Venison sausage train

 Forequarter of Fallow Deer

 Barrel or loins still in 1 piece

 Hind quarters

 Some stir fry made from the topside, Sirloins ( porterhouse) and some round as schnitzels

 me demonstrating how to bone out hind Leg

 Doing some Mince

A tray with stirfry, steaks etc

 Hmmm, the leftovers

			Kilos	Product
28/07/2012	Our Recipe		8.2	Venison
		30%	2.46	Pork Fat
			1.7	21%	Water
			1	12%	Sausage Maker
	produced		sprinkle	Thyme
	150 snags		sprinkle	Parsley
			tablespoon	Paprika
Very Lean- bloody beautiful			7 cloves	Garlic
			2 teaspoon	Chilli
			1 tablespoon	Nutmeg

The journey continues- Bring on the Sausage train

 Firstly, all the meat goes through the course plate

 Pork Fat = 30%

 Meat and pork fat running through the mincer- 1 X course plate, 1 X medium plate then 2 X fine plate till its a sticky pale colour.

 Then the fun of running the mixture into the skins- skins are dry before mixture then splash a little water over once filled

  make them all up first then make then link them

Snags

 made up to 150 snags from 8 kg's of meat,

 Tried and tested- bloody beautiful

 Another Free feed form the wilds of Gippsland- thank you very much

 Mason with Snags

 Chloe taking photos with phone

a familiar Australian site- the beach access

Meetung 

Part of the unbroken 90 miles of Beach

Meetung

How can a month go past so fast, I have harvested 2 of my chooks from the back yard and made soup and meatloaf with them. its not the nicest thing to have to do but I know they have lived a lot better life than bard raised chooks. (No photos)

My Beef at the moment is ingredent labels using the word Aqua instead of water- grrrrrr

Currently looking for a new home to settle into then i will be able to post some good stuff about building up the family Larder

well what can I say delicious! A wild animal harvested Sambar Deer, very sustainably- Never known a  fence or cage living a carefree life then..., of course we also added home grown, tomatoe puree, garlic, onion, oregano and carrots

Proof is in the pudding- kids fanging on Venison Spaghetti Bolagnese

not quite wild harvested, but !!!- Ebay harvested Hitec's $25 Bargain- they were nearly brand new

Harvested Plums and custard cake

A wet Sunday arvo in Gippsland- what can I do- Why not do the mince venison!.


Sounds like a plan lucky my old butchering skills can be of some use. 

Meat already run through on the course plate, doing this will make it easier for the mincer to pass the actual meat pieces through instead of running it through on the fine plate- it stops it getting hot 

Course mince being put back through the fine plate

Hmm looks just like I used to do at work

1.6 kg this is just part of the animal- I will work it our for you all just how much we get.

frozen rump steak - slightly thawed so I can cut it up into steaks

The old Victorknox, still working for me, I have had it since 1990

Close up of the venison rump- see any Fat- me neither!

hey guys,

I have helped in the processing of some Deer, Sambar harvested from the wild. I  will have photos of cuts of meat, may even host a video of a How to cut up animal, etc

Also wild harvested some walnuts up near Dargo

Meyer Lemons from our old lemon tree

Cooking them down

Wola!- Lemon Butter