The Gralloch

£10

The 'gralloch' is an old Scottish term for the evisceration or 'gutting' of a deer. This product consists of a photographic demonstration of accepted best practice in performing this task in the field and is intended as general advice and guidance to the successful deer hunter. The sequenced photographs are supported by explanatory notes, hints and tips and take the process from the point where the animal is dead to a clean carcass, duly inspected, in the game larder. The Gralloch covers:

• Preparing the carcass
• Opening the carcass
• Preparing to release the offal
• Releasing the offal
• Removing the head
• Removing the legs
• Inspecting the offal
• Inspecting the head
• Handling the carcass

Please note: the evisceration and internal inspection of an animal is a messy business. If you are of a sensitive nature or do not want to see explicit photographs of this process, please exit this page.

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