How To Butcher A Deer.

[@therightwayortheronway9741]

Scott, I love all your videos and have tried many of them since they are really informative and you make the subject so approachable for non professional butchers. I would love to see you do some charcuterie like prosciutto or capicollo or guanciale or duck confit. I've become interested in that as well since first getting into amateur butchery from watching your videos. I know you would debunk the techniques and help us all. Keep us the great work. Best regards, Ron

[@dankrump5833]

Skills man, been doing this for 30 years learned from my dad a butcher and love your techniques.

[@Loganb611]

Don't apologize for the duration. Its awesome watching you work.

[@fandog64]

This guy from the States really appreciates the effort you put into your videos Scott. My first deer butchery will be Scott Rea style.

[@johnsmith-mm1vt]

I always learn something new each video . I bet a few top chefs check out these videos as well as myself with basic skills.

[@TheRingVeteran]

fascinating, I will probably never butcher an intire animal, but I just can't stop watching I'm glad I found this channel

[@MartinAhlman]

That was an amazing watch. I loved it. People never ring me and say they have a deer for me though... I could use the practise!

[@applejack120]

Nicely done, never fail to please, rock on you mad drummer. Thanks for the lesson.

[@johanhultgren956]

Thanks for your energy and inspiration! / A Swedish hunter and dedicated follower

[@rbljackson]

Always entertaining, and educational at the same time. I was actually glad to see that you did most of that real time. You don't need to apologize for the time though....we are here to watch and learn!! No rush, if it takes 40 minutes, Id still be watching it! Please continue to do these videos on the deer processing! I absolutely would love to see you do this type of butchery on a whitetail or mule deer!! I would also enjoy seeing how you would handle the larger cuts on an elk. I think that would be similar to the red stags if I am correct. Last comment; I also enjoy seeing how you take these cuts and turn them into amazing looking meals!! Im sure they taste even better! Thanks again, and keep em coming!!

[@matthewmcgowan5164]

Scott It would be Awesome to see you butcher a nice big Mule deer!!!!!

[@oddforestcritter]

I love watching you work Scott, you are a master craftsman

[@misterb5712]

You do a bit of an awesome job! Brilliant! I fancy your little drummin beats and little ditties you sing in between or "down the middle" I should say. I'll be watching more you do a great job!

[@tomm2812]

Wonderful watching an expert a work. Best

[@megamidawl]

I have learned so much by watching your videos. Thank you!

[@caseyfitch369]

Scott, have you made a vid on how to prep and seal meat for the freezer? Could be helpful for people still using normal freezer bags

[@nicomeier8098]

Excellent butchery vid Scott, great to see how this works!

[@Jack-pe5xy]

It's always nice to see you at work. I hope to try your methods on one of our White tail deer here in North Florida USA. Maybe I will film it and sent it to you.

[@articulosventa8676]

Butchery at is point, my new hobby, greetings from Tijuana, MX.

[@jeffreycarey4210]

Great video, thanks! Toooooo funny "that's what she said"! 🤣

[@GinaLee1522]

Amazing! I was mesmerized the whole video.

[@223rocks]

Hi Scott. Letting them hang makes a huge difference. My problem is I don't have a walking fridge so I have to rely on the weather being just right. In Pennsylvania where I live hunting is huge so butchers can't allow hanging because they get so many that they don't have room,

[@dominicregos4902]

Scott, my butcher does between 800 and 1,000 whitetails every year. He always looking for someone good with a knife in hunting season. You could come over here to Pennsylvania for a little working holiday.

[@ubuntunewb]

Another great video Scott! BTW over here in Texas the old timers call the paddywack "wet leather".

[@codyperez6582]

Awesome i like when he say "straight down the middle!" I subscribe aswell nice content i do enjoy

[@MuppetNLL]

A few months ago i visited a butchering course for young hunters here in The Netherlands. I thought, i would do it without any issues. I expected it to be a bit difficult but not incredibly. I was wrong, holy fuck how i was wrong. Seeing you slice through this animal with such ease is amazing! someday though, someday.

[@creepershaunt]

Scott, come out to the USA this fall and we'll get you a white tail.

[@lumpyq6385]

Outstanding Butchery my Friend!

[@jbrobertsable]

Quality video! Everything about it was brilliant! Keep it up!

[@brewski118sempire]

Grind pile... Never heard that used here in the states. I wonder what part of the states it use commonly used in.

[@ducknorris9715]

nice! me and my dad saw a wounded deer on the side of a road, we had to put him out of his misery, he was hit by a car but the meat was still really good, only a little internal bleeding at the throat. best meat I ever had!

[@dickkentner2286]

ExplodingScience turnpike tenderiser

[@bryanmonson2930]

Informative and as always HIGHLY ENTERTAINING!

[@paulco4145]

Great job in this one, and absolutely great job Coops. I love animals and eating meat, but can't stand to see an animal suffer. Great work all around.

[@connormeads2933]

Love this channel!

[@OskoreiMick]

you make me miss and want to go back to butchering mate. would be awesome to work in a shop with you

[@olivervosper7088]

keep up the good content Scott your vids are great

[@gartengeflugel924]

Amazing! I really like your Videos. It seems to be so easy to butcher an animal if I just watch you doing it, but if I'd have to do it... I don't know :)

[@christiankramer5376]

do you ever use wire to help french the ribs

[@sargefaria]

Well done, as per usual my friend. Cheers

[@denniswilhoite6715]

Scott I'm wondering if you've done a venison sausage video- if not that would be a great one to see your take on. Another brilliant video here- cheers!

[@NavirBlackmoonCR]

Oooooh, so skilled! It was a great video, really instructive, I may try to do a better job next time I butcher a mutton. Thank you :D

[@neozambas]

Come to the US in October and I'll get you one. I'd love to watch you do this in person

[@beaverrick9789]

Excellent job, come to the us I'll show you a 200 lb deer.

[@metallitech]

Scott have you heard of the Remoska? I would be interested to see what you can do with that.

[@mydeadskinmask]

Is there quail in England?

[@TomsBBQPitstop]

I have never had DEER before! I hope to one day try!

[@70blondeboy]

In my opinion, it's pretty much the best meat there is, bar none. Can't understand why it's so expensive, especially here in Scotland where they are culled as vermin ! Thankfully I'm good friends with the local gamekeeper, who keeps me supplied with as much as I can eat - strictly off the record, of course :-)

[@dr.figvideos3303]

Any chance you could get your hands on a whitetail? I'd love to see you breakdown and butcher a whitetail

[@luisalonsofrancorobles7161]

you are awesome!! thanks for sharing your knowledge man.

[@ohgodyehyou]

Love the t-shirt!

[@70blondeboy]

Scott, another superb video. I never tire of watching everything you post. As always, you make it look so easy - but I'm going to have a damn good go at it, next time my gamekeeper friend offers me a deer :-) Oh, and please don't waste your time even replying to twats like Fredrik J - quite what they get out of trolling I don't know, but really, they don't even deserve 2 seconds of your time. You are, far and away, my all-time favourite KZbin contributor.

[@byronmcmahon2268]

Always giving me more ideas of what to do with my big old white tails here in the states thanx.... But do you not keep the bones for stock?

[@dlawndartw]

please come for american thanksgiving in pennsylvania and stick around for about a week or so

[@ritaklaib7750]

Do you have a shepherds pie recipe?

[@Loganb611]

Also - do you ever get bone fragments in the meat from using the saw, and if so, how do you deal with it?

[@xavier3961]

Hey Scott Enjoying the Videos as always. I have a question about Long Term Storage of meats in a deep freezer. Do you have any tips of tricks you can let me in on?

[@Tiss382]

Such passion and pride. Keep the vids coming :o)

[@walrusg9364]

Nice video

[@bonedoc4556]

How big do the deer get there? That one is fawn size here in the mid states.

[@justinvasauez3252]

can I use the deer bones for broth

[@ducknorris9715]

Justin Vasauez yeah we do it as well, works fine!

[@TheScottReaproject]

Most definitely Justin, all the best

[@RyanPhoenixAZ]

Justin Vasauez When I do lots of different stocks from bones I reduce the stock down a lot to a "glace de (whatever meat)". This is basically a heavily reduced stock. Then I put them in ice cube trays and freeze them. once frozen I put them in Ziploc bags. This way, when I need some extra flavor or a stock I only have to use a cube at a time.

[@briandawkins6174]

Scott Rea Can you make a vid sometime cooking with an eel recipe?

[@Sweepy372]

Of course...it's a crime to throw the bones to the floor as Scott does...crazy dirty way to take of a roe deer. I watch his videos just for the laugh. He should not be allowed to handle fresh meat.

[@junglejonny1000]

Hey Scott, do your deer that you have over there not have the big gland in the middle of the rear thighs like the deer we have over here? It is really off putting so we make sure we take them out. Also, can you give us some venison recipes like a venison casserole or venison roast/joint dish please? You're the bomb!

[@mr.Mikeyboy]

What's up ! U got awesome videos man i watch them all the time...quick question ..I know u said ur style of butchery for deer can work on any type of deer..do u think u can get ahold of a whitetail n show that cut up in a vid?

[@marlonandjosh]

is it possible u do a video on whole beef rump searating each muscle in the rump? cheers

[@sparkymark68]

Great video. thanks

[@chrismarshallmarshall1758]

What bought the deer down in the 1st place

[@pablothompson4990]

Using this vid now while I attempt to butcher my first roe deer, called him Jeff; naming him made the skinning harder I think

[@madx3937]

once again...gorgeous !!!

[@lambypie100]

Great video

[@gooseduk213]

Great vid .

[@mydeadskinmask]

I hope you get one of those white tail deers

[@justinvasauez3252]

I am a first time Hunter and I feel same way use all the animal of what can be used , just wondering if it ok to use the bones of the wild deer to make bone broth I am sure it is but wanted a second a opinion

[@russellwishman4211]

awesome.thank you

[@deanmacka4975]

that was good mate , we don't have those little deer over here in Aussie land but I'll tell you this we've got an over run of them stinking goat's so if you have a goat recipe that would be handy for us 😨😛😎

[@j.chaffin6519]

LOVE YOU VIDEOS BRO

[@vladdracula2643]

Mule deer are basically the same as white tail, but bigger.

[@amonleopoldgoth6383]

Great video. Where are your tools from, pal?

[@Loganb611]

You say that this was hanging for 10 days. I understand this is for aging and flavor, but how can you ensure the meat doesn't spoil while hanging? Under what conditions do you hang it? How do you keep pests from getting it?

[@TheeMrRasmus]

Jeeze Scott, did you really just bust out a "that's what she said" joke? But as always, fantastic work!

[@1911bela]

very nice

[@lodgefamilyhomestead8038]

how do you keep the carcass looking so good after hanging it for so long? i live in New York state and harvest whitetail every year. after a few days it turns real dark on the surface.

[@vmitchinson]

kevin lodge I hope you are ageing it a cooler.

[@Midnight14osx]

Could you tell us the reason of keeping it hanged for 10 days?

[@skwaaaaa]

Ahmad Al-Qarni improved flavor

[@vmitchinson]

Ahmad Al-Qarni It ages the meat, makes it more tender and improves the flavour.

[@themotochannelu.k5098]

Is that a muntjac or chinese water deer scott ? both great eating either way.

[@lanishab2646]

The Moto Channel U.K it's basically like a US deer only mini because the uk is an island(s)

[@petermontagnon4440]

Not too bad for a tiny deer!! But great video!!

[@sirkane5727]

How do you have the self control not to eat that beauty on the spot.

[@thelastone7139DS]

I would love to see you take apart an elk.

[@freakyfishy1]

Are you putting all these sinews into your mince pile? (If that's normal, no offence)

[@neurodiverse4414]

Amazing. How much does it cost for a whole Bambi?

[@ROMEYYOUROCK]

Steven Sep a rifle cartridge is just a couple cents

[@bonedoc4556]

Steven Sep Are you one of the 2 peta down votes?

[@Georges-MILLION]

SUPER !!!!!!!!! Georges

[@scuzzbecuzz]

Would you do that again, except slower this time....:)

[@spacecat86]

cute little rabbit ;) I had to say it

[@christiankelley3729]

Please make an audio book.

[@rickyboyz100]

Fuck he is good

[@jorgseitz7923]

whow, thank you!!!!!!

[@CharlesvanDijk-ir6bl]

Only deer? What about goat?

[@fgytshooting8335]

Dont Dice the Off cuts on the leg / Steak meat its to good for hrs of boiling. I cut into thin strips and use as Stirfry meat as it suits the quick hot cooking style substitute any thing thats Beef ;) the thin flank is good for this as its already the right thickness . also cut cross the grain makes it even more tender to eat

[@libe3846]

Watching this I'm wondering : did you ever cut yourself really bad ?

[@michaelst.george9856]

"bits of funk" haha.

[@SultanGmane]

Du bist cool

[@ArcadiyIvanov]

Question: Americans don't seem to bleed their deers. All the videos on deer bleeding feature guys with British accents. :) What is the advantage of bleeding a deer?

[@vmitchinson]

Arcadiy Ivanov Bleeding while the heart is still pumping gets the blood out. Years ago I had a big argument with a so called hunting instructor. I hate meat that was not been bleed properly. I live in Alberta Canada.

[@ArcadiyIvanov]

Thanks, I understand the process. I'm trying to figure out why I've never seen a single video by an American hunter on bleeding deer. What's the difference in tastes of bled vs unbled meat? I only tried restaurant venison. :) Also, the Brits seem to bleed deer by hanging them upside down when they are dead and cutting through the aorta letting the blood gravity-drain, i.e. they don't seem to bleed deer while it's alive either (at least not on YT).

[@ArcadiyIvanov]

Thanks! What makes the unbled meat taste worse? Adds a metallic off-taste? Or additional gaminess?

[@ArcadiyIvanov]

Thanks!

[@sirkane5727]

If you don't like blood in your meat there is a 75% chance you may be a homosexual.

[@justinvasauez3252]

wild deer bones are ok to cook for stock

[@ericekency8194]

What is this