Thread: What to do with this sika

I have brined game meats and used buttermilk to good effect I think, but it's hard to say for sure unless you do a direct comparison with the same cuts from the same animal. Buttermilk is a thing, you can buy it or make a substitute with milk and lemon juice. I'm getting to the point where apart from backstraps, everything else is going to go in the mincer. Solves a lot of problems with game meat.

As an aside, I've got my first sika hunt coming up soon, is this what I've got to look forward to?

Originally Posted by MB

I have brined game meats and used buttermilk to good effect I think, but it's hard to say for sure unless you do a direct comparison with the same cuts from the same animal. Buttermilk is a thing, you can buy it or make a substitute with milk and lemon juice. I'm getting to the point where apart from backstraps, everything else is going to go in the mincer. Solves a lot of problems with game meat.

As an aside, I've got my first sika hunt coming up soon, is this what I've got to look forward to?

We have a good mincer and salami and sausage kit so might just do the lot that way next time. I’m gonna give this buttermilk thing a go when I get time.
You’ll love hunting them, such vocal clever animals. We take one or two out this time every year before the roar, last years hind was brilliant, just done steaks and roasts, taken from the same area as this fella but two totally different animals, only took him because he had a buggered leg would have preferred a hind again.