Hi all, we had to re-upload the show this week so apologies to those that left comments on the old clip... unfortunately we loose them when we upload a new one. As ever, appreciate all the comments, feedback and support, helps us improve and try to get you guys what you wanna see :)
Enjoying the shows quick question you mentioned how long you hang your deer for and the temperature but do you leave it in the skin or out? I’ve tried both and a mixture few days in then skinned and back in for a couple more but interested to know what you recommend Cheers Tony
Hi there Will, had to re-edit and reupload the show pal, unfortunately we loose the prior comments but to answer your question... we dont generally, but spoke to Rab and we can :)
Hi all, we had to re-upload the show this week so apologies to those that left comments on the old clip... unfortunately we loose them when we upload a new one. As ever, appreciate all the comments, feedback and support, helps us improve and try to get you guys what you wanna see :)
Another excellent show this week, well done guys. I have put others onto the show, spreading the word so to speak.
Really enjoyed the best eating venison debate , as a venison butcher I would suggest Chinese as a contender
Enjoying the shows quick question you mentioned how long you hang your deer for and the temperature but do you leave it in the skin or out? I’ve tried both and a mixture few days in then skinned and back in for a couple more but interested to know what you recommend Cheers Tony
Yesterday’s comments have vanished!! Do you ever take clients out foxing?
Hi there Will, had to re-edit and reupload the show pal, unfortunately we loose the prior comments but to answer your question... we dont generally, but spoke to Rab and we can :)
When are you boys coming over to Wicklow to bring home a few young sika for the table?
Oof now your talking!
The way Rabs performing soon !! i will be there