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Thread: Te Puke ANZAC fallow

  1. #46
    Sending it Gibo's Avatar
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    Quote Originally Posted by Sniper View Post
    Thats a big looking fallow you got Gibo. Was it a big one, or just great photography?
    Was pretty bloody heavy, i'll weigh it on the hook when I butcher it and let ya know.
    Sniper likes this.

  2. #47
    Sending it Gibo's Avatar
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    Quote Originally Posted by Lentil View Post
    Thats me next time. Good value. I shagged around for ages.
    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.
    May even save it to train a dog when I get off my ass and find one.

  3. #48
    Gone but not forgotten Gapped axe's Avatar
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    Just got a lovely skinned spiker tonite, so I will send that down. It was really red in colour with beautiful spots.
    bully likes this.

  4. #49
    OPCz Rushy's Avatar
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    Quote Originally Posted by Gapped axe View Post
    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 well
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms

  5. #50
    Gone but not forgotten Gapped axe's Avatar
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    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.
    Gibo and Hunt4life like this.

  6. #51
    Member Sniper's Avatar
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    Quote Originally Posted by Gibo View Post
    Was pretty bloody heavy, i'll weigh it on the hook when I butcher it and let ya know.
    It looks like a monster fallow.

  7. #52
    Member Lentil's Avatar
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    Quote Originally Posted by Sniper View Post
    It looks like a monster fallow.
    Probably so fat he couldn't jump the farmers fence!! I'm just jealous.
    Everyone is entitled to their own stupid opinion

  8. #53
    Sending it Gibo's Avatar
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    Quote Originally Posted by Sniper View Post
    It looks like a monster fallow.
    Really? Now im curious. Will make sure i chuck him on the scales then.

  9. #54
    Member Sniper's Avatar
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    The rod holder is pretty big too. Did you knock that up?

  10. #55
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    Quote Originally Posted by Sniper View Post
    The rod holder is pretty big too. Did you knock that up?
    Yeah bit of scafolders plank with some holes in it
    Sniper likes this.

  11. #56
    Sending it Gibo's Avatar
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    Cut him up tonight. Forgot to bloody weigh it.
    Had a go at a fancy meal but ended up over doing it

    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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    Dead is better and Hunt4life like this.

  12. #57
    Member Dundee's Avatar
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    Looks good like the dog in pic 5
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
    CFD

    tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive

  13. #58
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    Quote Originally Posted by Dundee View Post
    Looks good like the dog in pic 5
    Yeah Dundee you would of liked it, bloody medium was going for rare!
    Bit of wine while cooking wouldnt have helped aye!
    Dundee likes this.

  14. #59
    Member Dead is better's Avatar
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    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

  15. #60
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    Quote Originally Posted by Dead is better View Post
    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.
    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!

 

 

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