Mollie was very keen to get hold off this little fellow as well as can be seen in bottom left hand corner.
Once done i took her into my kitchen workshop and butchered the carcass into the following cuts.
The two shoulders were to be used to make potted venison (recipe to follow)
All the meat from rib cage,neck and loin trimmings were to be used to make a cured Boerwors (South African sausage). In total this amounted to 7 kilos.
The legs or haunches were seamed out into individual muscles, some were to be used for mini roasts, stir fry’s etc others went into two 2 kilo Game & pork Terrines for following Framers markets..
The two loins as pictured below have yet to be used and are sitting in fridge maturing.
The liver, kidneys and heart all went into the game terrine. although some of the liver i had for breakfast with a poached egg.The loin on the left has been trimmed of connective tissue ans sinew the one on the right has yet to be done. This gives the reader an idea of what little wastage there is.
What are the Uses of Loin?
Being the equivalent to fillet in beef venison loin has no fat and a very smooth and tight texture. Thus requiring little and quick cooking. For example, pan frying or fast roasting. Loin should only be served pink and never over cooked. Those that enjoy meat well done would do best to avoid this cut and chew their own shoes.
