Just got a lovely skinned spiker tonite, so I will send that down. It was really red in colour with beautiful spots.
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
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.
The rod holder is pretty big too. Did you knock that up?
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!)
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
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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