Thread: Kaipara Hunting and Fishing Camp - Success!!!!!!!!

Okay, yeah next time I think I need to let the meat age a bit longer. Find some place away from the flies. That little trick with the muscle below your thumb is good, I'll remember that. It will save me from cutting the pieces open all the time, like what I was doing last night haha

Haha cheers Toby

Why is it that I don't often see venison in supermarkets anymore? I mean, venison sausages were all that I was able to get from a supermarket beforehand but even they have disappeared. Admittedly I could be looking against my eyelids but I've been scouring for them but gave up ages ago.

Same reason you dont see cray fish,blue fin tuna etc etc. Its all exported, Kiwis cant afford to eat kiwi produce. Barstard globalisation

Originally Posted by Ryan

Why is it that I don't often see venison in supermarkets anymore? I mean, venison sausages were all that I was able to get from a supermarket beforehand but even they have disappeared. Admittedly I could be looking against my eyelids but I've been scouring for them but gave up ages ago.

Couple of reasons. The first is that most commercial venison / cervina is destined for foreign markets or the restaurant trade. The second is the expense and that the lack of intramuscular fat makes it very easy to fuck up that expensive piece of meat so people are reluctant to buy and therefore supermarkets are reluctant to stock.

Had a look the other day in the supermarket and venison "medallions", presumably back steak sliced up (?), were fetching fifty something a kilo. That's a lot of money!