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As I understand it a big Sambar is pretty much the same size as a decent Elk..One you have a Sambar down, how does the typical hunter get it out especially if he hunts alone? Is it common just to take the trophy and say the haunches and leave the rest in the bush? Do you quarter the carcass and take it out using a pack frame? Regards, Pete | ||
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pete us aussie hunters are a waste ful lot, so often the antlers are taken and the rest is just left to rot, however that attitude,mentality is changing thank goodness daniel | |||
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You certainly are not speaking for me mate I carry a Buck game saw and split the deer into four and carry out from there and if on my own i try not to shoot meat animals very far from the track or vehicle....the last stag i took this year was after the initial carry out by myself a return trip the next morning of five hours with my mate for the rest of it.All fillets /head/cape first day then the whole arse end from the last rib back,the front shoulders were stuffed from the dirty fuggin crows that had shit all over them and were somewhat damaged also...normally if close enough that damaged meat would still come home crow shit and all....for the dogs Posts: 87 | Location: Victoria Australia | Registered: 07 September 2002 | |||
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Sambar are more the size of a Red deer. Big Sambar 600lbs Big Elk 1000lbs | |||
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Hard work, thats how. I have only shot meat animals as far as sambar are concerned, so from the moment I decide to take that animal, the hard work begins. Even if it means comeing back 3-4 times, (and it usually does). I often pass up females and juviniles because I am hunting Trophy's, but when the venison is low its a diffrent story.it is such a waste to leave prime venison in the bush, i think you owe it to the animal to utilise as much as possible, and personaly i think it would be criminal to just take the antlers and head skin. i have shot 2 sambar hinds this year and one fallow doe, and i can honestly say that i took every bit of them home that was physicaly possible. | |||
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if you shoot a hind i beleive you are commited to get everything thats worth taking out if you were to shoot a stag with in a couple of hour walk of your car yeah get it all out if your hunting the back country (as i often do) and it takes you 6+ hours to get back to your car then id carry out as much as i could possibly handle in 1 trip, antlers, cape and as much as you can fit in your pack | |||
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So do you guys gut and skin the animal in the field? Quarter it? Drag it out whole mob handed? I know from expirence that even trying to drag out a 180lb Red carcass out of a rough spot is a nightmare for one person and still pretty miserable for two people, so the thought of shifting a Sambar or an Elk seems pretty daunting.. regards, Pete | |||
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Read four posts above yours Pete...simple eh! Posts: 87 | Location: Victoria Australia | Registered: 07 September 2002 | |||
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Yep thats how its done 3 or 4 trips and just plain hard work .....no mystery just sweat  | |||
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In answer to the original question , what most people seem to do is roll the beast on to its side remove back leg then remove front leg and cut out back strap from that side then roll it over and repeat.l generally carry one back leg and the back straps out first then make two more trips for the rest.lf you can get that much meat out by yourself your doing pretty well.lf im a long way from the car and theres no track close by l dont pull the trigger. | |||
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For the guys that take the backstraps, do you also take the fillets as well, or leave them? | |||
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I believe Nitro that you are speaking specifically of the internal "eye fillets) if you are mate they are the first to go into my pack as "hunters spoils" and woe betide any prick that tries to sneak then out of my deer mate.....we eat them quite often as a same day feed as they are one part of a deer that dosent generally need hanging,simply slice 1/2" thick and sear in olive oil in a black pan over coals with a cold can of ale....scrumptious and even more so if its a good stag...not necessarily better meat but more celebratory eh! I reckon you are asking as there are still quite a few new chum hunters that until shown dont know much about butchering or the decent cuts on any animal.The ADA often have butchery demo`s on club nights and these are a good way of learning for the young hunter...join up fellas. Posts: 87 | Location: Victoria Australia | Registered: 07 September 2002 | |||
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gryphon1, I takes me ages to skin and quarter a Roe, never mind anthing as big a a Sambar!  And my carcass butchery really is "buchery"! Actually, I was kinda pleased to watch a bloke who was worse than me..the carcass looked like he had butchered it was a bush strimmer! When somebody else offered some advice and assistance, the guy didn't want it, so what can you do? Regards, Pete | |||
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Pete your answer is all the more reason that hunters without the knowlege of carcase disection and skinning in general should join forces (with experienced h`s) or a club to gain that little bit of extra know how.....better cuts and simply more useable meat extracted is the end result if done so...easier too. Oh yes and a bloody good sharp knife also Posts: 87 | Location: Victoria Australia | Registered: 07 September 2002 | |||
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Pete, A mate of mine did a Sambar Stag hunt in Oz a few years ago. I'll try and dig up the piccies for the next time you are over. they quartered it and the stag took 3 trips to get out of the spot it fell in. The funny thing was that he shot it 200yds from the camp on his return from a stalk. The Stag ran past him at 15yds after the shot and he didn't shoot again as he could see it was well hit. The adrenalin carried it to the bottom of the valley where it promptly died. the first trip to camp took him two and a lhalf hours!!! As for the time it takes I can usualluy have a deer skinned and processed within the hour. The one you shot took me about 40mins. You need to come down and get more practice!!!  Rgds, FB | |||
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We would like a look at them to FB Posts: 87 | Location: Victoria Australia | Registered: 07 September 2002 | |||
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Yes the 'internal' fillets. A friend of mine is a butcher and from him I learned these are the best cuts on the animal, the most tenderest as they do nothing. I commented as a person always reads of hunters taking "backstraps" etc, when they may be leaving the choiciest cut of all behind. The animal must be partially gutted but it isn't that much work to get to them if one has already taken the skin back for backstraps. *** FB Yes please post the sambar photos. | |||
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