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Venison Masterclass. Muntjac, the invasive species. Venison processing.
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- เผยแพร่เมื่อ 4 เม.ย. 2024
- A Venison breakdown video I produced for BASC for their invasive species series.
Always surprising how much you can get from something so small.
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White Tail hunters pay attention as this technique will be helpful and this instructor/ Butcher is brilliant! 🏹🦌🏹🦌🏹🦌🏹🦌
Please ! This is elementary. Especially when it’s the size of a small dog. 😂😂😂
@@yugoyankoff-vh7in
Not everyone practices on small dogs like you and stay away from elementary schools
@@yugoyankoff-vh7in Um some people might not know how to get the most out of this. Glad you're an "expert" but this is a great instructional video.
@@yugoyankoff-vh7in
Size, sir, is irrelevant and there is no such thing as "elementary" when there is nowhere else to get any training.
Excellent Teacher you are Scott, I have been following you since almost the beginning of your channel, over the years many people have tried to duplicate your channel, but your experience shows, no longer are there butchers available around the world so I really appreciate your skills, talent and abilities, its like being in Chefs school first hand learning thank you Sincerely.
Hey Scott thanks for still doing these videos. You are a national treasure.
You make it look so easy! I still struggle with breaking down a chicken, LOL!
My favorite butcher show.
I find it mesmerising watching your craft.Nearly 0% waste.Love your work.👍
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 👍
You must have the happiest dog in the country!
Nice to see a feature length film again Scott…
Nice and informative as always Scotty, learnt loads off you over the years. Keep em coming.
Once again a great video that can be used on multiple species
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.
As you always say "Absolutely stunning"
Great video again, definitely gives me more confidence doing my own.
Thanks Scott
Another great video Scott !
I thoroughly enjoyed that thanks a million for that.
Happy birthday for yesterday Scott. Another brilliant demonstration. Cheers!
Brilliant job, Scott! A first class lesson!
I grew up in the central US. At 14, I got my first deer. It was a whitetail. I enjoy your videos very much. Keep up the great work 💯
Keep making them I like videos like that
Absolutely fantastic mate well explained and am looking forward to doing my own
Great video content . Thank you Mr. Rea.
again . a craftsman at work. thankyou
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!
watching this while dinner. Guna be amazing👍🏻👍🏻🍻🥃
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.😂
😂😂 Definitely Graham. There are several Roe and Red videos in my back catalogue my friend.. Right must crack in, people to serve. 😂😂
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.
In some Mojo. Hell Ya !
Realy like your videos 😊
Thanks Scott great Video Why The Gloves when it’s Your own Meat For Yourself,
been watching scott show his butchery skill just got into stalking this year took a nice red stag next time going to butcher myself with scotts videos
I only ever use the tip too😉
awsome
Thanks Scott lovely job as always, Is the Tongue and lites not worth
anything
The Rea is back baby.
come over to the US during hunting season and you'll make a fortune. You'd probably love breaking down the bigger ones too.
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.
I thought at first ‘that’s a big hare!’
way before refrigeration weren't sausages known as the butchers friend best way to promote nose to tail eating or...a 'free meal'
How much do you want for the MUSTARD sign?
Just a little bit big then a jackrabbit
More boks on going ?
Do you have venison stock recipe?
Love your content. I just ask could go a little slower. Your a professional. I'm a novice
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
Lol their food grade so safe and you think he’d be using just random plastic gloves 🧤 seriously some of these comments 😂
not if your a muntjack.
1 st comment
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 🇨🇦
great butchering, i could watch and listed to Mr Rea for days!