I decided to have a nice enjoyable meal tonight, so I heated up my cast iron frypan and cooked two beautiful, venison (red deer) tenderloins. Nothing special, just a rub down with olive oil, seasoned with salt and black pepper, cut the tenderloins in half then straight Into the hot pan to be seared all around on all sides and ends. All up, I cooked it for about 15 minutes because the cuts were fairly thick. They were beautiful, tender, juicy and full of flavour.

Meanwhile...The rest of us starve.

And I had a chicken sandwich ...

Pasta here.

Let's see here. It's 1400. Time for my afternoon double shot of whisky. For medicinal purposes of course.

Bushmaster wrote:

Let's see here. It's 1400. Time for my afternoon double shot of whisky. For medicinal purposes of course.

As always.

We go at 1600hrs.

Having had an energetic day building a fence from scratch, I rewarded myself with a 14oz ribeye (like Vince; olive oil, salt & pepper only) & salad, followed by home made apple & blackcurrant crumble with double cream, using my own blackcurrants.
Washed down by a pint mug of tea & now it's 22:00 & I've just poured my first pint of IPA whilst I listen to the thunder & the rain bouncing off the roof.

I just hope we don't get another power outage like last night...

and I had cold left-over pizza that wasn't that great the first time .... time to pull some backstraps out of the freezer.

sausage n vege bake in a white sauce....pretty good.was last nights tea and as it was big enough it did us for another meal.
15ltr bucket of steak in fridge aging ...Meg n I managed to bag another red hind on saturday.

Elvis, you always seem to be hunting red hinds. Is your season open year round?

Vince,,, that looks good ,

slimjim wrote:

Elvis, you always seem to be hunting red hinds. Is your season open year round?

Not sure about NZ, but here in Queensland we don’t have a deer season. Deer are considered feral as they are not native and as such you can hunt them all year round...even spotlight them at night if you are that way inclined. There are a couple of groups in Australia that are trying to change that, notably Australian Deer Association (ADA) who impose their own “seasons” on their members, and also impose both trophy and “meat animal” fees, but so far they have been unsuccessful in changing the Govt stand on feral animals. The ADA visit target properties and tell the property owners that they will pay them for each animal taken. They also require each member to attend a “working bee” on the property twice a year as unpaid workers for the property owner to direct. If an ADA member can’t (or won’t) attend a working bee, then there is a fee they must pay that goes to the property owner. All of this on the proviso that the property owner will not allow any other hunter on his property. This amounts to many hundreds of dollars (close to $1000) per animal harvested, of which the property owner receives some of the money. Of course the property owners see $ signs and readily agree, even though they are required by the Govt to take action to rid their property of feral animals. What this all amounts to is extreme difficulty, for guys like myself, in gaining access to private properties to hunt deer.

There is a push to open public lands for hunters to target feral species, but so far it has not shown any success.

Another problem we are facing is greenies and, strangely, some farmers who say, aren’t the deer beautiful, and won’t allow hunters to target them on their properties.

“pete4d” wrote:

Vince,,, that looks good,

Mate, it was magnificent. Next time I intend including some Venison and Duck sausages...they are outstanding.

Hey Elvis...there’s an idea for you mate...make some sausages. The duck fat makes the sausages lovely and moist, and imparts a very nice flavour.

Slim...yes as Vice said...all our deer open season all year around.
I shoot for my freezer,the first deer I find just happens to be hind,so be it. it also is better for us to control herds by taking hinds....they breed ,the stags just implant the seed LOL.
Vince ,we have made sausages and pork fat is king for sausages.
dinner tonight...steak off said hind and chips...thick cut and air fried... the steak was done in deep dish fry pan in oil... mine was a whole eye fillet and becs had the triangle one thats about 10" long and 2" through.... it sits alongside another large muscle group on rear end.... primo eating indeed.

Vince, I shake my head in anguish that you have to deal with that. That sounds worse than what German hunters have to deal with.

slimjim wrote:

Vince, I shake my head in anguish that you have to deal with that. That sounds worse than what German hunters have to deal with.

Yes mate...it makes it almost impossible to get onto properties to hunt deer. The ADA are a pain in the arse for individual hunters who want to put one or two deer in the freezer each year...and not have to pay a fortune to do so.