Being a fred in a shed.

[25 Sharps]

If you'd have just read the post instead of being an arrogant tool and trying to get one up you'd have quite clearly understood what NDS meant.

You really are an angry little man aren’t you

 

[StephenToast]

You really are an angry little man aren’t you

No, not really.

 

[Mike L]

Sooooooooo we have established its 250 acres running from 400 to 600 meters wide.......Excellent

 

[foxdropper]

30 all

 

[foxdropper]

How long is it though .Just asking .

 

[25 Sharps]

How long is it though .Just asking .

Taking the median of 500 metres wide, 2,023.428 metres long…..approximately

 

[Sonicdmb73]

If you'd have just read the post instead of being an arrogant tool and trying to get one up you'd have quite clearly understood what NDS meant.

What he meant is not the issue. What he wrote is.
Trying to argue otherwise is futile.

 

[hendrix's rifle]

Went for an unarmed walk to the woods last week with my wife, walking around the edge I said to her 'I can smell reds', her reply was 'I just thought it was you after you have shot a stag', with that 7 stags appeared!
They do have a certain aroma.

To those who process reds, I take my hat off to you, I shot a red stag once on the eve of movement restrictions because of foot and mouth, the farmer and I had no option but to butcher it, she said never again.
Since then I have done a hind, took me 7 hours, never again

I find I'm always finding flecks of hair in the strangest places like in the glove box or the washing machine

Gotta love the smell of a stag, once you smell it the hunt is on

 

[john.g]

Just very basic breakdown then? that's fair enough. I bone out the shoulders, dice one, net the other for roasting, take off the hocks, seam the haunches and either net them as roasts, or turn them into steaks and/or mince and dice. The loins are taken off in one piece, then trimmed and cut into three sections each. Trimmings are kept back as a perk of the job and go for my own sausages. Everything is vac-packed too. Mates rates are £45 a roe, or £65 otherwise, with sausage and burger being extra depending on quantities

£65 is about right Stu , the last lot I done for folk went for that although I have managed to get £80 if I do burger and sausage but its not everyone who wants it done that way, kinda glad as I cant be ar$ed making them

 

[Woodsmoke]

£65 is about right Stu , the last lot I done for folk went for that although I have managed to get £80 if I do burger and sausage but its not everyone who wants it done that way, kinda glad as I cant be ar$ed making them

I quite enjoy making sausage and burger. Having said that, only if it's on my terms when I have time.

 

[foxdropper]

Huge respect to you chaps with the skill and patience to turn a beast into saleable items .I’ve neither the skill nor patience ,basically a trigger man .

 

[EssexBigMac]

I quite enjoy making sausage and burger. Having said that, only if it's on my terms when I have time.

Pass over some recipes please I’ve bought the equipment just need some venison and casings.

 

[DevonRifle]

Pass over some recipes please I’ve bought the equipment just need some venison and casings.

I use the game mix from butcher’s sundries. I use it for Roe and find I only need half the mix recommended or the flavour is too strong and you can’t taste the venison. I use 3 parts venison to one part pork fat and use wine with the mix instead of water. Makes a lovely sausage!

 

[Buchan]

Pass over some recipes please I’ve bought the equipment just need some venison and casings.

Burger, Coarse ground mince (through twice) 1tsp salt 1/2 tsp black pepper (get the pre-ground stuff) 1/2 tsp smoke paprika to 1kg. 100g lumps squashed in lakeland press.

 

[DevonRifle]

Burger, Coarse ground mince (through twice) 1tsp salt 1/2 tsp black pepper (get the pre-ground stuff) 1/2 tsp smoke paprika to 1kg. 100g lumps squashed in lakeland press.

Perfect except I add 10% pork fat but that’s a preference not a need.

 

[User00038]

Perfect except I add 10% pork fat but that’s a preference not a need.

I've stopped adding pork fat, so's I can sell them to vegans... I use a Weschenfelder seasoning but agree it needs to be knocked back a LOT from the recommended dosage.

 

[Buchan]

Perfect except I add 10% pork fat but that’s a preference not a need.

I can get a better patty if I put it through a medium mincer, but I like the coarse texture

 

[DevonRifle]

I can get a better patty if I put it through a medium mincer, but I like the coarse texture

I agree, twice through the course plate is my preference. I also add the salt when cooking rather than before. I was told it dries the meat out less, not sure if that’s true as I haven’t done a comparison.

 

[SussexSteve]

Im sending hundreds to the game dealer would rather be out shooting them than butchering

 

[Dengie Boy]

Interesting opinions, personally I prefer to skin & butcher myself, but then I only do it for ‘fun’ & personal consumption.