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? Thanks
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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 organic. I raised a few beefies (had two cows which provided milk for the house and then suckled calves) and sheep.
R
Read more…BACON
Hi, wanting to find out if anyone has any recipes for bacon, been experimenting but have not found one yet I really like:
Read more…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 than I have to so I generally just cut all the meat off the skeleton. However if I want chops, for instance,
Read more…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 one is to get the meat out. When I'm in 'meat out' mode it means I am not trying to save a perfect skin.... I j
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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 doing. It would be interesting to read what others do.
SKINNING
The method I have described below is what I
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rabbit recipe
Braised rabbit
one jointed rabbit (saddle and hind legs)
head of garlic
dozen pickling onions or shallots
dry white wine
bay leaves, thyme
salt
freshly ground pepper
olive oil
marinate rabbit overnight with peeled garlic cloves and rest of the ingredients exc
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 if they were raised, killed and processed by you?
I think rampant consumerism has changed the way we consume m
