Thread: Wallabies

planenutz find oxtail stew recipe and go from there yes skinning is easy knife slit down one side then pull it/peel it back. slice through joints and go from there....meat is delicious and all the tendons break down to the most rich gelatine you have ever seen (whats left in pot wont fall out the next morning)....
part of the issue with wallaby control is cockies who wont allow you access to shoot them...even if you are known as reliable person....it only takes a few with the no shooting attitude to create a breeding ground that keeps spreading.
young wallaby very bland and big wallaby has more meat...as for the worms...DONT GUTSHOOT IT and you wont even know....no different to any other animal living in same country eating same tucker.

Yep no worms in the tail, the issue of farmers denying access is always going to be there thanks to the odd idiot stuffing things up. As north islanders we really enjoy our "wallaby walloping weeks" the country is so different to what we usually hunt, and then we may spend a few days looking for chammy and tahr.

Roast wallaby back leg is brilliant. Wrap in bacon add a bit of fat and 'smokiness'. Cook slow and you'll be lucky to still have the makers mark on the underside of the plates. Back steaks very much like venison back steaks.

Making the headlines again https://www.stuff.co.nz/timaru-heral...out-of-control

when I did the Easter bunny hunt in Alex years ago, a couple of guys in the group would take a few extra days off and did Waimate for wallabies for a few nights. One of them would always take the back wheels off. If you couldn't eat it yourself it would go for dog tucker on anything he shot.
As such I tried some roast wallaby he cooked one day. I thought it was somewhere between beef and lamb but hard to pick.
Agree it could've been on the bland side as it definitely wasn't strong or gamey. I'd eat it again.