Malverns (Summer) & Scotland (Winter)

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catkins

catkins

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Hi, based in the Malverns, ex farmer who stalks (CR6.5) a lot in scotland & cotswolds. Also vermin control on local estate. 12, .410 & air rifle - fave guns my old martini, or the silenced pump 410 (squirrel basher) or Miroku O/U - for clays/birds.
I love the Scottish Highlands & snow (not much seen this year) - spent 9 weeks up there this year on the estate where I was ghillie 40 years ago ... old timer/alzheimer.
Out on hill a lot stalking with my digital camera, wildlife cams and a newly acquired drone which is a game changer.
Also researching the .257 weatherby magnum as i feel a second gun coming on.
Shoot all 6 species, processing them into charcuterie - taken 43 in last 18 months
Just My Personal Ranking - least favourite to eat - probably roe, I just find them a bit too lean/livery - tastiest must be sika, muntjac, water deer but you can't beat a nice fallow pricket/follower for fat balance.
Not many tickets left to get (ride in). DMC booked for September.
Active retirement here we come, looking to work more with the ponies for extraction as ground too steep/boggy for quads/argo unless someone has a spare hagglands?
and it is time to replace my dogs, been dead a couple of years, thinking BMH ... maybe
cheers
cat
 
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would love to develop thread on eating them - what's good, bad and indifferent. Get some new ideas. Forgot to mention reds - prefer hinds, calves & followers, stags can get a bit gamey towards end of season. I love kidney & heart (finally found a good way or prepping heart so it is tasty and NOT tough) but still struggling with liver .... pate is ok but would love to eat it in a meal - texture thing - bit grainy - reminds me of school dinners when i was 7. Love the cheeks, very under rated - scrummy like bath chaps if you have ever tried them (pigs cheek)
 
catkins said:
would love to develop thread on eating them - what's good, bad and indifferent. Get some new ideas. Forgot to mention reds - prefer hinds, calves & followers, stags can get a bit gamey towards end of season. I love kidney & heart (finally found a good way or prepping heart so it is tasty and NOT tough) but still struggling with liver .... pate is ok but would love to eat it in a meal - texture thing - bit grainy - reminds me of school dinners when i was 7. Love the cheeks, very under rated - scrummy like bath chaps if you have ever tried them (pigs cheek)
Click to expand...
That "school dinner" grainy texture has put a lot of people off liver for life!
For a whole new experience, try and get a liver in the frying pan while it's still warm from the animal. Absolutely delicious, with a smooth, buttery texture!
 
catkins said:
cheers nice roebuck for avatar - did you eat him - what venison is your favourite
Click to expand...
Thank you, yes we eat pretty much everything I shoot. To be honest I like all of the ones I've had so far and find it more down to the recipe as opposed to the deer.
I don't tend to have it as steaks or roasts as the Mrs isn't a fan of it like that but curry, sausage, mince ( burgess, bolognese etc) and smoked venison all go down a treat
 
catkins said:
would love to develop thread on eating them - what's good, bad and indifferent. Get some new ideas. Forgot to mention reds - prefer hinds, calves & followers, stags can get a bit gamey towards end of season. I love kidney & heart (finally found a good way or prepping heart so it is tasty and NOT tough) but still struggling with liver .... pate is ok but would love to eat it in a meal - texture thing - bit grainy - reminds me of school dinners when i was 7. Love the cheeks, very under rated - scrummy like bath chaps if you have ever tried them (pigs cheek)
Click to expand...
A peri peri rub and a coating of breadcrumbs or flour ( think the same stuff you would use on chicken etc) are a good way to enhance and modify liver. Also some heart tacos with a reverse sear at the end are fantastic
 
T.eddie said:
A peri peri rub and a coating of breadcrumbs or flour ( think the same stuff you would use on chicken etc) are a good way to enhance and modify liver. Also some heart tacos with a reverse sear at the end are fantastic
Click to expand...
will give it a go - we grow, dry, (smoke - sometimes) our own chill - then grind them
 
VSS said:
That "school dinner" grainy texture has put a lot of people off liver for life!
For a whole new experience, try and get a liver in the frying pan while it's still warm from the animal. Absolutely delicious, with a smooth, buttery texture!
Click to expand...
agreed ..!! fresh better - freezing it seems to make it worse - but we have to freeze a lot of our meat - just to get them away - i prefer winter stalking - where the carcass will chill quickly and I can take my time butchering them - hence summers down south, winters up north (and to avoid tourists)
 
VSS said:
That "school dinner" grainy texture has put a lot of people off liver for life!
For a whole new experience, try and get a liver in the frying pan while it's still warm from the animal. Absolutely delicious, with a smooth, buttery texture!
Click to expand...
Gout. Gout. Gout. Gout. Throbbing toe. Purines. Purines. Purines. Body waste. Etc
 
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