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This is my last minute Christmas shopping.
Family and friends have been getting the same present for years now, but they never seem to mind !
Give venison to friends who give me crayfish !
Give venison to friends who give me whitebait !
Give venison to friends who give me bottles of wine !
Make awesome pate from the liver. Yum
Venison, crayfish, whitebait, pate and wine ..... it could only be Christmas in NZ.
Cheers to you all.
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Nice, crazy he is still in hard antler. A friend shot a spiker a couple of days ago and it was in velvet, about the same length as that animal.
Never thought of giving Venny away at Xmas as a present.
If it would stop the Venny leeches throughout the year it might be worth a go.
I catch my own whitebait and crays and generally hog the liver to myself but would love to try it in a pate.
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No thats his new antlers.Quote:
Originally Posted by stug
There was still a few strands of dried up velvet on the tips.
He was a bit of a munter antler wise. Very thin antlers compared to what I usually see in that area.
I'm just about to start doing the pate.Quote:
Originally Posted by R93
I will take a series of images and write it all up and post it so others can see how it is done.
I never used to carry out the liver until about 10 years ago and started making pate.
Have perfected now and it is eagerly anticipated by family and friends.
It freezes well and you get a lot from a whole liver.
I usually do half as fresh cooked liver and half as pate.
Have sometimes shot a deer really just wanting its liver ! But also carried out all the other meat.
I'm just about to start doing the pate.Quote:
Originally Posted by R93
I will take a series of images and write it all up and post it so others can see how it is done.
I never used to carry out the liver until about 10 years ago and started making pate.
Have perfected now and it is eagerly anticipated by family and friends.
It freezes well and you get a lot from a whole liver.
I usually do half as fresh cooked liver and half as pate.
Have sometimes shot a deer really just wanting its liver ! But also carried out all the other meat.
Sounds good. Looking forward too the recipe. [emoji106]Quote:
Originally Posted by akaroa1
Liver bacon and onions is one of my favourite feeds. I gave the dog the kidneys out of one I got a couple nites ago.
He is not a fan as I just stood on one that he buried and dug up again in the garage.
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Sounds good. Would you mind posting your recipe?Quote:
Originally Posted by akaroa1
I don't open my deer up (I take the inside steaks by going through a slit past the floating ribs) so I don't take the heart or liver - but have been thinking that I should.
Have a great Christmas!
I will get the recipe up later today or some time tomorrow.Quote:
Originally Posted by Tahr
You can get the liver out without doing a full gutting job.
Just cut up the edge of the last full rib and along the short ribs towards the back leg. I do all of this with a finger inside and the knife upside down with the end of my finger beyond the point ( if that makes sense ).
Usually you can make enough room to get your hand across the top of the liver ( which is just in front of the last rib, just under the inside fillet ) and start pulling enough to see the top or the diaphragm.
A careful cut across the top of the diaphragm and you can pull the liver out far enough and cut it loose without having to gut at all.
Here is a link to the recipe I just posted @R93
https://www.nzhuntingandshooting.co....52/#post661886
