Doe

1. Side and outside of the thigh (minced meat, stew, roast, meatballs, soup, boiled meat, sausage, roll)
2. Neck (for stewing, baking, frying, minced meat)
3. Chuck (cutlets, sausage, toppings for tsp, roast, soup, steak)
4. Ribs (stews, baking, grill)
5. The inner thigh (steak)
6. Tenderloin (cutlets, stews, barbecue)
7. Shank (soup, roast, stews, baking, jellied meat)
8. Rump (stew, minced meat, soup)
9. Brisket (for cooking, baking, frying, stewing)
10. Flank (for cooking, baking, smoking (in pieces and in roll))
11. Loin (grilled dishes, roast, soup, meatballs, minced meat, steak, stuffing for tsp)
    1. Loin on the bone (grilled dishes, roast, soup, meatballs, minced meat, steak, stuffing for tsp)
12. Brisket on the bone (for stuffing, cooking, stewing, frying, cooking on open fire)

• Head (for making hunting trophies)
• Horns (for the manufacture of hunting trophies)
• Bones (for cooking, frying)
• Heart (goulash, for frying, sausage, pate, stewing)
• Brain bone (for soups and baking)
• Cartilage of the ossicles (aspic)
• Liver (for frying, baking)
• Kidneys (for soup, stewing)
• Tongue (for cooking)

Please, contact us to order this or else game meat.