The Venison from last sunday has been aging in my fridge for a week. I processed the backstraps last night and today I boned, trimmed, sorted, minced and packed all the leg cuts. Some for schnitzel, stirfry or steaks. Some for roasts, grilling or bbqing. Some for biltong and some for mincing. I sliced a bunch of Venison Biltong and made a batch of Venison and carrot "nuggets" meatballs for the kids. As well as a batch of Schnitzels to go along with the slow roasted lamb necks for our dinner with @munyika and @pcable9 . Followed by a big batch of snuggles from my smallest (and wildest) girl. Smashed a solid training session out at the gym this morning as well as having a great time playing with the kids on the deck, getting some much missed vitamin D from the sun. Such a great day.
Pretty darn excited about my new @wettie.spearfishing fins with Goatfish 🐐 🐟 print. What an absolutely stunning day today, and across the whole of New Zealand I think. I hope everyone spent some time doing something they love.
The Hauraki Gulf is awesome never know what you will see. On the way back from Great Barrier we came across a whale (Humpback??) and a pod of dolphins cruising along. Beautiful winters day. #wettie#whales#spearfishingnz