zack if you are a purist that's great, but a true purist would realise that most of the game animals we have here in NZ came from fenced game parks and are therefore domesticated deer and not really...
Liked On: 07-06-2019, 06:16 PM
What a fuck head :wtfsmilie:
Liked On: 07-06-2019, 06:16 PM
Nice 13 we got last Friday. https://uploads.tapatalk-cdn.com/20190605/ce1b13f839c1a31352e34fa19281ec16.jpg Sent from my CLT-L09 using Tapatalk
Liked On: 06-06-2019, 10:07 PM
Few Stags from this year Private Land free range. North Canterbury....
Liked On: 04-06-2019, 10:52 PM
some times you get lucky .... late May guided hunt on Otago high country station, just before the weather crapped itself. Day 1 we lucked out with a ripper fallow buck. However getting onto a...
Liked On: 04-06-2019, 10:09 PM
Fat buck!
Liked On: 04-06-2019, 09:48 PM
What a ripper buck, well done!
Liked On: 04-06-2019, 09:24 PM
That's a beauty fallow buck, they sure do look nice with those big palmns.
Liked On: 04-06-2019, 08:04 PM
in this day and age..... species fluid?.....hasnt identified as red or fallow?..........
Liked On: 03-06-2019, 10:31 PM
I have agonised over selling this but it’s time to downsize , .222 Vixen in mint original condition , I have never personally seen a nicer one , the odd small mark to stock but very minor and very...
Liked On: 03-06-2019, 09:38 PM
my new ken stock looks pretty good https://uploads.tapatalk-cdn.com/20190525/6ff612ea7547781cc4d3632035ef9492.jpghttps://uploads.tapatalk-cdn.com/20190525/ebfcf5e3f660e7ff981130ab2338ac7f.jpg Sent...
Liked On: 27-05-2019, 10:19 PM
With a bloke this last weekend who had shot 4 deer so far in his hunting life. He had just shot his fifth. and told me he hadn't gutted a deer yet as it had been done for him. Right mate your going...
Liked On: 27-05-2019, 10:01 PM
I like 2 inches high
Liked On: 25-05-2019, 02:56 PM
I would give your local antique arms association a call. Someone may buy it to restore it
Liked On: 15-05-2019, 10:51 AM
The meat is seasoned and seared after it comes out of the Sous Vide setup, temp is set at 52 deg,Or whatever degree of cooking you like. Add fresh Thyme, olive oil, butter, Garlic clove add Backsteak...
Liked On: 12-05-2019, 11:55 AM