Uploads from Nigel Lewis

Currently Playing: I Paid £160 for This Deer. Here's What I Make Back

This deer cost me £160. To make it worth my while, I need £320 back over the counter. Did I make it? I’ve been a butcher for over 40 years, and in this video I break down a whole red deer stag from Windsor Great Park, cut by cut, weighing and pricing every piece as I go so you can see exactly where the money is in an animal like this. The deer comes from Peter, head gamekeeper at Windsor Great Park for nearly 50 years. Nothing goes to waste: every cut is either sold as a joint, diced for casseroles, or minced for our venison red wine sausages and burgers, and every bone goes into the stock pot. What you’ll see me cut and price: Breasts (flank) of venison, boned out for sausages Neck fillets, diced for casserole Bone-in shoulder joint for slow roasting Haunch split into two bone-in half leg joints Chump and rump, diced A whole boned and rolled haunch, wrapped in pork flare fat (over 5kg) The loin fillets, the most prized cut on the animal The inner fillets All the trim for sausages, burgers and mince Nigel’s venison casserole: toss diced venison in seasoned flour, brown it in butter with a splash of oil, then add stock (venison or beef), red wine, celery, carrot, onion, peppercorns, a bay leaf and a spoonful of redcurrant jelly. Cook low and slow for 2 to 2½ hours. For the loin fillet: pan fry in butter and oil, serve it pink, and make a quick pan sauce with stock, port or red wine and a handful of blueberries. Stick around for the big reveal at the end, plus what that total actually means once rent, rates, staff, fuel and everything else are paid. 👉 Want to see if I can make a profit on a whole lamb? Watch next: https://youtu.be/fSU5dU1rIbg?si=AXYa6M0gd19h_H4V