Hunting Roe Deer and Smoking it - With a Hearty Stew

[@Dingleowl1582]

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[@JFVIdotcodotuk]

Really enjoyed that! There isn't a whole lot of field to fork content in the UK.

[@Coldsmoking]

thank you very much for your comments. I do like venison and I think I will be going out with Richard again in the future to do some more hunting depending on the circumstances I will include pictures of what we shoot but I thought in this instance, it was a little gratuitous.

[@JFVIdotcodotuk]

@Coldsmoking understandable. If you ever start running courses again, do you think you could make a field to fork one work? It would need to be quite small scale to fit in with an appropriate level of harvest.

[@Coldsmoking]

@JFVIdotcodotuk it’s unlikely that I will be running classes again. Having said that, I may well add a little more content related to that subject.

[@andrewadam9544]

doesnt look like you removed any of the lymph nodes !

[@Coldsmoking]

yes, all the lymphatic system was removed as part of the field dressing. You can clearly see there are no lymph nodes on the hand or either the leg.

[@karenwalsh1793]

4 hours doesn't seem to be a very long time to cure that leg at a 10% brine.

[@ralfedge203]

Why do you sit the smoke generator on the smoke spreader? Wouldn't it help protect the smoke generator from drips?? Guessing the smoke spreader is only designed to be used if you're using an external smoke source?? Keep up the great videos..... Personally I'm unlikely to go out and hunt a deer, so keep then field dressing video to yourself, I doubt it'll ever be relevant to me!! But either way I'm an avid subscriber...

[@Coldsmoking]

The Fire box on the Stocker smoker is big enough for a larger burn tray. I’ll do a video on that this year. However, when I use that particular burn tray, I do tend to put it in the fire box so the smoke coming up through the smoke spreader has a chance to Spread out evenly. With regards to the Phil dressing I didn’t think many people would be interested in that particular aspect of the hunt and certainly from my perspective the focus is always going to be on what I do with the meat so appreciate your comments 👍