Comments

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  Ricardo Oscar Marques January 23, 2013 at 11:33am

  I call you tomorrow!!!

  I just saw the note.

  I guess is a little bit late.
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  RaVeN April 4, 2012 at 12:57am

  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
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  Dian & Dennis Patterson January 14, 2012 at 1:47am

  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
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  RaVeN December 18, 2011 at 1:36am

  30Day sustainable challenge

   

  Pass it on!
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  Johnny A August 4, 2010 at 7:23am

  Hi Fi is there any plants you would like to swap for your lovely birds??
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  Fi and Steve August 4, 2010 at 3:49am

  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
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  Johnny A June 17, 2010 at 7:59am

  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
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  Denise June 13, 2010 at 12:46pm

  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!
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  Stephen Coote June 13, 2010 at 11:36am

  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.
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  Kev W June 9, 2010 at 9:12am

  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...