How to butcher a roe deer?
Roe deer hunting not only provides a unique experience in the wild, but also offers high-quality meat that, if prepared and preserved correctly, can be a true gastronomic delight. In this blog, we will guide you through the detailed process of preparing and preserving roe deer, from the field to the kitchen based on the advice given by Pablo Ortega in his series “El corzo, del campo a la mesa”. You can watch the first episode for free HERE .
Step 1: Locating and Tying the Esophagus
One of the first crucial steps after the animal is killed 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 as it prevents the roe deer from vomiting up the contents of its digestive system during handling and transport.
Step 2: Emptying the Animal
The next step is to gut the animal, starting from the rear. 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 system, which reaches 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 the best quality of the meat, it is recommended to hang the roe deer upside down. This allows the blood to drain towards the head and not accumulate in the hams, which is beneficial from a gastronomic point of view. The roe deer should remain hanging for 24 hours to air out; if conditions are cool, it can be left for 3 to 4 days, which improves the flavour of the meat.
Step 4: Ripening and Skin Removal
The skin is left in place during maturation to protect the meat. When ready to process, a cut is made along the inside of the roe deer, starting with the hind legs. It is common to find larvae in the skin, especially in the loin area, but this does not affect the meat. It is interesting to count them and confirm this in the ACE study.
Step 5: Removing the Head
Once the skin has been removed, the head is removed. It is also advisable to send the head to the Spanish Roe Deer Association (ACE) for analysis, which can provide useful information on Cephenemyia stimulator and other parasitosis. Along with the head, there are other parts of the roe deer that are useful for the study, find out how to help in these steps: CLICK HERE .
Step 6: Dismembering the Roe Deer
The deer is cut up in several stages:
Shoulders: Mark the shape of the shoulder with the tip of the knife, open it from the armpit and cut it. 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 on the hip line and separate the skirt from the inside. With the roe deer hanging from one leg, gravity is used to facilitate the cut in the hip area. Then, a hook is placed on the hip and the next ham is removed.
Loins and tenderloins: The loins and tenderloins 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 the pig. The loins, tenderloins, ribs, hams, shoulders and neck are valuable cuts that can be prepared in various 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 used to its full potential, 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 flavour of this wild meat.