Thread: Scrub Bull

Originally Posted by veitnamcam

Corning can turn even the rankest smellyest stag at the end of the roar that has almost rooted himself to death into beautiful eating.
I would defiantly give it a go if you get a bull

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hey vc send me your way of doing it as my young fullas love silverside so would be good to try them on corned venison.

Originally Posted by Neckshot

hey vc send me your way of doing it as my young fullas love silverside so would be good to try them on corned venison.

I skin it,hang it,butcher it then drop in various cuts to one of a couple of guys that deal with wild meats and get them to do it.
Same with sausages and salamies.
Always fantastic tho venison sausages took a bit to get right. To dry not enough fat too much and it just tastes like any shit supermarket sausage.

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Originally Posted by veitnamcam

I skin it,hang it,butcher it then drop in various cuts to one of a couple of guys that deal with wild meats and get them to do it.
Same with sausages and salamies.
Always fantastic tho venison sausages took a bit to get right. To dry not enough fat too much and it just tastes like any shit supermarket sausage.

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VC, venison sausages are great if you make them with 1/3 domestic pork.

Renwick Butchery will make them for you.. They're a registered game butcher


Tim

Originally Posted by kiwi39

VC, venison sausages are great if you make them with 1/3 domestic pork.

Renwick Butchery will make them for you.. They're a registered game butcher


Tim

I add goat for fat content(now).
Works well and you can still taste that they are venison sausages.

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