked my friend when did this happen he said 3 weeks a go was I mad told him why did you not tell me before he said he only found out about it 2 days a go. Got in my car and drive up and down the road it was gone the county council must have lifted would have took a back haunch of it but alas no joy have never eaten venison the butcher shops don’t do venison around this district would no care if there was a fox or badger on it would have bit them. Great Masterclass
Great video mate. Got a fish shop close by with decent live crab, been there for 10 years, maybe I should have a go, even with my clothes on 😂
Did anyone else immediately think of Harry Potter when he said Forest of Dean?
A great tutorial but best of all a clean plate!
Awesome video, thank you.
Never had Reed Deer meat on my plate. I think I've eaten all critters in the world but this one looks great. I'll bring all the beer I can carry from Thailand Scott, you make the stakes 🤣🤣
not getting notified about new posting from you scott. any chance of posting on rumble?
Great video, as always. Scott, how did you make the first cut - down the middle? Angle grinder - or hand saw? Serious question, as it must be difficult to cut when it's hanging like that (I imagine). I've not yet cut up anything larger than a side of pork, about 40kg. But I'm looking to do more, so really interested in the practicalities....
I stumbled across this channel, and all I can say is WOW! Your video list on the homepage seems 5 miles long, and seemingly has everything.
Question. What do you think about the Serbian Chef knife that is all over my FB page with advertisements? Worth getting?
Again, this is my go to butcher page. Subbed.
You are the best,
Man, I hope you do some videos of the stuff you make with some of these cuts. I'd really like to see.
Why do you skip the skinning part, Mr.Rea? I need to learn that as well.
You should do mail order Scott, those sausages would fly out tge door, id be the first to buy some.great video Scott. 🇬🇧👍all the breast
great,another video I had to put on my FB.
Could I have recipe for the sasauges please. Awesome video as usual.
Great video. Why does venison not set nice and firm like beef will?
That was a great watch Scott, how long did that take you?
Maybe my favourite cooker! I like your videos. More that thing what you do 👌 my favourite is grouse, rabbit, lamb, fasan and els what you are cooked. I'm hunter 👋 (sorry my english language, because i'm from finland) 🇫🇮😂
OMG! The flat irons!
If I Have Red deer or Fallow deer. I normally cut the neck in 3 cm pieces and use that for Osso Buco. It is a good way too use the neck, and there is no waste at all.
This makes me wonder, is Poaching still a thing in GB?
BEAutiful work Sir!
Brilliant.
We also like to remove the
"hanging tenders" (tenderloins) as soon as possible to prevent any drying out.
Are you going to do some episodes cooking with the Red?
would love to see the venison wellington on the channel
U eat like king Scott , love it
Now i only need a deer🤔
Scott, do you mind giving me the dimensions of the your butcher block table? Its awesome!
Roughly 6ft x 2 ft... 😁
@@TheScottReaproject Awesome - Thank you! I'm making one now for proccing deer here in New Orleans (that I shoot on my hunting property in Mississippi) out of hard maple, about the size of yors and 5" thick. Let me know if you make down here again next time you cross the pond. I really enjoy your videos.
10:49 holding the blade like that. should I try to adopt that or is that like a bad habit?
Probably been asked before , but, when you use the steel on your blade do you wipe the blade ? I seem to remember someone saying to do so to keep steel dust out of the product. ( frugal gourmet?) decades ago.
Hi Scott.
Any Chance of You Butchering A Meat Goat, I Haven’t Seen Your Expertise in This Field, Knowing Well it Would be a Walk in The Park For you Cheers Mate ,
Darren Ireland,
Did you get to keep any of the meat from the deer
Would you not hang it a while due to its age and size before breaking down?
It has been hanging for a week.
It didn't look like too old of a beast maybe 3 years at most
@@HootMaRoot Reds weigh up to 450lbs (200kg) for stags and up to 220lbs (100kg) for Hinds. So no not a very old animal but probably the better eating.
is there a lot of one lane roads in England?
Well worth an hour brilliant
Music i fantastic
Come to Australia Scotty 🇦🇺 get yourself a Samba. You'll leave with a full stomach, they're massive
Tomohawk outro. DAMN I'M HUNGRY!
how much did it cost.?
Come to New Zealand.. that's just a yearling 😂. But reds are our most widespread deer
But otherwise a great educational video
Hey mate your class,real English meat 🇬🇧🏴🦊
Interesting. it's completely not how we butcher a deer here in NZ
Where about was the red shot?
Interesting to see the difference in field dressing practices between cultures. Here in Nebraska (USA), we split the aitch bone in the field for bung removal. Most also split the ribcage (I carry a folding tree trimming saw just for this) and unless caping for a mount, split the throat up to the jawline for windpipe removal. . Experienced hunters hang from the head so heat from the haunches can escape and wedge a tree branch in the chest cavity to facilitate air movement.
Also the head & hooves are not removed when brought to the butcher shop.
Why do you guys do it the way you do? Be interesting to hear.......
This should work for White Tail Deer 🦌 as well. 🇺🇸 🏹🦌☠️
Like a surgeon.
😘loves it!