Printable View
Greetings @bumblefoot.Quote:
Originally Posted by bumblefoot
Alphonse Karr was one of the bamboos my father planted at Taradale about 60 years ago. A nice bamboo and not too big. The only one that can hack the conditions here is Nigra, a running type, that I use for bean and pea frames. With you on the liver as well. I always took the liver, after trimming the gall bladder of off course.
Regards Grandpamac.
@grandpamac I bought the Alphonse Karr specifically because it is a clumper, not a runner. Yeah, the gall bladder would be pretty nasty alright! I always take the heart, lung and kidneys to eat, however my little cat tends to get the heart and kidneys as a treat. I also take the lungs to feed the eels and any internal fat for the chooks.
It was nice taking the old 303 out. I have the Howa 308 and 223, but there's something special to me about using the three-oh. The 223 is what pretty much keeps the freezer full though
Greetings Again @bumblefoot,Quote:
Originally Posted by bumblefoot
Dad planted a hedge of Oldhamii across the back of our section. Oldhamii is a clump type with thick culms. Last time I looked it was still there. The modern cartridges still do the heavy lifting but it is nice to take something old and unusual out for a spin. As mentioned elsewhere I am going to use my old soldiers in some of the shoots this year. I think it will be the M38 6.5 next time. I went up to Taupo on Satutrday to shoot the NZDA Wilkinson Postal shoot and was delighted to find that I could shoot kneeling again, not well you understand but possible. The pool, walking, weight loss and stretching must be paying off.
Regards Grandpamac.
Put this fat bugger in the fridge today. It was a horse of a buck! It'll be primo eating :)
Attachment 193011
Attachment 193012
That meat looks great.
He's so fat! Looks like a fat ewe with an over-developed neck! :D
Steaks chilling and aging in the fridge and nearly two 20 litre buckets of trim at the butchers in town ready to be minced tomorrow
Attachment 193034
Around 25kg of freshly minced venison ready to bag and freeze ��
Attachment 193090
Whats your reasoning for putting it through a fine plate ? I do mine through an 8mm plate for better mouth feel and texture. makes it more versatile IMOQuote:
Originally Posted by bumblefoot
Because I prefer it that way :)
Thought I'd do some venison spare ribs (from the fatty buck in the pics above...) for tea. Cooked in the crockpot all day, seasoned with salt, pepper, garam masala, cardamom, cloves and garlic. When cooked, I'll glaze them with a 50/50 mix of soy and sweet chilli sauce and give them 15 mins under the grill to glaze. I haven't tried this on venison before, but it works really well for goat spare ribs
Attachment 194631
Looks pretty good. I like fat venison.
Looks great. We have goat ribs for dinner. From young animals, so will cook hot and fast with a piripiri rub.
@MB A while ago I did some goat ribs this way for a friend who ate little meat, was a vegan for part of her life, and she'd even lived in a vegan commune in Northland for a while. Seeing her go back for seconds was the best recommendation I could have for how good those ribs were :)
Good one. We regularly feed our "vegetarian" friend with goat. She's a principled girl, but a bit of ethically sourced wild game is OK.Quote:
Originally Posted by bumblefoot
