Me Game Larders Chocker

[Bernie Garland]

Just had a delivery 2 adult roe Doe's and 4 kids looks like i'll be busy :biggrin:
Will post some pics of Spam and Addo skinning and butchering as two of the young uns are there's :biggrin::)

Bernie

http://i105.photobucket.com/albums/m219/berax_uk/DSC01515.jpg

[DKW]

Interesting to see. The pics of skinning and butchering i can't wait to see.

I find it peculiar that you have cut off the heads and hoofs of the animals aswell as sliced the eblly open all the way through. Maybe a stupid question, but why?
I wouldn't do that, and seeing it done, it would be interesting to see what else is different.

[Bernie Garland]

Hi Dennis they have to be prepared like that to enter the food chain :)

Bernie

[JonnyP]

Yummy.. That will keep you going for a bit Bernie.. How do like to cook em..?

[DKW]

Hi Dennis they have to be prepared like that to enter the food chain :)

Bernie


Oh really :lmao:

What i mean is, i wouldn't remove the head and hoofs until after/during skinning.
I would keep the head on the animal because i hang the animal on the jawbone, and it makes the area that is exposed to bacyeria and dirt as small as possible.

The hoofs goes with the skin, and serves great for hanging and pulling "knobs" during skinning if you know what i mean. They could be cut off if i wanted, i generally leave them on though as for hygiene aswell as the good ole: I have always done so, excuse.

The belly isn't cut entirely open like yours here in DK, due to hygiene. We only cut to the ribs, and the throat, leaving 2 minor open areas on the animal, instead of one big opening.
A bit more difficult to remove the "engine", but it has its advantages. The ribsection is then cut open during butchering instead.

So minor differences, wich is why i ask if there is a reason why you have allready removed the head, or if its just a matter of: I have always done so. :wink:

[Bernie Garland]

Hi Dennis thats how its supposed to be done,for when you take you Deer Stalking Level 2 certificate and is the correct way to Gralloch :wink: But all roads lead to Rome :wink::)

Bernie

[Bernie Garland]

Yummy.. That will keep you going for a bit Bernie.. How do like to cook em..?

I like the haunch roasted :biggrin::) But the rest goes for stews,burgers and sausage,:)

Bernie

[spiritofold]

I think its facinating to see how someone takes an animal appart. Real food by real people :)

[fish]

you jammy sod bernie! got yer self one o them there crossbows then!!??

[Bernie Garland]

you jammy sod bernie! got yer self one o them there crossbows then!!??


Prefer me Hoyt Fish :wink::biggrin::)

Bernie

http://i105.photobucket.com/albums/m219/berax_uk/Picture13359.jpg

[fish]

Prefer me Hoyt Fish :wink::biggrin::)

Bernie

http://i105.photobucket.com/albums/m219/berax_uk/Picture13359.jpg
:supz::supz::supz::supz::supz::supz::supz::supz::s upz:

[Bodge]

Just had a delivery 2 adult roe Doe's and 4 kids looks like i'll be busy :biggrin:
Will post some pics of Spam and Addo skinning and butchering as two of the young uns are there's :biggrin::)

Bernie

http://i105.photobucket.com/albums/m219/berax_uk/DSC01515.jpg

Nice one:biggrin:

[ZDP-189]

I wouldn't want to be your neighbour enjoying my tea on the other side of your fence.

[Bernie Garland]

I wouldn't want to be your neighbour enjoying my tea on the other side of your fence.

They Don't like it :) They think all meat come's from Asda :biggrin: but can't do nowt about it :biggrin::)

Bernie

[spiritofold]

Bernie, how do you go about storing all that meat?

[Bernie Garland]

There not all mine 1's Spam's 1's Addo's 2 are for a friend, and 2 are for myself,i've no probs as have 3 freezers :biggrin::) with gennie back up :biggrin::)

Bernie

[Lurch]

They Don't like it :) They think all meat come's from Asda :biggrin: but can't do nowt about it :biggrin::)

Bernie

Knickers to 'em Bernie mate!
If they had any sense they could have a few joints of fantastic meat come their way instead of the packaged plastic you get from Asda et al. Their loss eh?

[Bernie Garland]

Knickers to 'em Bernie mate!
If they had any sense they could have a few joints of fantastic meat come their way instead of the packaged plastic you get from Asda et al. Their loss eh?

There live's are to involved with washing the Jag every Sunday morning no mater what the weather,thats when i bring and take out the game to proper piss them off :biggrin: :)

Bernie

[Texan Man]

There live's are to involved with washing the Jag every Sunday morning no mater what the weather,thats when i bring and take out the game to proper piss them off :biggrin: :)

Bernie

:lmao::lmao::lmao::lmao: They probably want you to audition on 'Neighbours from Hell' Bernie.... but like you say stuff 'em. Everyone should know that animals die for the meat they eat and not disassociate themselves from that fundamental fact.

[Bernie Garland]

Had no end of hassle with them Steve :) If i fart and it drifts over the fence they report it,But it falls on deaf ears,coz everybody and there dogs been round,and found nothing wrong,so its my turn know :biggrin::) so i get as many dead bods hanging as i can.

Bernie

[Celt_Ginger]

Good on you Bernie. I hate it when townies come along and think that everything in the country should be the same as in the Cities. I wanted to ask, do you make the sausages and Bambi burgers yourself (I sooooo like calling them Bambi burgers to wind up the animal rights terrorists) Many years ago, I worked as a butcher and know the importance of good quality fat in sausages and burgers. Now, I've never butchered a Deer, but can only assume that it's pretty much the same as a pig, lamb or a cow, though I imagine that a deer would have a much lower fat content. (perhaps I'm completely wrong about this) I'm asking this as my local butcher has now started selling locally farmed venison and venison burgers. I've tried the burgers and found them to be very dry and quite bland. (obviously the spice mix used in burgers is different from maker to maker) but I'd be very interested in knowing what you use in your own?

[Bernie Garland]

Good on you Bernie. I hate it when townies come along and think that everything in the country should be the same as in the Cities. I wanted to ask, do you make the sausages and Bambi burgers yourself (I sooooo like calling them Bambi burgers to wind up the animal rights terrorists) Many years ago, I worked as a butcher and know the importance of good quality fat in sausages and burgers. Now, I've never butchered a Deer, but can only assume that it's pretty much the same as a pig, lamb or a cow, though I imagine that a deer would have a much lower fat content. (perhaps I'm completely wrong about this) I'm asking this as my local butcher has not started selling locally farmed venison and venison burgers. I've tried the burgers and found them to be very dry and quite bland. (obviously the spice mix used in burgers is different from maker to maker) but I'd be very interested in knowing what you use in your own?


Hi Celt. with bangers and burgers you have to add plenty of pork fat,or they will be to dry :)

Bernie

[Celt_Ginger]

Blooming heck Bernie, that was quick! Where you sat there waiting on my post?, lol. What other spices/flavourings do you use in the burgers and bangers

[Bernie Garland]

Blooming heck Bernie, that was quick! Where you sat there waiting on my post?, lol. What other spices/flavourings do you use in the burgers and bangers

Hi Celt sit and chill by the compute at night,:) i know sado :) get all my gear from here :)

Bernie

http://www.sausagemaking.org/

[Celt_Ginger]

What a fantastic site Bernie. Thanks for the link. I can feel some home made produce coming on. Here's hoping I can remember how to make strings of sausages!

[Addo]

Looking forward to tomorrow Bernie, cheers for the offer. Mrs is all excited with the extra stuff we can make up for quality xmas snap.

[woodstock]

Just had a delivery 2 adult roe Doe's and 4 kids looks like i'll be busy :biggrin:
Will post some pics of Spam and Addo skinning and butchering as two of the young uns are there's :biggrin::)

Bernie

http://i105.photobucket.com/albums/m219/berax_uk/DSC01515.jpg

You lucky bar steward I would kill for a larder like that :supz::biggrin:

[Bernie Garland]

Venison burgers - compliments of Maxine :biggrin:

1lb venison mince
1/2 cup breadcrumbs
1 beaten egg
1 tablespoon tomato ketchup*
1 tablespoon worcestershire sauce*
1/4 teaspoon garlic granules*
1/2 teaspoon salt*
1/4 teaspoon pepper*

* More or less depending on taste

Mix all ingredients together, shape into burgers and cook until done. Tis easy :cool:

[Celt_Ginger]

My thanks to Maxine. I will be having a go at that one for sure.

[Stooboy]

Hi Celt sit and chill by the compute at night,:) i know sado :) get all my gear from here :)

Bernie

http://www.sausagemaking.org/


Wots your sausage mix bernie? me and a mate had a play makeing venison sausages a cpl of weeks back and where happy with the results the final winning formula is written on the back of a fag packet but i think it was along the lines of for every 100g venison we put in 10g pork, 10g breadcrumbs, and 25g of some game sausage seasoning mix we picked up.

worked out pritty good, but the plain venison sausages where a bit dry and tasteless also used rusk in them to.

http://farm4.static.flickr.com/3086/3125720871_b6e55a35f2.jpg?v=0

http://farm4.static.flickr.com/3197/3126548062_0f5c23638f.jpg?v=0

[Bernie Garland]

Hi Sto, were the same Make a different one each time,but the same as you suggested with the pork fat,just different seasoning we get ours from the earlier link:)

Bernie

[Bodge]

I have just made a batch of 'Bodge' Burgers using approx 65% beef 35% pork
wholemeal breadcrumbs, onions, some eggs, salt, black pepper, chilli powder.
I mince all the meat and mix in a bowl then add onions (which I sweat first in a cast iron pan with a little olive oil) and breadcrumbs then I chuck an egg or 2 in and salt and pepper. it has a good mix up then I make a mini burger and cook it and taste.
After a bit of tinkering with salt and pepper and a touch of chilli powder I have another taste until the desired mix is reached. it then all goes through the mincer again and is made into balls about 3oz each and layed on trays and put in layers with polythene sheets between the layers. I then firm them up in the freezer for an hour or 2 and press them out using a stainless steel egg ring and a tin of something out of the cupboard that fits into the egg ring (tuna fish 185g usually works). I use a polythene sheet below and above the egg ring with the meat ball in to stop the meat sticking to everything when it is pressed. I then lay the finished burgers on trays and layer them with polythene between them, freeze them then split and bag them up.
I made 85 last time and they last for ages and taste great.:biggrin:

[Celt_Ginger]

Well, I've just ordered a hand mincer/sausage filler from Sausagemaking.org (Thanks Bernie for the link) I know I'll not get it until after Christmas now, but I'm already searching for good recipies. Can't wait to give it a go. By the way, grease proof paper makes a good seperator between burgers.

[mortalmerlin]

Well, I've just ordered a hand mincer/sausage filler from Sausagemaking.org (Thanks Bernie for the link) I know I'll not get it until after Christmas now, but I'm already searching for good recipies. Can't wait to give it a go.

I just ordered one of them too, can't wait to have a play with it :biggrin:

[Mike Bowler]

Venison burgers - compliments of Maxine :biggrin:

1lb venison mince
1/2 cup breadcrumbs
1 beaten egg
1 tablespoon tomato ketchup*
1 tablespoon worcestershire sauce*
1/4 teaspoon garlic granules*
1/2 teaspoon salt*
1/4 teaspoon pepper*

* More or less depending on taste

Mix all ingredients together, shape into burgers and cook until done. Tis easy :cool:

Bernie Did you order some stuff for your Biltong mine should be with me today I like the sound of your burgers
Will try that

Mike

[Bernie Garland]

Not yet Mike, will wait till you come round, and sort it then :)

Bernie

[Spamel]

I can't believe it was that long ago that we came to do those deer. I've still got a good few meals worth left in the freezer! If you are getting any more in soon Bernie, give me a shout please!

[Bernie Garland]

I can't believe it was that long ago that we came to do those deer. I've still got a good few meals worth left in the freezer! If you are getting any more in soon Bernie, give me a shout please!

Will do Spam :)

Bernie

[JimN]

Will do Spam :)

Bernie

Me too! ;)

[Bernie Garland]

Me too! ;)

Will do Jim :) you better get a bigger freezer though :)

Bernie

[spiritofold]

Have you got any more leg bones Bernie????? :biggrin:

[Mike Bowler]

Have you got any more leg bones Bernie????? :biggrin:


Maybe on Saturday

Mike

[Spamel]

Have you got any more leg bones Bernie????? :biggrin:

Just took the fore legs out the freezer now. Will probably have them at the weekend but will debone them tomorrow and get them soaking to flush any fat and meat off. I heard bio washing powder is good for clearing them off, but I'm in no rush. I just checked the two I have soaking for awls and needles and there is still a film of fat on the water after several water changes. I've changed the water again, but I think the effort will be worth it, the bones are nice and white and no discoloration at all.

[Bernie Garland]

Have you got any more leg bones Bernie????? :biggrin:

Hi Andy,have got some with meat on will do for mince,and have some cleaves, roe and red for shooting sticks, will send you down,pm me your address again :)

Bernie

[spiritofold]

Hi Andy,have got some with meat on will do for mince,and have some cleaves, roe and red for shooting sticks, will send you down,pm me your address again :)

Bernie

Cheers Bernie :wink: :biggrin:

[hunter180]

Nice work berni, how do you come by the deer, did you hunt and kill it yourself or was it from a supplier, I love Venison, but i have to get it from Scotland, and it comes frozen :mad:, would love to know where you go, my dad's a butcher an accordin to him there aint nothin he aint butchered, so it would keep him busy for an afternoon ha ha...........

Mark

[Bernie Garland]

Nice work berni, how do you come by the deer, did you hunt and kill it yourself or was it from a supplier, I love Venison, but i have to get it from Scotland, and it comes frozen :mad:, would love to know where you go, my dad's a butcher an accordin to him there aint nothin he aint butchered, so it would keep him busy for an afternoon ha ha...........

Mark

Hi Mark, i have a few stalking friends,and i get it from them, to supply me and friends on the forum :)

Bernie

[hunter180]

Hi Mark, i have a few stalking friends,and i get it from them, to supply me and friends on the forum :)

Bernie

In that case...................."I'le be your friend...........Kay.o.ra" :finga:

NO nice one Berni, i would love to go stalking, still seems a rich mans game though..........and that i am not :frown:

I'le have to stick to mi wabbits an the odd peasant :biggrin:

Mark

[Bernie Garland]

In that case...................."I'le be your friend...........Kay.o.ra" :finga:

NO nice one Berni, i would love to go stalking, still seems a rich mans game though..........and that i am not :frown:

I'le have to stick to mi wabbits an the odd peasant :biggrin:

Mark

If you want one Mark no probs, if your willing to collect, i'll sort it :)

Bernie

[Bernie Garland]

Well Mike here she is a,a Galloway Red hind,should keep you in biltong for a bit :biggrin::)

Bernie

http://i105.photobucket.com/albums/m219/berax_uk/DSC01610.jpg

[scruff]

:tonqe: This is too much game for me to handle!

I think I'm gonna start chewing on my own leg I'm so hungry.

[Bernie Garland]

:tonqe: This is too much game for me to handle!

I think I'm gonna start chewing on my own leg I'm so hungry.

If you want one, come done with Spam next time, and we'll sort it :)

Bernie

[Mike Bowler]

Well Mike here she is a,a Galloway Red hind,should keep you in biltong for a bit :biggrin::)

Bernie

http://i105.photobucket.com/albums/m219/berax_uk/DSC01610.jpg


Wow what a beast
can't wait \\:D/\\:D/

[scruff]

If you want one, come done with Spam next time, and we'll sort it :)

Bernie

Thanks you sir. That would be most appreciated :You_Rock_Emoticon:
I have only ever 'dressed' a pigeon (I hear you have a much better method than me too!) and am keen to increase my butchery skills on other game.

As an aside here's a recipe Venison....sadly I have to buy mine from Round Green Venison Farm :redface: - Previously posted 'elsewhere'.

A rough recipe cos i don't really do measurements (i can never remember them so just go by the eye)

diced venison (500g)
ready to eat dried prunes (a big handful or maybe 1/4-1/3 as many as pieces of venison)
port (just a damn good slug - large glass full)
redcurrant jelly
seasoned flour (salt n pepper - to lightly coat the meat in)
whole shallots or small red onions halved (so they don't fall apart)
any stew type veg usually carrots and or parsnips (maybe celeriac or turnip aint tried either though)
maybe a wee bit of thyme
*horseradish sauce*
suet and (wholemeal/white 50/50 mix) flour (dumpling mix)

- lightly coat meat in flour, dust off excess flour. fry to seal in a little oil in a big ovenproof pan.
- once nicely browned remove meat and add the port to 'deglaze' (i cant believe i typed that) the pan, basically get all the crud stuck to the pan, mainly flour which will thicken up the 'gravy' and cook off the alcohol. add a couple of tsp of red currant jelly or (bramble preserve?)
- put meat back in along with onions, prunes and rest of veg seasoning etc. and bang in oven at between 150-180 degrees for around errrr...wen the meat is all tender an hour or 45 minutes??. i put lid on for around half the cooking time.
- whilst that lots stewing make up some dumplings as per suet/shortening instructions idaeally using wholemeal flour or half n half. dontreally matter though. make em just smaller than a golf ball, then squish em (technical term) a bit flat, make a slight indent in the middle and put about 1/3 tsp of *horseradish sauce* in the middle and then close them back into a round ball shape. yes this bit can be a bit messy.
- when stew is pretty much cooked bob the dumplings on top and cook LID OFF for 20 mins or so until they're crisp on the top.
- serve and eat http://www.britishblades.com/forums/images/smilies/wink.gif

ta da!

[Mike Bowler]

Originally Posted by Bernie Garland http://www.bushcraftliving.com/forums/images/buttons/viewpost.gif (http://www.bushcraftliving.com/forums/showthread.php?p=37441#post37441)
Well Mike here she is a,a Galloway Red hind,should keep you in biltong for a bit :biggrin::smile:

Bernie

http://i105.photobucket.com/albums/m219/berax_uk/DSC01610.jpg

Wow what a beast
can't wait \\:D/\\:D/

What's that hanging next to mine Bernie

Mike

[Bernie Garland]

A roe Doe,for Lindsey (firecrest)

Bernie

[Mike Bowler]

A roe Doe,for Lindsey (firecrest)

Bernie

My mate at work thought it was a rabbit or hare I said it was a a roe

Cheers mate

Mike

[Spamel]

I've got a bit of roe stewing ATM. Wife is picking the kids up from school and getting some veggies to throw in with it. I bet she doesn't bring leek back. :mad: I've got to get to know some of the blokes on the allotments, I'd much rather bung them a few quid for some veg than get the mass produced crap from the super market.

[Mike Bowler]

I've got a bit of roe stewing ATM. Wife is picking the kids up from school and getting some veggies to throw in with it. I bet she doesn't bring leek back. :mad: I've got to get to know some of the blokes on the allotments, I'd much rather bung them a few quid for some veg than get the mass produced crap from the super market.


I'll be having a steak tomorrow night :banana: . I went to our local farm shop for veggies and it was going off in 2 days so don't go now .

Mike

[Bernie Garland]

I'll be having a steak tomorrow night :banana: . I went to our local farm shop for veggies and it was going off in 2 days so don't go now .

Mike

But the stuff from the supermarkets is genetically modified,not for taste, but a longer shelf life,uniformity and colour,growing your own is the way to go :)

Bernie

[Mike Bowler]

But the stuff from the supermarkets is genetically modified,not for taste, but a longer shelf life,uniformity and colour,growing your own is the way to go :)

Bernie


Yes I know it's tastes crap as well .I'll raid your patch tomorrow:finga:
when you not looking\\:D/.I love marrows ,Leeks,sweet potato's and stuff like that but the Boss won't eat them :mad:

Mike

[spiritofold]

I doubt you could buy a fresher bit of meat. Looking good Bernie, makes me feel hungry!! :biggrin:

[Mike Bowler]

I doubt you could buy a fresher bit of meat. Looking good Bernie, makes me feel hungry!! :biggrin:

No I can't wait mate

Mike:banana:

[Spamel]

Dumplings are almost done, a crusty loaf is going in the oven to warm it through and crust the outside right up and then we eat! It smelled OK earlier on, a splosh of port seems to have made it smell very nice now! I guess the kids will be drunk later on!

[Spamel]

Well, I bloody enjoyed that! We played find the bay leaf too, always a good game to play when eating a hearty stew. I didn't use anything to thicken the stew with other than a finely grated potatoe or two, it wasn't stodgy but a nice thick stew with plenty of taste! And there's a bit left for tomorrow, although there's probably only enough for a Dad! Unlucky, kids! :biggrin:

[scruff]

Drool drool!

M' Cardamon Chicken won't be ready for another half hour :frown:

[Mike Bowler]

I would like to Thank Bernie and Maxine for the great morning and hospitality and all the help .I think D Dave and myself learnt a lot today .I hope your Biltong turns out good .I'm going to make some tomorrow and will take some Pic's and attempt a tutorial on how I make mine

Cheers Mike

[Bernie Garland]

I would like to Thank Bernie and Maxine for the great morning and hospitality and all the help .I think D Dave and myself learnt a lot today .I hope your Biltong turns out good .I'm going to make some tomorrow and will take some Pic's and attempt a tutorial on how I make mine

Cheers Mike

Glad you had a good time mate,just a pity it was that cold,we had a job to get its jacket off,and completely forgot to take some pics :) look forward to the biltong tutoriol,got some defrosting and will be biltonging it tomorrow :)

Bernie

[spiritofold]

I would like to Thank Bernie and Maxine for the great morning and hospitality and all the help .I think D Dave and myself learnt a lot today .I hope your Biltong turns out good .I'm going to make some tomorrow and will take some Pic's and attempt a tutorial on how I make mine

Cheers Mike

Lucky buggers :icon_tong :wink:

[Mike Bowler]

Glad you had a good time mate,just a pity it was that cold,we had a job to get its jacket off,and completely forgot to take some pics :) look forward to the biltong tutoriol,got some defrosting and will be biltonging it tomorrow :)

Bernie


I had a couple of Steaks tonight it was lovely

Mike\\:D/

[Bernie Garland]

Lucky buggers :icon_tong :wink:

Not the same Andy,but am sending you down some venison and rabbit stew, with the bones and cleaves Monday :)

Bernie

[spiritofold]

Cheers Bernie :wink: :biggrin:

[hunter180]

If you want one Mark no probs, if your willing to collect, i'll sort it :)

Bernie

That would be excellent Berni......PM the details and costs, many thanks my man.

Mark

[Bernie Garland]

That would be excellent Berni......PM the details and costs, many thanks my man.

Mark

Just had a couple of new arrivals in the larder,a red Hind for me and a Roe doe for Mark (Hunter180) them Galloway hinds are big beast's :biggrin:

Bernie

http://i105.photobucket.com/albums/m219/berax_uk/DSC01700.jpg

[Jungle_re]

i can taste them from here lol

[Spamel]

Bloody hell! That's huge! Any idea when you may be getting another in? My freezer is starting to look a tad empty!

[Bernie Garland]

Bloody hell! That's huge! Any idea when you may be getting another in? My freezer is starting to look a tad empty!

Robin has his name on the next, then you Spam,me mate's going up again in a fortnight SON :biggrin:

Bernie

[Spamel]

Robin has his name on the next, then you Spam,me mate's going up again in a fortnight SON :biggrin:

Bernie


Well, I was gonna go halfs on a big 'un with Addo, I'll have to see if he is still up for it! I'm hopefully gonna see him tomorrow, I'm on Warrants in Nottingham again! :cop:

:biggrin:

[Bernie Garland]

Well, I was gonna go halfs on a big 'un with Addo, I'll have to see if he is still up for it! I'm hopefully gonna see him tomorrow, I'm on Warrants in Nottingham again! :cop:

:biggrin:

I'm not in :biggrin:






i am really, come round and give me a hand with this one :)

Bernie

[Spamel]

I'm not in :biggrin:

:lmao: Git! :biggrin:





i am really, come round and give me a hand with this one :)

Bernie

I may come round, but I won't get my hands on as I get quite grimy in my day job!

[scruff]

Bernie, where can I join the queue please?

I'd love to get some venison in my freezer...and more importantly, in my belly!

[Bernie Garland]

Bernie, where can I join the queue please?

I'd love to get some venison in my freezer...and more importantly, in my belly!

I'll put you on the list :)

Bernie

[spiritofold]

Those bits i had went down a treat :biggrin: :wink:
That red one in the pic is massive!!! :o

[Mike Bowler]

Those bits i had went down a treat :biggrin: :wink:
That red one in the pic is massive!!! :o
If it's the one I had it's lovely too

Mike

[Spamel]

Sorry I didn't get round bernie, it was a full day instead of the usual half. My phone went off for a while too, I think somebody in the company forgot to pay the bill! I didn't get to see Addo either, so i still have the kit in my van in case I end up down that way soon. Looks like your orders list is growing steadily!

[Bernie Garland]

Sorry I didn't get round bernie, it was a full day instead of the usual half. My phone went off for a while too, I think somebody in the company forgot to pay the bill! I didn't get to see Addo either, so i still have the kit in my van in case I end up down that way soon. Looks like your orders list is growing steadily!

No worries Spam,another time :)

Bernie

[Spamel]

No worries Spam,another time :)

Bernie


Oh, you can count on that! :biggrin:

[hunter180]

Ohh cant wait till Sunday..............it's gonna be tasty........:banana:

Although that huge hind makes my Roe look like a wee rabbit :lmao:

Cheers Berni

Mark

[Spamel]

Ohh cant wait till Sunday..............it's gonna be tasty........:banana:

Although that huge hind makes my Roe look like a wee rabbit :lmao:

Cheers Berni

Mark

True, but you get a fair bit of meat for your money on a roe. You'll have quite a few good meals out of that little deer, you'll enjoy them all!

[hunter180]

Oh I know, I aint complainin it's the size of the hind, a few weeks supply with that one for sure.
I aint got a freezer big enuff for such a beastie..............yet :biggrin:

Mark

[Bernie Garland]

The Galloway reds are renowned for there size,had Red from all over, but the beasts from there are monsters,will take a pic tomorrow with me standing next to it so you can judge the size,and i'm 6ft 3 in :o:)

Bernie

[Mike Bowler]

The Galloway reds are renowned for there size,had Red from all over, but the beasts from there are monsters,will take a pic tomorrow with me standing next to it so you can judge the size,and i'm 6ft 3 in :o:)

Bernie

And well worth the money Mine is great still loads left .I make biltong with most of mine

Mike

[mad_max]

The Galloway reds are renowned for there size,had Red from all over, but the beasts from there are monsters

And what a beast of a monster that was. Took us best part of 5 hours to butcher the damn thing. Bernie's game larder is now empty but, my freezer's chocker :lmao:

[hunter180]

Well my wee Roe has been processed thanx to my Dad, all butchered and bagged, on it's way to about minus 20 ish...........got a fair bit outa that Berni, the only wastage was 2 small handfuls of grizzle........the hide is salted and bagged ready for attention next week when i've had my injections an i get the power back in mi ARMS............Cheers Berni, nice to meet ya dude, an ya missus........interestin ol chat there bud..........catch ya laters :supz:

Mark

[Bernie Garland]

Glad to meet you Mark,have a good feast :)

Bernie