As a North American hunter I am curious as to what the customs are for gralloching (or gutting, as we call it) game animals in the various parts of Europe. I understand that in the UK it is part of the certification for stalkers, and was wondering what was expected as part of that certification process as well.

Dave

Dave,

Rather than mewaffle on about it, have a look at:

Deer Commission Scotland Best Practice Guide

If you click on "Carcass Preparation" it pretty much takes you through everything we have to know.

The DMQ level2 certification doesn't actually call for one rigid approach to doing the gralloch, but leaves enough flexibility to allow for the species being dealt with and the circumstances it was taken in..

Regards,

Peter

Thanks Pete, that's the most thorough explaination of the whole process I've seen.
Now if we could only get more Americans to dress out their deer immediately !!But many like that "strong gamey " flavour.

Pete, thanks for the link. It isn't appreciably different from how I and the group of friends I hunt with normally processes our game.

Mete, I know what you mean about the gamey flavor. I had always heard that complaint, but didn't know what people were talking about until I was offered some venison "processed" by another hunter outside the group that I normally hunt with.

quote:

Originally posted by loud-n-boomer:
Pete, thanks for the link. It isn't appreciably different from how I and the group of friends I hunt with normally processes our game.

May I ask in what way?

Pete E

What an interesting web site. Thanks for posting it.

Pete,

Here are the ways in which my method of gralloching varies from that listed on the web site you referenced. I typically bleed my game by going into the thorasic cavity through the diaphram, rather than through the chest, and do not deal with the esophogus until I am skinning the critter. However, I do skin them as soon as possible, either in the field if I need to quarter it to carry it out, or as soon as I get to camp or wherever I am hunting from. I also remove the entire intestinal track including the anus in the field, along with the penis and testicles or utter depending on sex. However, if proof of sex has to remain attached to the carcass, I leave either a testicle or the udder. Also, I wash down the carcass with a weak citric acid solution and a scrub brush, and then dry it with a rag to remove any hair, blood, or debris which may be present. Also, unless I have a temperature and humidity controlled place to hang the carcass, I butcher the meat as soon as possible.

In the case of an animal that can not be taken out of the field whole, I often bone out the carcass in the field, working from the outside in, without removing the guts. The hide is carefully peeled back from one side at a time, and the meat is placed into game bags as it is removed. The last meat to come off are the tenderloins, and they can generally be reached with minimal mess. After the carcass is fully bones, I will retrieve the heart and liver from inside the body cavity. I am not a fan of kidney so that part stays with the animal. In this case, the individual pieces of meat are washed in the citric acid solution.

Thus far, all of my meat has been tender and with a very mild and pleasing flavor.

I think many here in the States do not skin their game until they are ready to butcher it, and are not particularly careful about cleaning or cooling the carcass. In fact, a neighbor of ours was a game processor, and many of the animals that hunters brought to him looked a lot like road-kill.

On the few occassions when I have had my meat cut commercially, the butchers have commented on how well taken care of the carcass appeared, leading me to believe that at least in the areas where I hunt, my level of fastidiousness is the exception, rather than the rule.

Interesting about the citric acid. Lemon juice?

I have used a weak lemon juice solution in the past to wash down the carcass prior to hanging/freezing and it certainly seems to work.

I belive that the use of any liquid should be restricted to use only when the meat is already contaminated in any way.

When for instance the intestines or similar has been broken or the entry/exit wound is seriously dirty.

I prefere to keep the pelt/skin on the game, this aids in a slow and controlled chilling of the game and that is a important fact to get a good tender result.

There has been large studies done in Sweden, here in the below zero climate that half of our hunting is being done results have shown that it´s most important to keep the meat from freezing before it has been hung and tenderized.

Once frozen there is no more tenderization.

From my extensive experience from the UK I have found that most guys over there have a very good idea and execution of carcass handling, second how big an impact external conditions have and the importance of dealing with them correctly.

Best regards Chris