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This trotted onto the end of my .222 this morning and got some.

Are you butchering it yourself?

Yeth.

'Twill be in the freezer by tonight, don't want it hanging around in this weather.

dromia wrote:This trotted onto the end of my .222 this morning and got some.

Stoopid beastie.

That is a good looking thing.

pretty looking beat, its a shame they taste so good

My mouth is watering................how are you going to cook it?

Pete

It is butchered and lying over night before freezing.

I'll be having the liver and kidneys with some venison sausages I made from the winter hind for breakfast the morrow, all washed down with a large sloch of Clynelish.

Saddle, heart and haunches will be roasted with local bacon in due course, soup from the forelegs, the rib and forend meat will make mince, stew and the best chili you have ever tasted.

I don't bother making the sausages, burgers and staggis from the roe, better meat and quantity for that game from the reds.

Lovely stuff!