I couldnt give a monkeys about this cic measuring malarky............If it has a good head fine...........if it has a bad head fine...........they will both taste the same and for me thats the important bit, getting the bugger in the slow cooker.
Yep I agree
bang it all in the slow cooker and it will all taste the same~
nowt like being adventurous and flash frying a fallow fillet for sunday morning steakwhich, Just not sure one out of a musked up Buck quite hits the same mark
though
I agree. Those "hunters" who grab the tape measure to see how big the horns on their kudu etc are only compensating for one thing! I love the butchery / cookery side to stalking almost as much as the stalk itself.
What has shooting possibly a 60"+ Kudu in another country got to do with this post
don't they do meat hunters pakages abroad then for the locals then
Oly
If you are concerned about the higher prices of "Trophy's" then don't book stalking for Bucks/Stags ,
Better off booking stalking for Does/Hinds , as you will hav a better chance as a rule , it is often a lot cheaper price wise , unless you are given a deal
But deer taken in the rut don't always produce the best tasting venison and older bucks can need a bit of hanging
Also when talking about making a booking, ask about if you could purchase what or part of what you shoot and costs relating to that, as in the past I hav just bought half a beast but did pitch in on the butchery side of things
Also something else to consider
If Munties are on the list along with other deer species ,they are great tasting venison just not a lot on them once boned out, so that may also sway your decision when it comes to which species to book for the freezer as there may be a set cull charge on Does also
ATB
ps what ever I shoot for the freezer is classed as a trophy in my eyes
good luck and safe hunting