The carnivore corner Discussions (8)

← Back to The carnivore corner
Discussions Replies Latest Activity

How I Skin and Butcher a Possum

Skinning and Butchering a Possum If it is one thing I've learned, there is often more than one way to do a job.  Here is what I have been…

Started by Stephen Coote

21 Nov 29, 2014
Reply by Hanna

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 favo…

Started by Megan

0 May 6, 2013

Surplus beef or sheep?

Fifteen or so years ago I had ten acres just south of Auckland, and although the property was not certified, things were pretty much organi…

Started by Jacqui Knight

4 Apr 23, 2011
Reply by Ricardo Oscar Marques

Splitting a Carcass in Half down the Back Bone.

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…

Started by Stephen Coote

2 Feb 9, 2011
Reply by Stephen Coote


Hi, wanting to find out if anyone has any recipes for bacon, been experimenting but have not found one yet I really like:

Started by Angie Gibbons

0 Oct 6, 2010

Skinning and Butchering a Pig (and other animals).

Pigs aren't the easiest animals in the world to skin. You could say that there are two types of skinning. One is to get the skin off, and…

Started by Stephen Coote

0 Jun 15, 2010

Philosophy of ham

Just interested as to what you all think about how and what we eat...If you eat chicken every week for a year, do you think you still would…

Started by Kev W

1 Jun 13, 2010
Reply by Stephen Coote

rabbit recipe

Braised rabbitone jointed rabbit (saddle and hind legs)head of garlicdozen pickling onions or shallotsdry white winebay leaves, thymesaltfr…

Started by Megan

0 Jun 7, 2010


What's Buzzing? 


  • Add Photos
  • View All

© 2021   Created by Pete Russell.   Powered by

Badges  |  Report an Issue  |  Terms of Service