How To Butcher A Haunch Of Venison.

How to break down a haunch of venison.With this video i show you how to get a higher yield from the hind leg of a deer.The Venison Haunch is broken down, into its 3 muscle groups, then trimmed and tied, the shank is french trimmed, and the rump/sirloin tip is, steaked, resulting in more manageable/usable cuts, which equals less waste, and more kitchen friendly roasting joints.
This method can be used on any species of deer to great effect
Many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

[@BravingTheOutDoors]

Scott, First off, I love your videos. Second, I'm somewhat new to the UK and am trying to learn the food culture. I was wondering if you could make a video with all of the uses for cheap cuts. I was also wondering if you could make a video either recommending things to try or better yet, making them. Butchery here is far more advanced to what I'm used to. There are far more cuts to choose from and do things with. For instance, I had featherblade steaks which were amazing. In other countries you can't even get this cut. Or, I tried to both steak fry a skirt as well as making it into a stew (I prefer the stew!) and again, you can't even get the skirt anywhere else. So things like that. Nice cuts to try, interesting English dishes you think people should try... etc. BTW, I'm a sucker for OX tail and beef shank stew =]

[@raynmaker]

this is perhaps a strange thing to say, but i find your breaking down videos incredibly comforting and calming to watch for whatever reason, as well as enormously helpful and informative. i'm an illustration student so watching you take apart animals with your amazing amount of experience and knowledge has helped my understanding of general musculature and anatomy tremendously. cheers, scott!

[@aaronhilburn]

Mouth is watering as usual! Also, at 13:36 he said "Bob's your uncle..." Did anyone catch that?

[@TheScottReaproject]

+Aaron Hilburn well spotted Aaron, wondered who would pick up on it mate..nice one

[@michaelstammers8366]

Or 'Robert is your father's brother'. When you were a nipper he would carry you up the apples and pears.

[@CoffeePot42]

I had an uncle named Bob! lol

[@LetsMakeALittle]

I chuckled when it translated in my brain.

[@christianspencer9584]

Popp Central

[@petefroud5308]

Time to launch yourown range of knifes etc Scott.

[@Adam_Garratt]

Those cuts look so tasty. So much I would like to do with them. Cheers Scott for yet again an awesome video ☺

[@rbljackson]

I SO much enjoy these butchery videos on the deer!! As a hunter I know my finished products NEVER look finished like yours do....but the information provided here is so valuable. Thanks so much!! For follow on videos, I would also enjoy seeing how you cook up these different cuts of meat. Always looking for ideas. I especially like how much faster it is to leave those main cuts as roasts. Quick and easy.

[@TraitorVek]

How long hung before the Butchery Scott? It Helps the flavour kids! :)

[@LetsMakeALittle]

I propose a new drinking game: Every time Scott says, "gently" take a drink. Every time he says, "just the tip", take a shot. ;)

[@ocean374]

i like it very nice and well done you a great teacher cant wait till my deer season starts.

[@rowluxillusion5235]

Scott an absolute gem of a video, I don't want this to come out the wrong way but this video tells the viewer exactly the value of a good butcher, and shows you really get what you pay for with quality butchery. Deeply impressive.

[@g8trsaur]

Thank you again! Love watching your show, :D!!

[@bryanhamilton1234]

your videos are amazing and are my go-to source for information when I butcher my own wild game. Thank you, from Texas.

[@ELTALLERDELCARNICERO]

impecable trabajo, gracias scott

[@petefroud5308]

Great work great skills.

[@MOOSEDOWNUNDER]

Just a great way of making a cut go so much further. Nice one lad. ATB Moose.

[@ronhart288]

Excellent job cutting up the side of one hine quarter for several meals! Thanks Ron.

[@CrittersCanoeing]

From a U.S. butcher, well done Silver side = bottom round Top side = top round Top rump = sirloin tip Salmon cut = eye of round

[@braveheart198251]

where is the knucle =round steak?

[@CrittersCanoeing]

the sirloin tip is also called a peeled knuckle, if you take the whole of the haunch, after the "h bone has been removed, and cut off the end from the "h bone" side just behind the ball of knuckle that would be the rump roast, then slice the remaining into round steaks.

[@DarthNater246]

"For the stock pot" make this video happen. It's starting to get to soup and stew season. Need some good ideas. Well done as always (pun itended). Cheers.

[@CoffeePot42]

HAHA, hear the dog going for bone. LOL Sounds like Dino.

[@billcarr6392]

Hi Scott,any chance of a video on how to make a giant yorkshire pudding?

[@oddgeirvarhaug7087]

Hello Thanks for sharing this. Just wondering if you in future videos could explain the properties of the different parts . What with most flavorful , most tender , require long cooking time , etc.

[@craigbennett47]

Thanks. I am going to do this with a kangaroo leg.

[@nickotto4539]

Practicing my knots should be a priority, but those bands. Those elastic bands just tighten it up nice. Also, "Robert, your mother's brother". Help out a yank, what did you just say?

[@lolzaas9186]

Robert = Bob Mothers brother = Uncle Bob's your uncle.

[@joef8085]

It's a saying used in the UK that means 'and there you have it' or 'and there it is'. If you've heard of the saying 'Bob's your Uncle, Fanny's your Aunt', it means the same. Dunno why we say it but we just do!

[@ShaneWalta]

@@joef8085 www.urbandictionary.com/define.php?term=Bob%27s

[@Ironrider88]

You should take a holiday to the US, do some exotics like gator.

[@glen1arthur]

It is interesting hearing the different names for the cuts around here we use many different names we are very diverse region. We use different Euro, Slavic, America, UK, and even Cree names for things here. Makes for great food I love going to all the fall suppers. Great video.

[@louisleoncini9240]

Shot some small deer like that in North Carolina. Good eating.

[@yvonnestowers2274]

I have one in the freezer , once it's thawed how do I get the wildness out

[@JavinCarelse]

yvonne stowers don’t over cook it. That’s the trick

[@robbuechner3647]

what your calling salmon cut we call eye of round. we call it all the top round, bottom round, sirloin tip and sirloin. I'm cutting up a deer tomorrow. great vids

[@benp8136]

Great video mate. One I know I'll be referring to in the near future.

[@andybrooks8068]

why takes everybody the femur bone out? just cook it in whole an chuck it easylie out later. easy peasy :-)

[@stayniftyGuyFaceMannPersonDude]

Lovely cuts, cheers from California.

[@deechonada]

+irfan khan cheers from heaven

[@CharlesHughes310]

Wow well done as always Scott carry on! What it mean "Bob's your uncle" ?

[@dicksatan6444]

Charles Hughes “And there you have it!”

[@ShaneWalta]

www.urbandictionary.com/define.php?term=Bob%27s

[@davidlawrence8512]

I think you should invest in a head cam.. could give your viewers a better angle of your work

[@sidwills]

Epic video as usual. Any tips on cooking those bad boys? I've mastered frying venison steak and my braised/casserole is amazing, even made a few burgers, but I've not done any roast joints yet.

[@lugenbeel123]

sidwills braised casserole?? Please tell me more. Lol

[@Extort713]

Just got into this channel a week ago, loved watching the evolution of the channel and the tattoos.

[@reubenjohnson3865]

Isn't there a gland in there somewhere that needs to be removed? Your videos are always great. Thanks!

[@RandomChannel967]

Another great video Scott! I've broken lamb legs down a little like this a few times. Like you said, turns one 'meal' into half a dozen! Thanks.

[@richard2mitchell]

0:50 you need to grind that knife some...all the nicks!

[@spudrubble]

Mule deer, my fav since I hunt for meat not for rack.

[@michaelsullenberger3885]

Always heard that salmon cut called the "hidden tenderloin." Heck of a good steak.

[@Insubordinate1204]

I’ve watch this video untold number of times. Honestly one of the best videos of breaking down Deerham I’ve ever seen. With that being said I still feel lost his last year’s Easter egg every time I do it definitely doesn’t look like what Scott’s doing. Finished up at Deer my daughter killed this week did OK with it but nothing like this. I will say the top round is easy to identify and it often ends up with a crockpot with vegetables and a good stock it is fantastic

[@johnbalasa711]

Nice job, it shows you're craftsmanship.

[@waynechambers4522]

Scott why do yous call that knuckle a knee cap when the knee cap is the first joint up from the hoof on the front legs and on the hinds there is no knee joint and if you think there still is its on the joint were the gamble goes i never seen a animal with a knee cap in is thigh yet

[@brannonbrown7720]

Great video and thanks for being a good teacher greetings from Mississippi

[@bd23002]

Nice vid mate. what Part of England are you from?

[@btsaucedo1]

Do you age venison meat or not? Ive heard pros and cons for both schools of thought.

[@Kosekans]

Please more of the butchering videos :-)

[@Sczelag]

THANK YOU VERY MUCH!!! I needed to know how to do exactly this. Bagged an Axis deer in Texas. Got a little turned around in the leg while butchering. This helps so much. Awesome Job!!!

[@druinjun5668]

couple of requests for future vids Scott. 1. A stock making video with storage options. is it canned? (i have no idea, and don't like wasting bones) 2. how you package your butchered meats. :) if you could, that'd be great

[@Jzwiz]

amazing video as always :D keep em coming

[@misty3502]

Venison's soooooo good expecily in pepper sticks 😍😍😍😍😍

[@scooby2142]

Superb !

[@donaldleask8893]

Another excellent video. So useful for when you're starting 'proper' (i.e not the standard 2 x backstraps, 2 x shoulders, 2 x haunches + bits) butchery. Scott really does do the best butchery vids I've seen.

[@Gdwmartin]

Awesome job Scott. The next Caribou or Moose we get I'm certainly going to be using your advice and my brother and I will be cutting it up ourselves. You're an inspiration to be sure!

[@jamesdooling4139]

I'm a subscriber for videos like this; I fully expect to survive the Zombie Apocalypse because of the SRP.

[@HallgeirBakken]

These videos are fantastic, Scott. They de-mystifies how to prepare game the best way around. Just took a recap of this video today since I´m about to collect half a elk later on that I´m gonna turn into some fantastic dinners. Thanks for all the effort you put into this project

[@mrtips2175]

Really nice Scott , any venison roast recipes in the future ?

[@pvtimberfaller]

Red deer are almost the same as our elk sir, I think they can even cross breed.

[@marshmellow3110]

Love the different names of the cuts compared to the US.

[@Gazerdensplat]

We were given a haunch by a neighbour. I’ve never cooked one before and certainly never de boned one. I followed your vid. and did the job easily. I followed your roasting advice too. It turned out perfectly. Cheers.

[@rbljackson]

I absolutely love when you break down the game animals. This one was especially useful because you focused on 1 piece haunch (Hindquarter for us) and really focused on the different cuts. I saved this video as a shortcut for reference later.

[@ATMR34]

Just to awesome 👍, many ideas pops in mind seeing how beautiful those cuts will look in differents dishes, as always Scot Fantastic video 👍👍👍👊

[@paulco4145]

Brilliant Scott, thank you! I really enjoy watching you use all of your tools, old and new. It's nice to see you cycle through them, and is a subliminal reminder that just because one of them is old, it's still as good as ever.

[@lugenbeel123]

Watched this while cutting up a whitetail, works great! Many thanks from America!

[@AbyssalTentacle]

I smoke my haunch and eat the whole thing like a giant turkey leg

[@kelseymorris8771]

Great video bud! I wish more folks processed their own venison. You pay a lot and lose to much at the processor.

[@chrissing64]

Sir you are a master and its a pleasure to watch you work

[@natehawks2151]

I was watching your video and my wife heard and asked "Why is James Corden cutting up a deer?!"

[@Tc867]

Beautiful Scott! Many thanks

[@larrycanepa]

Scott, absolutely love it, as usual. Thanks for continuing to show us butchery, as this is such a lost art. Much appreciated!

[@seankelley6791]

Thanks for anothet great video Scott.

[@Nebechadnezzar0311]

ever faithful I scorn to change!

[@BlakEnergy]

you are a true master of meat!!!

[@Gixer750pilot]

That salmon cut looks good enough to eat raw!

[@rwatts2155]

Thanks! Very informative video on butchering a venison haunch.

[@michaelhart120]

Hello Scott, Great video! Please can you post a link to the bands you us to tie the joints?

[@powpowmaster]

Homie, I know it's an older post of yours but that vid was $$$

[@l9512]

"Just the tip" that's what she said.

[@Dave0Star]

Don’t toss the femur ! The best bit is inside !

[@christianalexanderthegreat8941]

I don't know how I ended up in here. I have a stats exam to study for tomorrow ffs.

[@katyaks8770]

Hope to try on a whitetail.

[@unclelouie1927]

Awesome video as usual! I give my roe haunches the exact same treatment. Love it!

[@christinagustafson6841]

Super, very helpful for my husband with his lovely roe doe.

[@towerswe]

Man, you're an artist with that knife. Thanks for the education.

[@nebraska39]

top quality as usual, Scott I would happily pay for lessons :)

[@gizmogoose.2486]

Almost. You should consider doing that for a living!

[@robert12321able]

He's a master butcher I think.

[@gizmogoose.2486]

+Kirkheim Hey...seriously!

[@deechonada]

butchering is his job

[@gizmogoose.2486]

Hahahahaha...yes. Yes it IS.

[@burno652]

HAHAHAHAHAHA well played bro

[@markdonahue]

Thanks again for a great video. Just wondering, do you hunt the deer yourself? If so have you been involved skinning and cleaning out of the insides, and would you be willing to make a video on that stage of the process? Thanks!

[@dp123dp123]

.yuyyu

[@keithc7262]

Thank You as always Scott

[@carlossmith7815]

U should see the mule deer in the us

[@jeffstaggs4956]

such a beautiful cut of meat.

[@orbits2]

first thing is trim off the dats

[@pinkponyofprey1965]

Hallo my deer friends ...

[@erickescobar7271]

awesome vid man keep it up

[@TheSteveF]

Great upload as always, cheers Scott.

[@nicholasluzetski4993]

What type of knife ???

[@Richbirdhunter]

Do you age wild game?

[@kathleenk.9100]

Is the haunch a tough cut?

[@OrbitalRescueSage]

Awesome, now where can I get this meat in the US? I'm tired of having to beg off of hunting co-workers.

[@jakesworld854]

go hunting,

[@OrbitalRescueSage]

Jake Stevens no classes on hunting and no one in this "great" country of mine, is willing to teach anyone, at any price. So fuck'em. for the cost of a house, you can go on safari hunts in another country and watch other people shoot exotic animals, not quite the 'what is a mule dear and how do I it?"

[@OrbitalRescueSage]

Jake Stevens Maybe if hunters weren't all colossal dicks, more people would know how to hunt, but since 'protecting my fav place to gank deer while drunk' is the standard huntard creed, I have to make due with what scraps of last years' kills I can get. Seriously, everyone I've met that hunts, fishes, and shoots guns, goes out and gets drunk to play with live ammo.

[@eamonnmccallum2282]

great vid again scott

[@kenknerr7226]

Do you have any videos of breaking down a horse?

[@ELTALLERDELCARNICERO]

i have a beaking down a horse searching 4 "abrir delantero de potro" but is in spanish

[@pistolpete65]

Ken, as Scott say's all mammals are basically the same framework, once you master one the basic framework is the same, just the size that varies. having spent 3 years butchering pigs, there is not much difference between the cuts of those or deer, butchering a cow would be different, but essentially it is just the different cuts of meat, different name, the basic mechanics of butchery are still the same, just the different name for specific joints of meat that change from the species you are butchering, the basic butchery is the same.