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Thread: stunning munty

  1. #1

    stunning munty

    hi chaps

    had a lovely afternoon out friday ..

    i have been going out a lot as soon as i finish work i am trying to make the most of the dry spell..

    i made the half hour drive to one of my permissions as it holds a good amount of deer and i new there would be something mooching around.

    i tend to sit on the hill for a few hours, from that point a can look over all the fields with the binos and see any movement..

    as always there is a buck milling around the bottom near the spinny as i was watching him slowly nod off i noticed movement in the brambles. its was a nice big munty about 10 yards away from the roe but as soon as i seen it it disappeared back into cover..

    now i thought it was going to be a waiting game but 10 minutes later she reappeared in the same spot it was a tight shot and over 200 yards but the opportunity was there so i took aim and down she went...

    she was a good size and carrying so its probably for the best very pleased with her she is now sorted and going to make some lovely meals



    i do like them muntys they are a brilliant animal funny to watch and excellent to shoot i think they make the perfect manageable deer to stalk carry and butcher..



    many thanks andy



  2. #2
    Nice going Andy....your chopping board is as neat as ever.

    Tim.243

  3. #3
    thanks tim... im not getting on the foxes much mate are you??

  4. #4
    That should keep you for a few weeks well done.

  5. #5
    No....killed to many and know they are like hens teeth!! and with half of them tucked up with cubs it will be a while....

    Tim.243

  6. #6
    know how you feel mate there few and far between at the minuet...

  7. #7
    The meat on that muntjac seems a lot more pale than what I have seen on the ones I've shot, it's more the colour of CWD, but perhaps that's just the photo. Interesting that you cut off the shanks like that, I hadn't tried that. I cut off that meat and include it with the shoulders, which I dice up for stews (I can always mince them later if I want to). I've also boned out the haunches as I'm out of freezer space, but I was wondering how exactly to best use them. There was a big piece of fat on the back of the legs that I put in the cavity in the middle, but I don't know if roasting a 3-year old muntjac haunch is likely to give very good results. I fear it could dry out very easily. How do you prepare those haunches?

  8. #8
    Quote Originally Posted by Pine Marten View Post
    The meat on that muntjac seems a lot more pale than what I have seen on the ones I've shot, it's more the colour of CWD, but perhaps that's just the photo. Interesting that you cut off the shanks like that, I hadn't tried that. I cut off that meat and include it with the shoulders, which I dice up for stews (I can always mince them later if I want to). I've also boned out the haunches as I'm out of freezer space, but I was wondering how exactly to best use them. There was a big piece of fat on the back of the legs that I put in the cavity in the middle, but I don't know if roasting a 3-year old muntjac haunch is likely to give very good results. I fear it could dry out very easily. How do you prepare those haunches?

    if you want a fresher one i think i have one in the freezer three year old one sounds i tad over due. lol

    i take the shanks of all the time it makes a better rolled haunch and with the shanks i slow cook them and the tough bits dissolves and leaves nice tender meat.. or use them as a stock ..with the haunches most of the time i break down into steaks but if i do a roast its just a simple roast with oil butter salt black pepper and fresh sage out the garden...

  9. #9
    Nice one Camokid, I've taken a couple out at that range -- don't they look small in the scope!

    For Pine Marten -- I bone and roll the haunches then roast them (a couple at a time). I then slice the cold roasts (about 1/4" slices) then lay them in a slow cooker with a bit of gravy, then slow cook them for 8 hours. Result - braised venison slices that are so tender they fall off the fork. Served up with greens and roast potatoes --- loverly!!!
    Historic Guns & Militaria - based in South Bedfordshire - Historic Guns Militaria

  10. #10

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