Slaughtering a deer for the best dishes on the table with chef Mike Robinson & the Mike Robinson hunting knife.
Chef Mike Robinson makes a living serving game at his Michelin-starred restaurants in the UK.
Every animal harvested for its restaurants must be inspected and certified before it can serve it. As such, Mike has perfected a quick, clean field dressing technique that he calls – “gralloching”.
Join Mike and Dr. Deer as they share the best practices of slaughtering – turning the venison into excellent cuts of meat for fine table dishes!
This is the third video of a three video series about wildlife care.
The second video covers Mike’s method for “skinning deer clean.”
The first video covers Mike’s perfect “gralloching” process that produces the best possible meat for the table.
Mike designed a special knife for processing big game, and you can see it in action in all three of these videos.
Of course, all of Mike’s game care techniques are universal. They can be used on all animals caught in the field.
Even if you’ve been cleaning deer in the field for decades – there are tips and tricks here to learn. Mike is an expert and his easy-to-learn system is just right.
Watch these videos, like them, and subscribe to the GrizzlyStik channel.
Thank you! GrizzlyStik
