James Smith, who is known as The Tattooed Butcher shows us in Hunting & Fishing NZ’s “Field To Plate’’ series how we can maximise the most of our harvest.

In this episode, James unleashes his butchery skills and demonstrates how to break down a venison carcass.

Learn how to remove rib bones, foreshanks and forequartering while covering the pulled venison method, and finishing off by cooking up a storm using the backstraps and James’s secret ingredients.

See more from The Tattooed Butcher here:    / @thetattooedbutcher7809  

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