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Thread: Muntjac

  1. #1

    Muntjac

    Starting stalking in the South West and Scotland, I hadn't had to skin one of these before. I've just done two.

    All I can say is f%#k1n hell boys, f%#k1n hell.

  2. #2
    Yes, tough little buggers ain't they, lol

  3. #3
    Quote Originally Posted by tikka_madras View Post
    Starting stalking in the South West and Scotland, I hadn't had to skin one of these before. I've just done two.

    All I can say is f%#k1n hell boys, f%#k1n hell.
    Done one this weekend and 2 three weeks before!
    makes you think twice about shooting them

  4. #4
    Quote Originally Posted by tikka_madras View Post
    Starting stalking in the South West and Scotland, I hadn't had to skin one of these before. I've just done two.

    All I can say is f%#k1n hell boys, f%#k1n hell.
    Done loads, you can tear the meat on the hock very easy if you don't tease it with the knife in a couple of places.

    Does are a bit easier but I shoot nearly all Bucks, the only thing I have found is to turn off the chillier a couple of hours before I make a start.


    Tim.243
    Stalking is very much like going to the night club

    The more times you go, there is always a chance of going home with one

    You can always tell an Essex Boy, just you cant tell him much...




  5. #5
    Yep, these were both bucks and I did tear the hocks. Thanks, Tim, I'll try letting them warm a bit first next time.

    I now live in the middle of muntjac country so I suppose I'd better get used to it. All I can say is they better taste absolutely bleeding fantastic.

  6. #6
    I always skin them whilst they are still warm, which is much easier.

  7. #7
    There is hope, you will get quicker.

    Best tip I was given was to hang for 20 days not 7 as I had been. Venison still lovely and skinning time difference between short and long hang is about 30 minutes. Skinning much easier after the longer hang.


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