Venison. Field To Fork. Part2. Butchery/Processing.

[@TheChumba87]

im from across the pond in Texas and I love your videos. Thanks for the great videos

[@nickotto4539]

Thanks for sharing your first hunt. "Its not a mega-trophy" Sure it is, its YOUR trophy. Don't let anyone tell you different.

[@davegray02]

You have a lot of fans from across the pond, my friend. Another great video

[@ronwalton6576]

I have been processing my own venison for over 30 years and I still learn little tricks by watching your videos. Fantastic job.

[@wr3ncher]

I'm happy to see you actually hunt and the lack of waste. This has been highly informative

[@jasonmuir71]

Scott, I've been watching you for at least a year now and I can't thank you enough for being such an inspiration. My wife Nancy is ecstatic with the dishes I make for her following your videos! You are a truly an amazing inspiration! Thank you again and keep doing these amazing videos! Cheers mate! Jason

[@KK-nd9rr]

Had me reminiscing when I too harvested my first deer. I dressed and butchered it myself inspiration courtesy of the SRP! And I've even managed a few of the SRP venison recipes. Keep on doing the Lord's work Scott.

[@viasha]

thank you for so many expertly down to earth vids, much enjoyment & education🌼🌻🌺

[@Extort713]

This is one of the best channels on youtube, hands down.

[@firstcitizen5042]

Thank you so much for helping to preserve our western culture.

[@greyfur3026]

Finally someone else knows how to hang deer. Hide on makes quick work of cutting and saves although of dark meat. I have done it this way for like 20 years.

[@theguyinmaine]

Deer season around the corner, and so many incredible cuts and recipes. Wish I found you years ago. I see venison in a whole new window. Not just freezer food anymore, venison can be gourmet, all in how you think..

[@jakeavalos8073]

Hey Scott, good to see you're back at it with butchery, your videos helped me learn my craft and gave me more knowledge than my masters ever did.

[@Godwillsit308]

Love your chiller.

[@beaverrick9789]

They are all trophies my friend, What a great use and respect for one of God's creatures. Excelant job.

[@bradyleblanc6353]

Cajun from Louisiana here, love the videos this was one of my favorites.

[@robinaustin1034]

Hi Scott another great video. I love your stuff on here, and I love the way you say "That's how I like it" Cheers big man

[@LomilomiHealing]

Making my mouth water at the end of your vid. Great job mate...

[@galhuntermidlife5397]

Couldn't find butcher gimbals but I did find an American seller of the Mora roeing knife. Ordered and on the way! Glad I found your video channel today! I'm even more excited for my upcoming special deer hunt.... So much prepping & cooking to do!

[@richardcyr9040]

"Que l'on amène mon goûteur!" And I would come. Love your videos from Quebec, Canada 👍

[@asustainablejunglewayoflife]

Outstanding Scott. Beautiful Field to Fork.

[@davidadams7602]

The skull with the 7.62 in it! so badass!! would love to make/get something like that for my wall! Really enjoy the concept of traditional butchery, although I don't have time to get into it right now, appreciate all the videos man keep it up.

[@gordonburns8731]

Another brilliant video, Scott, as usual.

[@vladmorar6537]

"With a nice small knife..." said the Chef wielding a 50+ cm scimitar :D

[@resistancerequiem1798]

it's a samurai sword :D

[@johnvaness8445]

LOL

[@simonsmith9363]

I like celery salt and black pepper on my backstraps, served pink!! Congratulations on your first deer.

[@bcwolters]

Can we see who the 2 vegans are that disliked this video? I especially liked the moment you were mopping up the juices! Great work Scott!

[@AtomSphere]

This Video Rocks Highly Detailed and specially cookery was Great ''Grill''

[@gerardjohnson2106]

Scott this takes me back a bit in time. We butchered the deer, cubed the chuck and made stroganoff with morels and ramps. Neighbor could you please do such a recipe for an old man west of the pond? Memories!

[@buckshot0203]

Awesome sounds like you enjoyed the hunt and are reaping the benefits

[@bswins9648]

Another brilliant video. I love your dedication to Quality v. Quantity when producing content! Also, cheers for the earlier bonus vid. I'm at peace for the day. 😄

[@SSHitMan]

I'm going deer hunting for the first time in my life this November, hopefully this video will come in handy!

[@ermannodangelo1062]

Awesome job butchering that venison. That's how I like to do it, all with fillet knife, no bandsaw, no bone.

[@MrCharlie1258]

love the journey of this scott

[@davidthompson2226]

Great vids Scott. Wish we had a small deer over here in the USA like that. The deer I shot this past season was 150 pounds, and it was a doe in me back yard. As I have gotten older, I find myself fishin more than hunting.

[@cdmjr76]

I am so hungry after watching this video! Too bad I can't go hunting in the suburbs of Atlanta @ 12:30AM! :D Enjoy your channel very much, thanks.

[@steinderbush]

Scott, very awesome video, could watch you cutting all night!!

[@TheSteveF]

Another great upload. Cheers big man.

[@OldJoe212]

Always enjoyable. I'd like to see a video on caring for your wooden cutting board, if you haven't already.

[@Michael-tr4st]

Sick tat in the crease of your elbow, old school rocks dude!

[@YXUHUNTER]

My GOD.. a .308 ... are you MAD??? This size deer may be a .22! Love your videos!!! Love them a LOT!! Take it easy on the bullets! With LOVE from Canada!

[@abefrohman1759]

Congratulations on your first deer.

[@Makoez]

Love all your videos. Keep up the good work.

[@benp8136]

Love it. Great video, always interesting and mouthwatering.

[@shane5497]

Another fine video. Thanks Scott.

[@kevinbaker6168]

Nice equipment. I had some nice older butchering equipment, but per modern sanitation regulations no longer modern. (Wooden handles and carbon steel blades.) One thing I would have made a special mention was to reserve your bones. Put them into the oven in a roasting pan with herbs and aromatic vegetables. Roast them at high heat, then put them into a large stock pot to make stock. Reduce the stock, chill, remove any fat that rises, then put into small containers and freeze to use for making sauces and gravies. Only then should you throw out the bones for the dogs to chew on.

[@abrasdwe]

Love that gimbal.....great to keep the haunches even on both sides 👍

[@bunnysniper22]

Excellent video Scott, I shot my 1st Roe buck at the weekend past with my new custom rifle ( i have shot many before but this was the 1st with the new rifle ) and i used one of your earlier videos on how to butcher it. I was able to de bone the haunch and get some really nice steaks from it, cut out the back strap and portion it up the lot. Thanks for the great videos mate. Craig

[@blueblood7610]

Scott, if you would move to the States and open a restaurant, I would eat there every day! But please make it somewhere in the South.

[@northof50now]

Love the hook-knife, albeit they can be difficult to sharpen without dedicated stones shaped to the hook.

[@northof50now]

Scott, if you have access to a Dremel tool, they have a small buffing pad which works well with some polishing compound to keep them honed. The only thing I've found to sharpen them is a diamond steel. I generally don't care for the diamond steels, but it's the only thing I've found to fit the hook profile. Best of luck. Nice to find new kit. Also - LOVE the chiller.

[@Top_Shots_Photography]

Another great video, Love the videos that looked so tasty !!! congratulation on your first deer.

[@junglejonny1000]

Congrats on the deer Scott. On one of those little fellas like that, might I recommend perhaps a 22-250 or a 17hmr so there isn't so much shot damage. The biggest I would go is a .243. Great video as always!

[@yellowbellyoutdoors2955]

The only legal caliber you suggested was 243, which has the capability of firing a 100 grain bullet, smallest bullet a 308 can fire is 100 grain, so what's the difference?

[@patrickirish9427]

Too bad you don't have big whitetails like we do over the pond! Great video I really enjoy your videos Scott. I enjoy butchering now.

[@gregorsidler3962]

Great work as always!

[@mobstamaniac]

Perhaps a video could be done about how long meat should be kept after being harvested? Also wonder about condition, don't know anything about it so I wonder about the discoloration of some of the meat there, does that matter? Etc.

[@robertkelly3313]

Nicely done, sourdough bread lightly toasted would have been a1 for me but never mind it looks fantastic.

[@randydye6499]

hey Scott..great video. congrats on your first deer. if you are ever across the pond look me up. ill take you hunting whitetails and share some of my favorite dishes with you. awesome vid. great shot. keep on doing it

[@randydye6499]

by the way. i also butcher and process my own deer and wildlife. great job.

[@Canada-gs3jc]

Great Job Scott. Love your vids!

[@dlmoore8996]

delightful...& delicious...

[@buckthetrend741]

Awesome, well done mate, looks amazing....!

[@craiglombo1766]

Mouth watering Butchery

[@dldarby82]

I'm over here in Texas as well, apparently you're popular over here. Venison being so lean, you should try it with a rosemary garlic butter. My kids and I recently got into making our own herb butters, and our rosemary/garlic is perfect on lean meats.

[@TheGhextreme]

I enjoyed that right up to the point were you ate it and I didn't. Got to get a deer now.....

[@crazy_moon]

very informative video, Thankyou, but wow thats looks so tasty when cooked my mouth was watering!

[@robertgray821]

I would honestly love for you to travel around the former British Empire doing this kind of stuff. It would be quite educational to see you do a Brit take on the variety of game that is available throughout the States, Canada and Australia alone. Bear, moose, antelope, turkey, kangaroo, reindeer, alligator. There is a distinct art to hunting and preparing each and while many people (especially in the U.S. and Canada) actively hunt and are familiar with breaking down what we take, getting a professional butchers guide would certainly be worthwhile.

[@Lafayettelyle]

I'm perfectly satisfied with him showing off the game in his backyard. And that beautiful EU countryside he is obviously proud of. Amazing to me how similar our game is.. Deer rabbit hare Geese Duck quail , woodcock and so forth.

[@TheLoneComic]

You're an artist. The LC

[@k.s.3748]

So glad I subscribed, I have learned a lot from you, Thanks!

[@johnfernandez5131]

where can i get that knife w/the ball on the end? Magnificent!

[@williemag4094]

Thank you so much Scott.

[@beaverrick9789]

Scott, can you give us a link where you got that cooler? Thanks

[@coops9871]

loving the cartridge in the trophy

[@MOOSEDOWNUNDER]

Congratulations on your first kill mate, it is so important to take it through the entire process. I shoot Sambar deer here Scott (check my channel playlists for size difference) we don't normally hang them dressed but i have heard that its the way to go with Munty's and Fallow. On a separate point, do you have any fish vids lined up mate? And yep, thank the sodding EU for their bollocks approach to health and safety regarding Stainless Steel. Quality as always mate. cheers Moose.

[@Hebert998]

I've been processing deer for 17 years. my favorite knife is a lamb skinner.

[@LFCkings2005cl]

Hey Scott what's up great episode

[@GavManby]

Great video. I see you like a touch of Colemans mustard haha!

[@GruntBurger]

Love your videos, Scott! .308 is rather excessive for a critter of that size, might want to consider .223 or .270.

[@cmarnold78]

Yeah, was going to check back on which rifle they used. Definitely a .223. Half was gone!

[@snsfabricating]

Congrats on your induction to the backstrap brotherhood. Across the pond, it's customary to paint the face of the new hunter with the blood of their first kill. However, the new hunter is usually between the ages of 6 to 10. Better late than never. Backstraps for life!!

[@kingdes32]

we still use gimbles, ours are antiques judging by the nice new ones u have.regards from here

[@lanishab2646]

I love this channel so much good on ya mate

[@sli8]

You should take a vacation to the states, I'm sure that we can hook you up with a nice big whitetail buck and plenty of other wild game.

[@TheVeganeater]

Great stuff.

[@adamvinson8991]

I am getting ready to go elk hunting in September. I would love to see what you could do with an elk. I am sure my mind would be blown.

[@Rich77UK]

Slightly off topic. I am dead jello us of your old Colmans and other tin collection. Lovely.

[@albertvalencia4968]

Scott, as you know, nothing better than blackstrap cut into medallions, with fried potatoes and onions, for a hunters breakfast, during a long hunt with friends! 👍

[@franknz1797]

Great Scott thanks

[@SansaStarkofWinterfell]

Hey Scott... I wonder, do you use the bones to make a bone broth from these animals? If not, you ought to, or at least have someone do so. Very good for you or someone else who would like to do that. 🌱Be Blessed ღ 🌼

[@burningdaylight4146]

scott...quick question how would I make a Garlic butter sauce? I garelic and butter, anything elsevthat you add? and mince the garlic- correct?

[@dlawndartw]

outdoor edge's swingblade is a good skinning knife too

[@Trapper234]

Awesome video! Thanks

[@aus71383]

lol omg like a barber does shaving the back of your head?!? you are so hilarious Scott!

[@craiglawson4390]

Love your You tubes Scott and I am learning a lot. One problem I have is the cracks in your chopping block. Dose it get meat ,germs bacteria in it. I live in the top end of Australia and I spray all my boards knives with vinegar.

[@aussiesambarbrigade2211]

Thumbs up right there mate., but I rekon you should look at getting a smaller caliber for the little munty 308 seems bit overkill just sayin’ 😅 luv ya vids Scott 👍🏼👍🏼

[@easy_ky]

I love your videos Mr. Rea. A lot of my friends, up here in Canada, hunt and I've really wanted to do it myself but I've never shot a deer before let alone dressed and butchered one. I want to know as much as I can about butchering a deer before I do it and I trust my friends know what they're doing but I feel the more you know the better. So a couple questions, if you wouldn't mind. I noticed some brown green stuff on the inside where the guts used to be and was wondering what that was and what you should make sure not to eat. Same goes with the wound. Can you eat the bloodied or bruised meat and if so how would that effect flavor or anything else. And one more question along these these lines would be silver skin - I notice you leave some in and throw away some. I know it gives a gamy flavor so when do you leave/discard it. Hey I appreciate it, eh. Hope you read this! Kyle.

[@cory35hogan]

Always a thumbs up for the theatrics for the word 'bung-hole'.

[@Billy2011C]

*Bum hole

[@wr3ncher]

Got enough mustard up there??!

[@defooraap]

"OCD of the knife" It's commentary like this that separates this channel from the others in it's category for me.

[@FloydofOz]

Congratulations on your first deer! Could you elaborate on the decision to keep the hide on while in the cooler? I thought it was best to remove it since there are so many glands attached to it. Not sure if that's true or not. (Great shot, by the way!) You've got to make your pilgrimage to the USA to get a white tail deer this year! I can see you decked out in Walmart camo and a blaze orange hat/vest, carrying a 12 gauge slug gun to a ladder tree stand for a November hunt! I'd love to see you butcher a full grown white tail and what could be more classically English than going to America? :)

[@muzzynat]

What do you think about knives with replaceable blades (Havalon makes some, as does outdoor edge in the states), I like them for field dressing personally.

[@russell5790]

So undercooked it is almost ready to get up and run around the plate scott :)

[@Max-dz2ux]

lol it's medium at most, barely pink

[@washingtonwebfoot9908]

Venison has virtually no intramuscular fat. If you cook it much past medium-rare, you're going to have a tough, dried out old piece of shoe leather and taste about the same too.

[@washingtonwebfoot9908]

What he cooked is actually a bit over done for venison.

[@yodachef]

it's cooked perfectly , anymore and the texture of venison filet is ruined

[@Hebert998]

and nice job keeping the hair off. and you are right. hanging them with th hide on is the way to go. if you skin it and then hang the deer you get the cold black jerky. you know what I am talking about.

[@calebchristensen900]

Love your videos man!! One more from the lone star state, my only knit pick is more of a question. Was a 308 the only rifle you had access to? I mean yes the buck dropped fairly quickly. But it's a bit of an overkill for something that doesn't get any bigger then 50 lbs. a 243 Win. would be enough and you would be able to save more meat. You could have more neck meat to add to your ground or neck steaks.