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Deer dilema!

joop
Posts: 144 Forumite


My son has been offered a whole butchered roe deer for £50. Is there a season for these animals? Can I relax and start licking my lips? Any experiences?
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Comments
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http://www.thehuntinglife.com/html/sections/quarry/roe-deer.html
Details of the hunting seasons... it varies by region.
And here's something on the rules for dealing game
http://www.businesslink.gov.uk/bdotg/action/ruDetail?type=REGUPDATE&itemId=1079357338&topicType=5&furlname=gamelicensing&furlparam=gamelicensing&ref=http%3A//www.google.co.uk/search%3Fhl%3Den%26safe%3Dactive%26q%3Dvenison%2Cdealer%2Crules%26meta%3Dcr%253DcountryUK%257CcountryGB&domain=www.businesslink.gov.uk
Having said that, I was recently given a leg of muntjac by a local game keeper... I assume that it's considered a pest...!0 -
Watch Disney's Bambi first, £50 saved.Posts are not advice and must not be relied upon.0
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They need to be culled otherwise their numbers grow too large and they damage crops.
I'm with hugh FW that I'd rather eat something that's had a happy wild life, and then killed very quickly and efficiently than some intnsively farmed animal who's had a pitiful life and for whom death is a relief
If in doubt check where it was shot and check with the landowner that they had permission to do so first0 -
Thanks for responses - have found receipes by Hugh FW using the whole critter so looks like we'll be eating deer cheap sts!
I agree with redfraggle, nice to know it's been trotting around the countryside and aparently it was killed quickly and efficiently - not trapped or road kill.0 -
We have a friend who is a deer hunter and have been advised to get a bigger freezer - seem to have a couple of legs in there at the moment and am currently researching recipes and looking forward to nice unadulterated meat.What is this life if, full of care, we have no time to stand and stare0
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When you get the carcass my advice is to butcher it right down (have lots of clear plastic bags and some labels). It can be very irritating having overly-large portions of frozen meat, it's not very practical. If you don't have space outdoors you can use the bath for the job. Try to have 2 or 3 sharp knives ready (and a sharpener) as they will blunt quickly. Knock it down into joints, steaks, stewing material etc. If you have a mincer and some casing etc, you could make up some sausages too, which can be a fun family activity (no joke!)
Edit: Oh, and an axe (hatchet-style) can be very handy with larger carcasses.0 -
Fortunately it was already cut into joints and we had the first of it last night - oh yum! Dunno why it's not more popular - no fat and melt in the mouth!
Thanks for the advice everyone.0
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