"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
This is a little off topic but, can you get venison chops?
VIVA LA HOWA
Obviously you have never eaten properly aged and cooked back steak.
http://www.nzhuntingandshooting.co.n...k-steaks-3602/
"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
I have had some nice steak before but I just love chops.
VIVA LA HOWA
Kill a ram then
"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
Nope, been there put me off mutton for ages
VIVA LA HOWA
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
Toby, for a change, I really like venison tee bone steaks...beautiful...with a wodge of garlic butter (homemade of course) on the top...the butter melts so the bits of garlic can do some synchronised swimming...and my favouritest accompaniments...mashed tatties, naturally enough, with pureed leek...oh yeah!!!
...amitie, respect mutuel et amour...
...le beau et le bon, cela rime avec Breton!...
it is so easy...to muck up (for some people)
Rushy, this made me a bit quiet in the emotion department...made me think of how my father cooked venison steak...we all just took the devine stuff for granted...I guess he is up there telling them how to do it properly!! Do you put onions in with yours?
Last edited by EeeBees; 09-03-2013 at 09:27 PM.
...amitie, respect mutuel et amour...
...le beau et le bon, cela rime avec Breton!...
No onions but I have perfected a marinade over the years that when applied for no more than 30 minutes (so the PH balance is not to affected) produces a venison steak that is a good as you can get. I have had restaurant owners tell me that they can't eat their chef's venison any more as it doesn't hold a candle to mine.
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 made some venison jerky yesterday to take into the roar and now I need to know from someone (that doesn't eat it all the day they make it) what the best storage method is. For the moment it is in a zip lock bag in the pantry.
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
Get it out of that zip lock bag pronto !
Paper bag so it can breath.
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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