The Kings Deer
One whole stag from Windsor Great Park, broken down into every cut by a master butcher. Here's exactly what one deer gives you, and why nothing goes to waste.
Venison season opened in August and I've been waiting all year for this one. A two-year-old stag, about 30kg, straight from the gamekeepers at Windsor Great Park, where my family has bought venison for two generations. In this video I break the whole carcass down on the block: shoulders, neck fillet, haunch, rack and the boneless loin, which is the cut I sell more of than any other. Along the way you'll see the trade techniques most people never get to watch, from chining a rack to tying a roasting joint with a butcher's postman's knot.
Every bone goes in the stock pot. Every trimming goes into sausages or burgers. Nothing gets wasted on my shift.
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