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Thread: Sausage fodder!

  1. #1

    Sausage fodder!

    Was up at 02:30 this morning to try and get a couple of bucks to make some sausages and burgers with (ready for the great summer we're going to get ). I had these 2 grassed by 05:30 and away home for an early breakfast.


    IMAG0060 by mj robson, on Flickr

    Cheers,
    Mark.

  2. #2
    Well done Mark. The beast on the right looks a good one for the cull.

  3. #3
    Quote Originally Posted by provider View Post
    Well done Mark. The beast on the right looks a good one for the cull.
    Too right, it's the poorest head I think I've ever seen, outwith the norm in this area. As soon as I spotted him he was destined for the mincer!!

    The other buck is an old beast with short thick antlers and quite a bit of fat on board.

    Cheers,
    Mark.

  4. #4
    Quote Originally Posted by provider View Post
    Well done Mark. The beast on the right looks a good one for the cull.
    +1. Chap on the right could have caused some injuries even better to put him in your sausages and burgers. What do you put in with the sausages/burgers? i use 2/3 venison to 1/3 pork belly.

    Chap on the left nice head. do you have a picture of him from the side out of interest?

    ATB

    Rob
    243Sako

  5. #5
    Well done Mark - - didn't take you long. Making the sausages and burgers might be a different story. Do you ever just skin them, take along to your Butcher and have him do them for 10 a beast ? Saves me a lot of time and he usually makes a better job !

    ATB

    JR

  6. #6
    Congratulations on a couple of nice bucks, I bet breakfast tasted good!

  7. #7
    well done Mark, its nice to shoot a few ourselves.
    I should do it myself more often.
    I had missed 1 possible medal for my wall a couple of days ago.
    I have decided to go get him when my eyes are better.
    He will be the first thing I will have shot without glasses so be good for the wall.
    "good shot reload" mate.

  8. #8
    Thanks guys

    It's nice to get out and shoot one myself for a change, that's my season total to 31 for 52 outings and these are the first 2 I've shot myself!

    I'll skin, butcher and mince them today in a couple of hours, it's the sausage making that takes a good bit of time, that can wait till tommorrow.

    Here is a pic of the head just cleaned off, it's sitting at 556g wet. A thick, heavy head but lacking a bit of length.


    DSC_0548 by mj robson, on Flickr

    Good luck with your eye's John, hope you grass that buck.

    Cheers,
    Mark.

  9. #9
    Quote Originally Posted by 243Sako View Post
    +1. Chap on the right could have caused some injuries even better to put him in your sausages and burgers. What do you put in with the sausages/burgers? i use 2/3 venison to 1/3 pork belly.

    Chap on the left nice head. do you have a picture of him from the side out of interest?

    ATB

    Rob
    243Sako
    Hi Rob,
    See the end of this thread.
    http://www.thestalkingdirectory.co.u...o-dry.../page4

  10. #10
    I see you had much nicer weather on east coast than we on the west... It was wet and windy, did not see a thing.
    Well done Mark!

    Greg


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