By this i mean do you utilise the whole deer and not just the meat by adding more value to it by using the by products also.....if i `m near a track to get my truck up close i will take the head and all bones for the dogs...the tongue i eat ,the brains i eat,the liver i eat and a lot of the lesser cuts a mate has his pro snag maker make into cabana and salami for me and gezuz those cured snags make good tucker by the fire with a beer (and bullshit)

I have even taken the tripes after a rinse in the river for the dogs...dogs love a bit fat empty deer paunch..

Mate! who do you get to do your snags? I have tried every butcher I can think of, no one will touch it because of those rules about food handling!
It starting to piss me off, because at the moment we wait until we are going to S.A. to visit the in-laws and drop the frozen cuts off there in Hahndorf to be turned into metwurst.

Cheers, Dave.

Woody the bowhunter is the mate and he gets his old retired butcher cobber to make em up ..wood smoked ..the lot and bloody good too. Woody was with me when i took my last stag the last time the two of us hunted together...he mailed me the last lot in a cryovac bag inside a post pack..only asked me the other day when to send me some more (he is in Ballarat)

NitroX unfortunately has been given the arse from here but i`m sure if he was still here he could talk snag making with you re Hahndorf eh!

Here you go Sambar. get one of these and make your own-Mincer I bought one but have to get it back off Gary, he's been busy making donkey hambugers with it

Yep, already got grandma's old hand mincer, but what I don't have is the receipe that the folks in Hahndorf use for their 'jagerwurst', and the buggers aren't giving it out either!
If gryph's mate can do it, I may just have to ask nicely and see if he can handle an extra few kilos of snags or wurst now and then.

Cheers, Dave.

Two comments....

Nitro's been given the flick? Why?

As to the mincer I paid $70 for one of the very same mincers at Myers Burwood (NSW) about a year ago... you might find it worth looking at some of the 'hospitality supply' places.

I'm in Sydney, let me know, and I'll keep an eye out for you...

I have made boerewors out of fallow deer venison. They turned out really nice too. Pen de Vries, the African PH and I made them at home. Last time we boned out two older does as meat and I had it minced. About now is probably a good time to make some more too.

You don't need a butcher to make them. You can buy a hand mincer, buy some pork from a meat wholesaler if you want to add pork. Plus whatever herbs and spices you want to add. Pen had a nice sausage press which we used and it was far better than using the mincer alone.



A perfect 'fill' for the fry pan.



Some savoury rice and salad, plus some shiraz and grenache direct from the barrique.

A perfect summer's lunch under a shady tree.

PS A friend of mine who used to own a small good factory makes some really exquiste sausages, salamis, beer sticks, etc etc etc.

A hunting trip with him usually is a culinary delight.

His recipes may well be a secret though .

My Italiano mate minced a whole sambar hind and a whole pig and they made snags out of it...bloody good too.
The mate also does pastrami out of fillets no matter wether sambar or rusa hoggy and its real smoked for a terrific feed

Hey Nitro, next time you roll thru Mt Pleasant drop into the butcher shop there across the road from the cop shop and grab yourself one of the mettwursts he does there.
A mere $12 for a piece of heaven.
This is the real deal, made out the back of the shop, properly smoked etc etc.
Just miles ahead of all those other so called mettwursts around the place.

I can truly recommend it.
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