Red rut.

[Sol]

I don’t my mates do, that shoot probably some of the best red rutting ground lands in mine and their name , I’m just the larder boy

I feel that there tough too even larder, my mate considers It a waste and a shame too shoot them and split them into primal in the field but what I dont understand Is our chillers ceiling is too short too handle hanging an entire red anyways, so soon as there brought home there skinned and chopped into primal and tossed into the drink chiller.

What's the difference? None, there's so many gutless methods did on elk that are easy transferred too reds except we've not got too walk ideally more than 5 meters from a quad and straight back home..... Just shove the meat in a few plastic bags and haul it the 15-20 minutes home on the quad.

 

[Norfolk Deer Search]

I feel that there tough too even larder, my mate considers It a waste and a shame too shoot them and split them into primal in the field but what I dont understand Is our chillers ceiling is too short too handle hanging an entire red anyways, so soon as there brought home there skinned and chopped into primal and tossed into the drink chiller.

What's the difference? None, there's so many gutless methods did on elk that are easy transferred too reds except we've not got too walk ideally more than 5 meters from a quad and straight back home..... Just shove the meat in a few plastic bags and haul it the 15-20 minutes home on the quad.

That’s why I say roll on November I have no problems shooting hinds and calf’s but stinky stags **** that I draw the line, the six pointer from last night had a bit of a sniff but another week and they’ll hum like skanky pole cats

 

[Chris Richardson]

That’s why I say roll on November I have no problems shooting hinds and calf’s but stinky stags **** that I draw the line, the six pointer from last night had a bit of a sniff but another week and they’ll hum like skanky pole cats

i agree with that one the one i shot tuesday is going entirely for burgers and sausage

 

[Norfolk Deer Search]

i agree with that one the one i shot tuesday is going entirely for burgers and sausage

Bloody hell, you know how to make hard work out of a carcass horlicks the burgers and sausage that’s bloody hard work as well!

 

[Chris Richardson]

Bloody hell, you know how to make hard work out of a carcass horlicks the burgers and sausage that’s bloody hard work as well!

Reckon I’ll have around 2000 sausages and god knows how many burgers

 

[Norfolk Deer Search]

Reckon I’ll have around 2000 sausages and god knows how many burgers

all with a custom musty tang

 

[Tim.243]

I feel that there tough too even larder, my mate considers It a waste and a shame too shoot them and split them into primal in the field but what I dont understand Is our chillers ceiling is too short too handle hanging an entire red anyways, so soon as there brought home there skinned and chopped into primal and tossed into the drink chiller.

What's the difference? None, there's so many gutless methods did on elk that are easy transferred too reds except we've not got too walk ideally more than 5 meters from a quad and straight back home..... Just shove the meat in a few plastic bags and haul it the 15-20 minutes home on the quad.

Sol, It is up there for thinking and on a hanger for getting big deer in a small chiller with respect not many deer guides think out of the box.

@Norfolk Deer Search

 

[Sol]

That’s why I say roll on November I have no problems shooting hinds and calf’s but stinky stags **** that I draw the line, the six pointer from last night had a bit of a sniff but another week and they’ll hum like skanky pole cats

Sadly for me my mate Is keen getting me a nice trophy head since there's a few nice ones running around this year, cant wait too eat musty stag! prior to butchering I might try the loin and see If Its any good eating If Its **** I'll just mince the lot.
I think last time we minced a mature stag we ended up with 70+ 500g packs we didnt trim any rib meat or anything like that either ate the loins and tenderloin normally obviously.

At least though my family likes using mince and I for sure have a few people around me that would take some of my hands It vanishes pretty quick.

Might do jerky too that gets rid of it quick.

 

[Sol]

Sol, It is up there for thinking and on a hanger for getting big deer in a small chiller with respect not many deer guides think out of the box.

@Norfolk Deer Search

My original post before I had retyped it I had actually mentioned that maybe I should convince him into contacting you, I think those would work fantastically in our situation I'll have to talk too him about it

 

[Norfolk Deer Search]

My original post before I had retyped it I had actually mentioned that maybe I should convince him into contacting you, I think those would work fantastically in our situation I'll have to talk too him about it

Let me tell you, Tim’s hooks will gain you a foot if not more on a low larder guaranteed, the stag in my larder shot last night, probably somewhere in the region of 90 to 100 kg and you’ve got at least a foot clear underneath, talk to him about your rail and how you hang them etc you will not be disappointed, I’ve got five of the slack Alice versions that’s all because the red deer down in this neck of the woods are fairly friendly

 

[Tim.243]

My original post before I had retyped it I had actually mentioned that maybe I should convince him into contacting you, I think those would work fantastically in our situation I'll have to talk too him about it

Lee @Norfolk Deer Search brought and uses 5 for that reason with lot of donkeys to go on them come the next couple of months!

 

[Chris Richardson]

all with a custom musty tang

To be honest I’ve butchered a couple of fallow bucks up before in full rut get them out of the jacket quickly hang for a few days and didn’t taste any difference, the stag will be fine with the sausages and burger seasonings

 

[homer]

Was ip in D&G last week, just back today. Beginning of last week was very active, lots of roaring, chasing etc. From Wednesday onwards it had all but stopped. Guide says I was a week too late, but that it usually picks back up again in a week or so.

 

[Tim.243]

To be honest I’ve butchered a couple of fallow bucks up before in full rut get them out of the jacket quickly hang for a few days and didn’t taste any difference, the stag will be fine with the sausages and burger seasonings

Yeh but people rave about CWD and both my eat anything spaniels spat the fresh shot clean cwd meat lol

 

[wytonpjs]

Currently stalking West of Aberfeldy, East of Ben Nevis for the week

When we arrived on Monday, roaring was going non stop. Now on my 5th day of stalking it’s tailed off a bit but there’s still some action going on. Absolutely no complaints, 5 days, 5 stags

 

[Norfolk Deer Search]

Yeh but people rave about CWD and both my eat anything spaniels spat the fresh shot clean cwd meat lol

I hate CWD. That’s my giveaway venison for those uneducated.

 

[Chris Richardson]

Yeh but people rave about CWD and both my eat anything spaniels spat the fresh shot clean cwd meat lol

To be honest never shot one I’m in the wrong part of the world for that , do like muntjac though which is a good job as I get a lot of the buggers

 

[Tim.243]

To be honest never shot one I’m in the wrong part of the world for that , do like muntjac though which is a good job as I get a lot of the buggers

Trust me they are carp.

 

[Norfolk Deer Search]

Another entrant into the larder yesterday evening, good sized spiker 80-90kg ish probably and to be fair doesn’t stink that much.

Reports this morning say big lads are roaring their nuts off, mean while for the less keen larder boy here is drinking tea in bed

 

[Sheamus]

Just imagine that lashed onto the skate board with a tiny bit of telecom blue rope
Good beast though, should make 90kg plus