Thread: Sambar

Hey guys hope all is well with you all.

I am interested in going for a Sambar hunt, I live in Palmerston North and understand you can apply through DoC for the permits for the blocks, what I was wondering is what are they like to eat ? I have haeard alot of negative comments about them. I understand the eye fillet is alright for steaking what about the backsteaks ? and what would you do with the back legs ? roasts? and front shoulders ?. I am a student on a budget so if rough costs of processing could be added I would greatly appreciate it, also heard some stuff about sasuages patties salamis etc.

Also I want to keep the hide if possible for a rug/something so if any advice on this process could be added I would also appreciate it.

Many thanks in advance guys and stay safe out there
Cheers

There is always only one true way to know something.......try it!

Good luck mate. It cant be any worse than dog can it?

I've shot one or two now

I don't mind the back steaks if aged properly (3-4 weeks minimum). As for the rest of the animal, turn it into mince, salamis and sausages.

A mate and I recently had the hindquarters of a young spiker turned into the above.... Wasn't much change from $200.

They are big..... really big! I'll only shoot a stag bigger than my current best or young animals for meat.

No idea if the hides any good.... Very thick and course hair.

Good luck

I have shot lots of sambar and no they arnt the greatest of eating but if hung and aged right they are most definatly eatable as steak but they make fantastic small goods and you gets lots of product off one animal.

i have hunted santoft and motua, theres plenty of deer in both but theyre fucking ninjas. as for eating, the ones i shot i took the backstraps and fillets for steaks, turned the rest into biltong, patties and casseroles, pretty much anythign that adds different flavour to the meat cus it tastes like sand and pineneedles.