How to butcher a roe deer?
Roe deer hunting not only provides a unique experience in nature, but also offers high-quality meat that, if prepared and preserved correctly, can be a true culinary delight. In this blog, we'll guide you through the detailed process of preparing and preserving roe deer, from the field to the kitchen, based on the advice Pablo Ortega shares in his series "Roe Deer, from Field to Table." You can watch the first episode for free HERE .
Step 1: Locating and Tying the Esophagus
One of the first crucial steps after killing the animal is to identify the point where the trachea and esophagus enter the rib cage. Once located, a knot is tied in the esophagus. This knot is important because it prevents the roe deer from vomiting the contents of its digestive tract during handling and transport.
Step 2: Emptying the Animal
The next step is to gut the animal, starting from the rear end. To do this, the diaphragm is cut and all the viscera are removed, including the tongue, trachea, lungs, and the final part of the digestive tract, which extends to the rectum. This process ensures that the roe deer is completely clean in the field.
Step 3: Hanging for Blood Drainage
Once brought home, for better meat quality, it is recommended to hang the roe deer upside down. This allows the blood to drain toward the head and not accumulate in the hams, which is beneficial from a gastronomic point of view. The roe deer should be left hanging for 24 hours to air out; if conditions are cool, it can be left for 3 to 4 days, which improves the flavor of the meat.
Step 4: Maturation and Removal of the Skin
The skin is left in place during aging to protect the meat. When ready for processing, a cut is made along the inside of the roe deer, starting with the hind legs. It's common to find larvae in the skin, especially in the loin area, but this doesn't affect the meat. It's interesting to count them and verify this in the ACE study.
Step 5: Head Removal
Once the skin is removed, the head is removed. It is also recommended that the head be sent to the Spanish Roe Deer Association (ACE) for analysis, which can provide useful information on Cephenemyia stimulator and other parasitic infections. Along with the head, there are other parts of the roe deer that are useful for analysis. Find out how to help with these steps: CLICK HERE .
Step 6: Cutting up the Roe Deer
The roe deer is cut up in several stages:
Shoulder: Mark the shape of the shoulder with the tip of a knife, open it from the armpit, and cut it open. If the shot affected this area, the damaged part must be removed. This process is repeated with the other shoulder.
Hams: To remove the hams, place the knife along the hip and separate the flank from the inside. With the roe deer hanging by one leg, gravity is used to facilitate the cut in the hip area. Then, a hook is placed in the hip and the next ham is removed.
Loins and Sirloins: The loins and sirloins are carefully removed from the trunk. The ribs and neck of the roe deer are also used.
Comprehensive Use of Roe Deer
Every part of the roe deer can be used, similar to pork. Loins, tenderloins, ribs, hams, shoulders, and the neck are valuable cuts that can be prepared in a variety of ways to maximize their flavor and texture.
Roe deer meat is a delicacy that, when properly prepared and preserved, offers a unique culinary experience. By following these detailed steps, you can ensure that every part of the roe deer is utilized to the fullest, providing a delicious and sustainable food source. Dedication at every stage of the process, from field to table, is essential to preserving the quality and flavor of this wild meat.
Author: María Balletbó