Oh Deer!
"Honey I'm home! How was your day? Good good. FYI, I bought us half a deer. I'm gonna take the dog out, are we having dinner after?
I took creative liberty on the above quote but that was pretty much the gist of it. I was actually warned about this the day before the deer carcass arrived, so I had time to mentally prepare for the job of butchering it. Luckily we had temperatures around -20 Centigrade which translated to 3 degrees in the cellar, so a pretty perfect temperature to hang the deer in for a few days. I don't know what the correct term for the process would be in English so do tell me if you are any wiser.
I hail from the countryside, my father hunts moose and always left the meat cutting and cleaning to mom who then taught it to me, so I was not dreading the task of cutting up a mere half of a whitetail deer. Again, I'm unable to use the proper terminology in English so do excuse me. I think most people these days don't have the slightest of idea on how they would cut up bovine or game into those nice little pieces they get from the massive supermarket isles. Maybe that is why we have so many vegetarians these days...
My man took full responsibility of his impulse buy and was prepared to do the job all on his own, but I knew I had to get involved if I wanted the neat results I'm used to. After all, I am in charge of the kitchen. I like my meat cleaned, cut, named and organised before it goes into the freezer so that it's all ready for cooking once it thaws.
Half a whitetail deer didn't result in much meat really once I had cleaned it all up and sorted the unsavoury parts for the dog. I'm quite picky and snobbish about my meat (pun very much intended) so I only saved the parts that I know I will want to cook and eat. I'm not about that dog food factory or chicken nugget style where everything that can possibly be ground up goes into it. The recession is not that bad yet.
It took us a few hours in the cold cellar to cut, clean and package everything, but then we rewarded ourselves with tenderloin stakes and red wine after. Not pictured because it was midnight and I was hangry by then. There is something quite special about having to do actual manual work to earn that great steak, even though we didn't actually hunt the deer.
I'm thinking a nice rich venison stew is in the near horizon.
My question is... is the cellar set up like that even when you don't have deers down there? Knives, and plastic wrapping, and such. Just wondering.
Would I tell you if it were? 😈
People can see to the cellar right from the street so that would be a very bold move even for a serial killer 😂
But that's what's so brilliant about it - makes it seem like you've got nothing to hide.
That would be so Dexter Morgan! 😁
I think you got all the terms. You definitely explained it well enough to get your point across.
Bon appetit!!!
Dress? Shouldn’t it be undress? 😝
But otherwise a nicely condensed overview 😁
You have "uncovered" something else!!! ... It would make much more sense if the term was undress.
People tend to want to ignore the fact that someone does this for them as they prefer to buy their meat in those convenient styrofoam trays at the supermarket. Most wouldn't know how to do this, let alone know how.
I bet the same people speak against child labour, yet are happily buying and using smartphones where with certainty the materials used for the components have been mined with tiny little hands. Convenient and selectively blind.
Indeed...Same with clothing, shoes etc. Selective blindness (and care-factor) is a plague.
Lots of lovely venison there!