The carnivore corner

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The carnivore corner

fish, meat, game, yum

Members: 54
Latest Activity: Sep 1, 2015

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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 Megan on June 6, 2010 at 8:47pm
Wow, 22 pheasants, how long did that take? I've only dressed a couple of wild ducks and we only kept the breasts and legs so didn't bother gutting them, plucked and burnt off the down with a blow torch. Where on earth did you go hunting to manage to bag 22 pheasants (or is that your secret?)
The how to tips would be great - perhaps you could start a discussion for each type of game. I'll kick it off with what I've learnt about dressing rabbits.
Comment by Denise on June 6, 2010 at 7:00pm
Slow cooked pheasant legs in a herby garlicky red oniony tomato sauce tonight. Over kumara mash again and with buttered peas and brocolli and lots of black pepper. A big hit with all - even had to make a doggy bag for the extra boy who had to go home before dinner! The meat was tender with only a few stringy bits but no worries about those, thanks Kev.
Comment by Kev W on June 6, 2010 at 4:47pm
oh, and pheasant and leek pie tonight :D
Comment by Kev W on June 6, 2010 at 4:43pm
tell me how those slow cooked legs turn out-tried a new technique for getting leg tendons out so they should be mostly meat and no tough bits...
Hi Megan, would be great to trade tips! Im even thinking about posting how to guides etc and pics from my exploits... Just spent friday night processing 22 pheasants so im going to put some photos up soon. My mum taught me when i was really young to breathe through my mouth and the onions wouldn't hurt me so i just use that technique when the smell grosses me out, but i find its all part of the experience and pretty soon im wearing them as gloves and chasing after my girlfriend.
Comment by Denise on June 3, 2010 at 10:32pm
Kev the pheasant was gorgeous, thanks! I cooked it with italian herbs and garlic, roast capsicum and baby leeks over a kumara mash and with green beans on top- divine! let me know if I can get some more from you, I would love to cook it for my birthday dinner party in a couple of weeks...let me know if that is possible :-)
Comment by Megan on May 31, 2010 at 9:22pm
hello Kev, like Tracy, I'm fortunate to live in an area with plenty of wild game and have a couple of friends who hunt so usually have a supply of rabbits, hare, goat and when I'm really lucky, venison which I barter for homemade preserves & baking. Learnt to dress rabbit and hare from you tube videos but when a couple of my ex farmers' wife friends heard how I was doing it, was told I'd got it all back to front. Am definitely past the grossed out stage - the first couple of times I had to rub vicks up my nostrils and no matter how hard I washed my hands, could still smell them.
Comment by Kev W on May 29, 2010 at 9:52am
hi all, i can see im going to enjoy this group! adrenal glands! awesome haha...
It wouldn't really be fair to call me a hunter, but i certainly try. I have a pretty cool work environment that just so happens to have a hunting lodge!
Its a huge property so i get all sorts of interesting things. Mainly pheasants but also all sorts of other critters. It also has a farm that raises wagu beef and lamb and the property backs on to one of the best floundering beaches ever so im never too far away from a free lunch.
Im much more of a gatherer really...a garden nerd that likes meat maybe.
Learning to process an animal is proving to be an interesting journey, definitly eye opening and even a tad philosophical, which i find helps because i still get a bit grossed out. youtube is awesome for how to videos.
I live just down the road fromm better butchers Laura, pretty nice line of shops there with wild wheat down a bit further and the best thai food in auckland too. Another good crowd from cambridge is a crowd called "Wholly Cow". worth a look for the name alone! as for the adrenal glands...ill keep you posted
Comment by Tracy Dennison on May 26, 2010 at 7:46pm
Hi. We are lucky to live in Otago where there is plenty of game meat, venison, goat, rabbit etc. My partner goes hunting and the kids and i go gathering. Feel very lucky to live this lifestyle.
Comment by Angie Gibbons on May 26, 2010 at 1:10pm
Hi, game meat is the best! i am always looking for places for my hubby to hunt but the pickings are a bit slim around auckland.

Goat is great and sometimes available and I usually do the river cottage "curry goat" recipe.

Angie
Comment by Laura King on May 26, 2010 at 12:59pm
Actually, scrub the do you hunt question, am guessing from your profile that you hunt (as opposed to torture animal carcasses in your spare time).
 

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