Was pretty bloody heavy, i'll weigh it on the hook when I butcher it and let ya know.Quote:
Originally Posted by Sniper
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Was pretty bloody heavy, i'll weigh it on the hook when I butcher it and let ya know.Quote:
Originally Posted by Sniper
Ive got a nice one in the freezer off a young buck. Will no doubt be a while longer as Im more keen on shooting them at the mo.Quote:
Originally Posted by Lentil
May even save it to train a dog when I get off my ass and find one.
Just got a lovely skinned spiker tonite, so I will send that down. It was really red in colour with beautiful spots.
GA you have been a busy man, what with picking up a 5lb trout as wellQuote:
Originally Posted by Gapped axe
I live in a very special part of NZ. The fishing in the lake can be excellent at times, like now. The deer are usually a bit harder to come by. Mind you I have been out a couple times lately for Deer and no joy. Same as the fishing. It all equates to time and a bit knowledge and a hell of a lot of good luck.
It looks like a monster fallow.Quote:
Originally Posted by Gibo
Probably so fat he couldn't jump the farmers fence!! I'm just jealous.Quote:
Originally Posted by Sniper
:P
Really? Now im curious. Will make sure i chuck him on the scales then.Quote:
Originally Posted by Sniper
The rod holder is pretty big too. Did you knock that up?
Yeah bit of scafolders plank with some holes in itQuote:
Originally Posted by Sniper
Cut him up tonight. Forgot to bloody weigh it.:(
Had a go at a fancy meal but ended up over doing it:pissed off:
Bit of a seared then baked slab of back steak with fried veges and a red wine and rosemary jus (poofter!)
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Looks good like the dog in pic 5
Yeah Dundee you would of liked it, bloody medium was going for rare!Quote:
Originally Posted by Dundee
Bit of wine while cooking wouldnt have helped aye!
No laughing ( I am new to this) - How long do you guys hang the meat before cutting it up? If you say 15 days and "once it's green" i'm going to laugh and spew at the same time
I was going to go for 2 weeks being a rutting stag but cut him up today after 1 week. Wish I had left him in there as he's a tad chewy.Quote:
Originally Posted by Dead is better
If i'm hanging a hind its a week tops. Fallow need fack all to be honest, few days in the fridge is sweet. Guess im lucky to have my old's chiller handy so be dumb not to use it aye!
