First Sambar down! With deer school Melbourne/ catch and cook Sambar Hunt PT 2

This YouTube video, "First Sambar down! With deer school Melbourne/ catch and cook Sambar Hunt PT 2" by Nature's Perks, documents the continuation of the Sambar deer hunt after relocating, culminating in a successful kill and a detailed "catch and cook" segment. Part 1: The Hunt and SuccessRelocation and Frustration: The hunting crew moves to a new State Forest location on the Friday morning. They stalk an area, but the deer are bedded down, forcing them to retreat for lunch. A big Sambar hind is bumped on their walk out but runs off before offering a shot. The Kill: The hunt culminates in a successful harvest during a thermal imaging session early Saturday morning (2:30 AM). Mick from Deer School makes a "cracking shot" and drops a large Sambar hind (doe). The Harvest: Lawson expresses immense relief, highlighting the difficulty of the five-day hunt. They examine the deer, confirm the perfect shot placement, and use a fence spreader to maneuver the large deer under a fence for transport. The primary goal of obtaining meat for the freezer is achieved. Part 2: Sambar Venison Catch and Cook Mick guides the Lawson through the process of butchering the meat and preparing two distinct styles of Sambar venison meatballs, emphasizing the use of zero added fat (like pork fat) to keep the venison pure. Meat Preparation and mincing cleaning: The meat is prepared by removing all silver skin.Texture Secret: Mick explains that to achieve the texture of store-bought mince, the venison is run through the grinder twice. Base Ingredients (Common to both recipes): The mince is mixed with: One egg Panko bread crumbs Cream (a pro tip to add wetness and bind the meat without fat)Salt, pepper, and fresh garlic Note: Onions are deliberately excluded from the mix as they cause meatballs to fall apart when cooked. Meatball Method 1: Smoked, Cheese-Stuffed "Cricket Balls"size Flavouring: Mixed dry herbs are added.Preparation: The meatballs are rolled into large "cricket ball" sizes and stuffed with melty cheese. Cooking: They are coated in a simple dry rub, placed in a smoker, and basted with a Jim Beam BBQ sauce and whiskey mixture. They are cooked only until an internal temperature of60 degrees is reached, as there is no pork fat that requires a higher temperature. Meatball Method 2: Italian-Style with Sauce Flavouring: This batch gets basil added for the Italian profile.Searing: The smaller, golf-ball-sized meatballs are seared in beef tallow to build a crucial "gritty" flavour base in the pan. Sauce Building: Onions and herbs are added to the pan to pick up the flavour base. Crushed tomatoes and tomato paste are added next.The Acidity Fix: A final, important pro tip is to add balsamic vinegar to the sauce to neutralize the acidity of the tomatoes, preventing reflux. Final Dish: The meatballs are finished in the sauce and served with egg pasta, with a final warning to never put oil in the pasta water.The video concludes with the group enjoying their successful harvest and the incredible venison meal. #g4outdoors #hunting #deerhunting #sambardeer #catchandcook #hunter #hunt #huntcook Deerschool https://deerschool.net Tobias podcast https://open.spotify.com/show/0jV5FA9... https://naturesperks.com.au