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THE BASICS OF DEER BUTCHERY. Kossowan walks you through how he handles a deer once in his kitchen. How to break down primals, seam butcher hind quarters and shoulders, remove the loin and tenderloins, and more. This is a saw-less method [boning knife primarily], so special attention is paid to taking apart joints and muscle groups. Ideas throughout on what to do in the kitchen with each cut. Finishes with wrapping, ready for the freezer. Butchering your own is the ticket to saving hundreds of dollars each year, and better understanding the meat you harvest. We believe that in the end it makes you a better cook, and further connects you to your food, . Field dressing is covered here.

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RUNTIME: 69 MINUTES