Nature's Perks Podcast
Nature's Perks Youtube channel
Join the Nature’s Perks crew as we head south to Lake Eildon, Victoria for a challenging Sambar deer hunt. Flying from Brisbane to Melbourne, Lawson battles sub-zero temperatures on a tough mission to take his first Sambar and fill the freezer with Tobias.
This is Part 1 with Mick from Deer School Melbourne and HillDog, hunting the steep, dense bush near Bonnie Doon. Swirling winds, freezing fog, dry ridges, and low lake levels make conditions brutal. Mick shares key Sambar hunting tips on wind reading, thermals, scope magnification, feed belts, and deer sign.
After hard glassing and hill climbs, we make the call to leave Lake Eildon and relocate for better opportunities.
Gear: Voere LBW .30-06 (Pecar), Remington 700 .338 (Nightforce), Pnuma, Crispi Boots, Stone Glacier pack, Mystery Ranch pack.
Stay tuned for Part 2 — more deer ahead!
“First Sambar Down! | Deer School Melbourne | Catch & Cook – PT 2” follows Nature’s Perks as the hunt continues after relocating to a new State Forest. After early frustration and bumped deer, success comes at 2:30 AM Saturday when Mick from Deer School Melbourne drops a large Sambar hind using thermal imaging. After a tough 5-day hunt, the freezer is finally filled, confirming perfect shot placement and recovering the deer using a fence spreader.
The video then shifts to a full Sambar venison catch & cook. Mick walks Lawson through butchering, silver skin removal, and double-grinding venison mince for ideal texture — no added fat.
Base mix: egg, panko, cream, salt, pepper, garlic (no onions in mince).
Method 1: Smoked, cheese-stuffed “cricket ball” meatballs, dry herbs, dry rub, smoked and basted with Jim Beam BBQ & whiskey, cooked to 60°C.
Method 2: Italian-style meatballs with basil, seared in beef tallow, finished in tomato sauce with balsamic vinegar to reduce acidity, served with egg pasta (no oil in water).
The episode ends with the crew enjoying the harvest and a well-earned Sambar venison feast.
Deer School Down Under – Part 3 follows Lawson, Tobias (Australian Backcountry Podcast), Mick from Deer School Melbourne, and Tommy deep in the Victorian High Country chasing meat for the freezer.
Gear Focus: The Walknstalk GAME-BAR® — used as a gambrel, trekking pole, shooting rest, and all-round field tool, showing how one bit of gear can simplify the entire hunt.
Butchering: Full post-harvest Sambar processing, including field dressing, skinning, and butchering into freezer-ready venison cuts.
Recipe: Wildfire Rub Venison Heart — hot pan, oil, Wildfire Rub, 30-second fry for a tender, simple feed.
Series Recap:
• Part 1: Lake Eildon, Victorian High Country hunt
• Part 2: Back to Melbourne, Deer School, Sambar down & meatballs two ways
In this episode, Lawson, Tobias, and Angus hunt the Brisbane Valley chasing deer to fill the freezer. Day 1 starts with early camp setup, a campfire pork roast, and an afternoon hunt. Lawson misses a 250m shot on a feral dog, but Tobias saves the day, dropping two red deer.
Day 2 begins with an early hunt and game camera checks, where Angus has his moment.