Bush to Belly Blog

What you'll need; Meat - Beef, venison. Choose something with little or no fat and sinew. Topside or trimmed silverside is ideal. Kitchen scales or similar. Spice shaker - not critical but … read more

In this video I am using the Luke Mangun Chef Knife https://bushgear.com.au/luke-mangan-chef-knife-20-5cm/What you'll need: Venison Backstrap - click here for the post on removing a ba … read more

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

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

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