welcome to team wilds carnivore last week you saw me Steve Wilde take a follow break to the cup as we gave you a glimpse of how we sauce venison for our butchers we follow that this week with a three-part series of how we butcher a red stag and turn since venison for the shop this beautiful red Prickett was taken on the first day of the deer season last year if you haven't seen the original video click on the link now after I got it back to the larder I dressed it and skinned it before stick it in the chiller for a couple of days then it was time to turn that deer into venison okay here we go this is the fella that we shot the other night in his entirety he's chilled down now nicely cold he's had about a week to rest so he's just right for them to start work on now what we're going to do we're going to take you on she's off which is the back legs so what we're going to do we're going to cut down through there and then soar through the vertebrae to separate three legs from the loin now we're just going to cut down there just missing the top of the bone there there's a little gap that takes it straight down into the vertebrae and I'd say well leave they'll put these to one side then I'll come back to these in a minute so that's them separated and now as you can see you're getting into more manageable and workable bits so the next step is to take the shoulder off the shoulders you can see where we shot him that's the entry wound there so if you look at the shoulder the way it comes around your scapula which is his shoulder blade you can see it come around here and it finishes about there and you can actually see it as I'm pushing the flesh onto it and it comes around just like that and it finishes just about there so what we're going to do we're going to make an incision with a knife there and follow the ribs back to the brisket and take the shoulder off from the loin I'm gonna go in there like that always we round to his brisket bring it back to the shoulder blade the Brits get and now we've got them into three pieces but the Lloyd the shoulder and the hardship okay so now we've cut it into three bits the first thing we're going to do deal with is a shoulder and the first thing they do on the shoulder is take the neck off quite simple one little cut at the top of the shoulders the store again there we go the neck is mainly stewing medicine well that's all you can really use it for not complicated job to take it off though she's burning knife and smaller knife from steak knife steel you can see roughly where you go in from the natural shape of the bone that you've cut through and also doing because it's Julianne meat it's not a lot to worry about or be concerned about it if you're making a bit of a mess of it or anything else but what's also going to do is dice it up music for a stew or mince it open probably make a bit of sausage with it or something like that there we go and that's justice doing me off one side of the neck no it's a bit of dark meats on the bottom where it's been hanging in on the Bloods dried in it let's take that off there and throw it away so we're just going to whip the other side off exactly the same again just follow the gristle down until you get to the bone and it's a star-shaped bone as we said before in the neck there once a it's a nice julienne venison say there's no there's no issues about making a false court or anything like that and just take him straight off then we go that's the two bits but the neck was about just why deny it's just the net this is the next next Phyllis if you like they're just that we just use force to and also us we do is very quickly just die some more and then they're ready to you can either freeze and ready first to you that you're going to use or whatever and it's nice and it's lean is not no gristle in it you can see us just nice doing medicine would say now we're going to take the shoulder meat off the cage bone cage bone is referred to in trade as the ribs that run around the side of the shoulder this is where we want to start when they're facing us like this and also going to do to put the knife in and start to put down where we can see the gristle and the bone joins on the top until we come to the rib bit the ribs will be there on that side did the same on the other side those guns left with is that a piece of bone there and then we're going to turn it around so now it's facing away from as if you like and we're going to work the meat from the bone on the cage bang this side you see the broken rib there that is from the shot we've got to work around that we just follow it off the Tate bone I say the way to the shoulder keeps pulling it away and down to the working surface so it makes it nice and easy for you to go just keep following it down keeping this place to the bait as you can so there we are that's one side of the shoulder taken off you can see the shoulder there in its entirety in turn two and that's the cage bends it came from I'm going to do exactly the same with the other side now it's a bit trickier on the other side because you've taken half the weight off so it's going to want to fall on top of you hi overnight now oh no when my thumb not really pushing away my hand just holding the bow knob so I can work on it oK we've got the shoulder where do we start it's a big limb for me right so where I always start I want to separate Institute which means I'm going to take the shoulder blade side off which means making court roughly on the top of the joint just take some others pull it out that's cause water shell buzzes you can see the joint see the joints on the top of the shoulder we go in there and pull the knife in work it around and slide it back I'd say you've got a nice square there this makes a nice racing joint or braising steak or whatever you want out of the venison but that's nice and square and also that's nice and square on that side okay so we've got the straight side of the shoulder there we've got the joints of the shoulder blade which is there and that joined on to the arm piece which is there and what we're going to do starting at the top just run the knife down onto the top of the shoulder blade and keep running down bringing it towards you all on top of the shoulder blade and you can see the edge as you keep working you'll see the edge of the shoulder blade when it comes quite apparent quite easily and they can see the shoulder blade starting to take place ease down the front side of it just work your way down like say always trying to keep their knife working towards the bone so you're not cutting into the meat just keep going and they'll feel off might easily there you go and the shoulder blade comes out like that and see the ridge this is why we work down this side like so and not that side because of that Ridge now we work the other side and then the ridge is easy to come out your still got the square fall which is what we're after you're now going to take the gristle out to the back just roll the knife around the top of it you can see in there you see the edge put your finger in you and pull make it we're taking that piece of gristle out this piece of venison can either use it as a joint or you can use it as brazen statement personally I like it as a joint so what we're going to do we're just been a time up and he's not blond come on square shape so you want the narrow end to be put in service so if you imagine that you're carving it you want to call from the narrow side not the long side we're just going to quickly the time Oh and just tied him up this won't end up take the back end off just just tidying it up there's nothing wrong with what you've taken off you can see beautiful lean lean meat they go you've got a lovely race to enjoy that they come to the other side the other side as you can see yes it yes again because of the shot there is quieter there's quite a bit of blood there's certified in between the muscles of the joint you can make the shoulder good whereas what I've seen people say I've shot a deer and it bought into me after they've got it into bits or got the chainsaw around it or what have you and I don't think it's any good I don't think it's any good basically that's what's and that's what's happened but just a little bit of time you can use all that for stewing ok so there we go this is the other side this is what we call the shin because it is the shin bone and the arm because it's the top of the arm bone just find the bone because like I said we're going to dice it up we're not really going to use it for anything else straight down the shin to the end turn around let's pay down the arm bone turning around again always keep turning it don't try and struggle with it that you're working at the wrong angle yeah because it will move enough it comes so yet again we've got the shin end of the shin there's quite a lot gristle and sinew in the end of the shin where the ligaments join onto the bone personally I'll take them off and discard them and then that's more good meat for Dyson they grip on the bone take that off and as you can see in these diamond shape so all we've done taken that off there turn it over and smarter there there's a nice piece of raisins bake-off there you see I'll leave the nice that looks and when we started you can see there's a lot of blood in there boy it's only superficial nine times out of ten it runs down the seams of the of the muscles and you can trim it out it takes a bit of time it's a bit labor-intensive but at the end of the day that's what we're here for and it's made the product good and that's what we've done and that's the shoulders pretty much done so now we're going to just clear this bit up and do the loins tune in next week to see part two of my series of how to butcher a red cricket for venison subscribe to team Wild TV for the best hunting airgun gear and tutorial videos on YouTube