Jul 5, 2024
Bay of Plenty BBQ hosted by Tumunui Deer Farm
Recently the Bay of Plenty branch held a BBQ with a twist for its members. Here’s a short account of the day from Liz Love, Bay of Plenty Chair:
The barbecue, hosted by Graham Birch and his team at Tumunui deer farm on Tuesday 25 June went well.
With only 23 branch members but more than 30 there on the day, hopefully there will be several new members as a result.
Troy Allison, who came with Vanessa Crowley and Jamie Lane from Duncan Meat Processing gave a demonstration on how to cut up a deer carcass with additional commentary from Graham Brown who then, assisted by Virginia Connell, cooked prepared delicacies and fresh venison steaks.
Graham’s menu included pre-cooked ribs, enchiladas with a delicious pulled brisket filling, mince patties and cheese for burgers and rich tasty jus/sauces and an avocado dressing.
Tumunui had killed the deer the week before which meant it was prime for a barbecue and their facilities and big under-cover shed meant we were not affected by the wet weather.
The Duncan staff appreciated meeting deer farmers on farm, those attending were shown how to cut up a deer, Graham was able to share culinary tips and of course everyone thoroughly enjoyed the meal. Vanessa Crowley has suggested the nature of the day could be a template for other branches looking for an activity.
Thanks to those who contributed to the day and especially to Graham Brown and Troy Allison for their time and respective expertise.
