A_S_S_2015_04

64 | SPORTING SHOOTER _ APRIL 2015

HUNTER

HOW-T O

came back to us. He only moved

two paces and fell. The first shot

must have hit one of those pesky

little trees and been deflected but

the second one had done the job.

Pacing out the distance of the

shot, it was 367 long paces, a very

long way. We were both happy to

see a lovely rolling fat stag down

and ready to butcher for the

freezers, but sad in seeing such a

lovely animal down with his

antlers only partially grown.

While my job was to bleed him

and then gut him, Chris walked

the kilometre and a half back to

get my truck so that he could be

hauled up a shady tree off the

ground while we went to get a

trailer. We only had a five minute

drive back to Chris’s house and

picked up the trailer. Shortly after

that the stag was in the trailer and

taken back to pick up the hind

from yesterday and take to his

mates cold room. Now we both

had enough prime meat to last us

a fair while. It’s nice when things

turn out right, as many times we

end up going home empty handed.

Footnote:

First two deer and dingo were shot

with .358Mitchell express rifle

using 185grn ACP projectiles. The

second two deer shot with

a Weatherby .300Mag using

165grn Nosler Balistic tips. The

first two deer were cut up using

the knife made and shown in a

how-to article in the December

2014 issue of Sporting Shooter.

Venison Jerky

Recipes

Marinate for 24 hours in

mixes below, before drying.

These recipes are for about

a kilo and half of lean

venison with no fat or gristle.

Mix 1 – Spicy Teriyaki

• 1/2 cup teriyaki


• 1/4 cup worstershire


• Two heaped teaspoons
  brown sugar


• 3/4 teaspoon
  black pepper


• 1/2 teaspoon
  curry powder


• good dash of
  bar-b-q sauce


• 1/2 teaspoon salt

Mix 2 – Bar-B-Q Chilli

• 1/4 cup bar-b-que sauce


• 1/2 cup worstershire


• 1/2 teaspoon
  black pepper

HUNT

& COOK

• 1/2 teaspoon curry powder


• two heaped teaspoons
  brown sugar


• 3 teaspoons sweet chilli


• 1/2 teaspoon salt

Mix 3 – Sweet Honey Soy

• 3/4 cup honey soy


• 1/4 cup worstershire


• two-heaped Teaspoons
  brown sugar


• 1/2 teaspoon black pepper


• 1/2 teaspoon salt

Mix 4 – As Above

• 1/2 cup soy


• 1/4 cup worstershire


• 1/2 teaspoon black pepper


• two teaspoons brown
  sugar


• two large tablespoons
  honey


• 1/2 teaspoon salt

Add or subtract ingredients to

your own tastes.

6

6

One of the deer skinned down

and ready to cut up.

ON THIS PAGE

Typical jerky marinade ingredients.

Venison cut into this

slices ready to marinate.

Finished dried jerky.

Mixing up the

maridade.

Drying in my dehydrator

at 65 degrees Celsius.