Stalking for Chinese Water Deer

Hey there, fellow outdoor enthusiasts! Today, I want to share with you my experience with stalking for Chinese Water Deer, and how it differs from the other five deer species we have here in the UK. Trust me, it’s quite the adventure!

Getting to know the Chinese Water Deer

Before we dive into the process, let’s talk a bit about the Chinese Water Deer. These little guys are quite unique. Unlike other deer species in the UK, they don't have antlers. Instead, they have these long, tusk-like canines, which are pretty cool! They're smaller in size and have this adorable, teddy bear-like appearance.

What sets them apart?

The Chinese Water Deer is distinctively different from its UK cousins. Here's what I've learned about them:

Habits: These deer are solitary and incredibly elusive. They love wetlands and riverbanks. While stalking, I had to be extra quiet and patient. They're mostly active at dawn and dusk, making those the best times for a sighting.

Diet: They're herbivores, munching on grasses, herbs, and shoots. I've noticed they don't wander far from water sources, which is key when you're trying to locate them.

Habitat in the UK: You're most likely to spot them in East Anglia, particularly in the Cambridgeshire fens, but they're also in other wetlands, riverbanks, and marshy areas,  across England.

Sexing the deer: Here's a fun fact – male Chinese Water Deer don't have antlers! Instead, they have long, prominent tusks. Females lack these tusks, making it pretty easy to tell them apart.

Comparing with other UK deer species

The UK is home to six deer species, and each one is fascinating in its own right. Let's take a quick look at how they differ from the Chinese Water Deer:

Red deer: The largest UK deer species, famous for their majestic antlers. They prefer woodland and open hillsides.

Roe deer: Adorable and smaller, with short antlers. They're widespread across woodlands and are quite adaptable.

Fallow deer: Known for their beautiful spotted coats and palmate antlers. They're often seen in parks and mixed woodland.

Sika deer: Originally from Asia, they're similar to Red Deer but prefer dense woodland and are more vocal.

Muntjac deer: The smallest and perhaps the most common. They have small antlers and are often found in woodlands and thickets.

In comparison to the other five deer species in the UK – the Chinese Water Deer is quite distinct. Their fur is denser, they are small and stocky with a distinctive teddy bear-like face. Notably, they lack antlers but males have prominent tusks, which are elongated canine teeth and mainly feed on grasses, herbs, and shoots.

The gralloching and skinning process

Now, onto the main event – skinning and processing. I’ll be honest, skinning a Chinese Water Deer can be a bit tricky. Their fur is incredibly different from other deer species. It’s dense and can get everywhere, which makes avoiding contamination a real challenge. You’ll want to be extra careful to keep the meat clean.

Prepare your space: Make sure you have a clean, spacious area to work in. Lay out your tools – a sharp knife, a gambrel, and gloves are essential.

Hanging and initial cuts: Hang the deer by its hind legs. Once bleed, make your initial cuts to the throat, to secure the food pipe (oesophagus) and release the windpipe.

Then around the anus to release the waste openings, tying off the end to ensure nothing escapes.

Finally,  down the belly. Be gentle and precise to avoid puncturing the intestines.

Gralloching: Pull the intestine out of the cavity to diaphragm level, then cut out the diaphragm from the ribs.

Reach into the chest cavity, cut the trachea and other attachments, and remove the heart and lungs. Gently pull the stomach and intestines out. Be cautious to avoid rupturing the stomach and intestines as this can spoil the meat.  
 

Peeling the skin: The skin of the Chinese Water Deer is thicker and tougher than other deer species. You’ll need a bit more elbow grease to peel it away from the meat.

Avoiding hair contamination: This is the tricky part. The fur from a Chinese Water Deer tends to shed a lot during processing. To minimise contamination, I use a wet cloth to dampen the fur and keep it from flying around. Trust me, it’s a lifesaver!

Processing the meat

Once skinned, processing the meat is quite similar to other deer species. You’ll want to remove the meat from the bones and prepare it for cooking or freezing. The meat of the Chinese Water Deer is tender and has a subtly different flavour – a real treat for the taste buds!

Final thoughts

Each deer species offers a unique experience. Stalking the Chinese Water Deer felt like a special privilege due to their rarity and elusive nature. It's a stark contrast to watching the more social and visible Red or Fallow Deer.

Skinning and processing a Chinese Water Deer can be a challenging but rewarding experience. The key is patience and careful handling to avoid contamination from the fur. And let's not forget – respecting the animal and ensuring nothing goes to waste is paramount.

Remember, while stalking deer is a wonderful way to connect with nature, it's crucial to do so responsibly and ethically. Always maintain a respectful distance and never disturb their natural habitat.

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