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About LinkBacksMake sure you have the next week off the spices VC as that hut might get a bit too warm
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21-06-2014, 08:11 PM #1Member
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"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
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21-06-2014, 08:25 PM #2Almost literate.
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As long as I am first to the toilet in the morning its all good:thumbup:
Originally Posted by Dundee
Make sure you have the next week off the spices VC as that hut might get a bit too warm
Sent from my GT-S5360T using Tapatalk 2"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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21-06-2014, 09:28 PM #3Gone.................
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Like this Originally Posted by veitnamcam
As long as I am first to the toilet in the morning its all good:thumbup:
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Trust the dog.........................................ALWAYS Trust the dog!!
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21-06-2014, 08:24 PM #4Almost literate.
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G i just use anything from the front or the shanks. sinu is good,turns to jelly.
Browning is for flavor not tenderness.
Sent from my GT-S5360T using Tapatalk 2"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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22-06-2014, 01:22 AM #5Member
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Ok guys help me out here, cooked a venison roast tonight, cooked it slow, with beer, garlic and chilli flakes, (under advice from butcher) but it wasn't very nice. How do you cook your roasts? or am I better off chopping them up and making stews out of them
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22-06-2014, 08:13 AM #6Almost literate.
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A joint of meat like a whole shoulder on the bone or one whole muscle?
Sent from my GT-S5360T using Tapatalk 2"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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22-06-2014, 11:40 AM #7Member
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They are boned out, rolled well sort of rolled lol Originally Posted by veitnamcam
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22-06-2014, 12:13 PM #8Almost literate.
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Shoulder? from stag in Avatar? If so I would have gone stew or sausages , but still should braze up alright Originally Posted by jack
"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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22-06-2014, 12:28 PM #9Member
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I am not sure what cut it is got someone to do it for us, mate of my uncles he was a butcher at the venison plant lol But yes I assume it is the shoulder, yes its that stag, had sausages, salami, steaks done, really nice meat not that strong. Think I will cut the rest of the roasts up and make stew will be much nicer. Originally Posted by veitnamcam
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22-06-2014, 02:59 PM #10Member
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If the meat is very lean I wrap it in fatty smoky bacon or accompanied by lamb flaps. Bung in a floured and seasoned roasting bag and cook long and slow; 30 min / 500g at 160C. Comes out moist and tasty. Originally Posted by jack
There are only three types of people in this world. Those that can count, and those that can't!
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22-06-2014, 08:17 AM #11Almost literate.
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http://www.nzhuntingandshooting.co.n...ad.php?t=10595
Sent from my GT-S5360T using Tapatalk 2"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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22-06-2014, 08:19 AM #12Almost literate.
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A whole shoulder you would want to basicly braze it all day to jelly the sinu and membrane.
I make stew from the front end mostly.
Sent from my GT-S5360T using Tapatalk 2"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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22-06-2014, 07:54 PM #13Almost literate.
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Good thing the wife is back tomorrow , Ill end up with gout if I Have to fend for myself much longer
Sent from my GT-S5360T using Tapatalk 2"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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22-06-2014, 08:25 PM #14OPCz
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I can't quite see VC can you hold it a bit closer please. Preferably by bringing it up here. Ha ha ha ha Originally Posted by veitnamcam
Good thing the wife is back tomorrow , Ill end up with gout if I Have to fend for myself much longer
Attachment 25794It 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
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22-06-2014, 08:57 PM #15Gone.................
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Flounder for tea I can totally understand but why do you have your bait on a plate beside it?? Originally Posted by veitnamcam
Good thing the wife is back tomorrow , Ill end up with gout if I Have to fend for myself much longer
Attachment 25794
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Trust the dog.........................................ALWAYS Trust the dog!!
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