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Bush to Belly Blog

Marinated Backstrap

Posted by Kim on 21st Aug 2020

In this video I am using the Luke Mangun Chef Knife you'll need: Venison Backstrap - click here for the post on removing a ba … read more

Skinless Venison Sausage (Hamburger)

Posted by Kim on 5th Aug 2020

What you'll need;Venison - of courseAdditional fat - 15 - 20% of the amount of meat, most butchers will have this available.A good butcher's knife, I'm using the F Dick 21cm Butchers knifeA mincer. If … read more

Removing the Shanks for the slow cooker.

Posted by Kim on 28th Jul 2020

In this demonstration I am removing the shanks from both the front and back legs, and cutting to size for the slow cooker. I am using our  Sharp Boning Knife and Butchers SawFront Leg … read more

Boning Out a Front Leg and Cleaning a Backstrap

Posted by Kim on 20th Jul 2020

There are multiple ways to boning out a deer. In this demonstration I am boning out the front leg to put into the mincer (Skinless Sausage Video will be out shortly). I will also show how I clea … read more

Recipe - Mongolian Venison

Posted by Kim on 31st May 2020

In  last week's post we took a back leg and separated it into the various cuts. Here is a great recipe that is easy to do – tastes great and can be made using the Round, Topside or Silvers … read more