Nice pricket for the first of the season

clivej

Off the mark yesterday with a nice pricket. Went out for the afternoon and sat it out until this came along at 4.50pm. Had the hound with me but showed little interest, he's only a pet but may come to something if I keep taking him out.
Sako 75 laminated varmint in .308, Bushnell 6-24x50. Took the shot @155y.

Also got some more photo's off the trail camera.

cookimonster

Nice one, well done, good looking rifle by the way.

hiddenmongoose

well done,he will be tasty.Nice buck in the bottom pic too

Backfire

Nice deer

I haven't the rifle or licence to shoot deer, but would make an attempt to get that setup if I knew how to butcher and deer and had the setup to do so.

What kind of setup would I need? A friend of mine claims he can butcher a deer correctly but I won't believe that until I see it for my own eyes.

cookimonster

Backfire,

After the rifle set up the most important piece of kit is a fridge / cooler big enough to store a deer in, then after that a freezer. The meat needs to cool prior to dissecting after that the hanging time is personal (there's a few threads debating the subject).
As to the skinning and butchering the most important part to master is the gralloch this ensures a clean animal, there's tons of media out there.

If your handy dressing rabbits then your familiar with the anatomy of a four legged beast.
The easiest way to skin is by hanging, again U tube it. Knowing the basic anatomy helps dissection, you will know the joints and basic muscles structure. For straight forward butchery, small bodied animals - Sika & Fallow will produce four roasting joints - 2 legs & 2 shoulders. Fillet off the straps from just behind the shoulder to the hips, cut for steak. Pull out the fillets front the inner loin and then cut the remaining meat from the bone and trim away what's doubtful and dice for stew etc.

See that's just basic, it can be done piece meal in your kitchen with a sharp knife and clean hacksaw or cleaver.

Jonty

cookimonster wrote: »

Backfire,

After the rifle set up the most important piece of kit is a fridge / cooler big enough to store a deer in, then after that a freezer. The meat needs to cool prior to dissecting after that the hanging time is personal (there's a few threads debating the subject).
As to the skinning and butchering the most important part to master is the gralloch this ensures a clean animal, there's tons of media out there.

If your handy dressing rabbits then your familiar with the anatomy of a four legged beast.
The easiest way to skin is by hanging again U tube it. Knowing the basic anatomy helps dissection, you will know the joints and basic muscles structure. For straight forward butchery, small bodied animals - Sika & Fallow will produce four roasting joints - 2 legs & 2 shoulders. Fillet off the straps from just behind the shoulder to the hips, cut for steak. Pull out the fillets front the inner loin and then cut the remaining meat from the bone and trim swaying what's doubtful and dice for stew etc.

See that's just basic, it can be done piece meal in your kitchen with a sharp knife and clean hacksaw or cleaver.

And before the correct rifle set up, invest in good binos

Perazzi

The first of many well done and safe shooting for rest of season

vincentf

Well done Clive.nice pricket. Tasty burgers !!!

Zxthinger

Good work Clive. Must call by for a burger! Lol

Looks like real nice location for shooting with rolling hills and backstops.

No need to climb trees or shoot from sticks to 'get the round into the ground'

Got that place at farm we called to! All signed uP and approved!

Now if I can only get a baby-sitter!

Perazzi

Well done

fabwing

Well done,thats a nice pricket

MysticMah

Well done

JOHNERS

well done

MysticMah

well done,nice pricket