The carnivore corner

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The carnivore corner

fish, meat, game, yum

Members: 54
Latest Activity: Sep 1, 2015

Discussion Forum

How I Skin and Butcher a Possum 21 Replies

Skinning and Butchering a PossumIf it is one thing I've learned, there is often more than one way to do a job.  Here is what I have been doing.  It would be interesting to read what others…Continue

Started by Stephen Coote. Last reply by Hanna Nov 29, 2014.

Wild duck recipes

Friends went shooting at the weekend and have given us two ducks that are now sitting in the fridge:)Would anyone like to share their favourite recipes with me? ThanksContinue

Tags: recipes, duck, wild

Started by Megan May 6, 2013.

Surplus beef or sheep? 4 Replies

Fifteen or so years ago I had ten acres just south of Auckland, and although the property was not certified, things were pretty much organic. I raised a few beefies (had two cows which provided milk…Continue

Tags: livestock, surplus, sheep, beef

Started by Jacqui Knight. Last reply by Ricardo Oscar Marques Apr 23, 2011.

Splitting a Carcass in Half down the Back Bone. 2 Replies

I seldom bother with splitting a carcass through the backbone.   If I've shot something in the scrub I am generally reluctant to carry more than I have to so I generally just cut all the meat off the…Continue

Started by Stephen Coote. Last reply by Stephen Coote Feb 9, 2011.

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Comment by Ricardo Oscar Marques on January 23, 2013 at 10:33pm

I call you tomorrow!!!

I just saw the note.

I guess is a little bit late.

Comment by RaVeN on April 4, 2012 at 10:57am

Hi

I am looking for people to interview on sustainable backyard meat production. If you can help please ph me on 09 4422513

Regards

Raven

Comment by Dian & Dennis Patterson on January 14, 2012 at 12:47pm

Hi all : Before, & after photos of our smoked wild venison and pork salamis. Cold smoked, with Pohutakawa, for 2 hours, then hot smoked, until internal temp. was correct. 9kg, very tasty !

Cheers,

Dian & Dennis

Comment by RaVeN on December 18, 2011 at 12:36pm
Comment by Johnny A on August 4, 2010 at 4:23pm
Hi Fi is there any plants you would like to swap for your lovely birds??
Comment by Fi and Steve on August 4, 2010 at 12:49pm
Hi guys,what are your pheasant hanging tips,guts in or out,how long etc we are over run with them!!We dont have any possoms on Waiheke but where we live i have a real peacock,rabbit,and pheasant problem.We eat the peahens(just like chicken) and rabbits but havent cracked the art of pheasant hanging,thanks Fi
Comment by Johnny A on June 17, 2010 at 4:59pm
Yum , Hi all , would love to get a pheasant or rabbit anytime . Possums sounds interesting but all this talk of 1080 drops could be doggy.
Cold winter nights with rich red wine based sauces fire going ....
sounds fantastic
Comment by Denise on June 13, 2010 at 9:46pm
pheasant for dinner last night again - a birthday dinner party for 9 and everyone was most impressed. My butchering skills (taking the breast from the bone) need some work though! Still the frames made a fabulous pheasant soup today so none of the meat I left behind was wasted :-). thanks again Kev, anytime you have pheasant just give us a call!
Comment by Stephen Coote on June 13, 2010 at 8:36pm
Hi all. I have done a lot of hunting and fishing. I think that possums are widely overlooked as an excellent source of meat. I've eaten dozens of them. There are a couple of glands located at the base of the tail containing a sticky white goo that should be carefully removed so that the meat isn't tainted by them. The meat is often tender, and can be almost bland .... or maybe taste like a cross between rabbit and chicken. I'd be happy to write some more about how I catch and prepare possums but being new to the group I might need somebody to point me to the correct place where I can write at length and maybe post some pictures. Best wishes from Nelson.
Comment by Kev W on June 9, 2010 at 6:12pm
haha, helps having a hunting lodge at work ;P -pheasants are super easy to deal to, hopefully get a couple this weekend and do a step by step with photos. Probably could do a bird in a couple of minutes but much prefer to take my time and go for quality. Possibly doing a lamb this weekend to so that will be the next photo essay...
 

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