A little while back I posted about my first ever Fallow Buck. I have since been on two more outings, each of which was successful.
The next outing was much like the previous, with the only legal shot waiting till perilously close to dark. That transpired to be my second Fallow, a bit larger than the previous and in the dark colouring as opposed to the prettier dappled look of the previous.
A couple days ago I chose a morning stalk, and got myself a Muntjac Buck. Having shot a Muntjac Doe back in April I was really looking forward to the venison. The kidneys and liver were wonderful at lunchtime, but I quickly fried some of the fillet that evening and boy was it ever tough!!
Last time (April) I waited till the next day before butchering and eating any. This time I was advised to have the skin off while still warm, what with Muntjac being so tricky to skin. I know I trimmed it up well, slipped of the silverskin etc.
Was it perhaps just an older beast, so maybe all the rest of the meat will be similarly tough?