Try NZ OUTDOOR as well Dougie They are a fantastic Tauranga based hunting mag!Quote:
Originally Posted by Dougie
Surely one of them will pick up a story like that and run with it! Not many hunter / fishos can write like you do!!! well done chicky
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Try NZ OUTDOOR as well Dougie They are a fantastic Tauranga based hunting mag!Quote:
Originally Posted by Dougie
Surely one of them will pick up a story like that and run with it! Not many hunter / fishos can write like you do!!! well done chicky
Thanks Ben it was awesome meeting you and cheers for the lend of the pack :thumbsup: I tried to tee up a hunt before Christmas but got the hard word from the man that he's beginning to forget what I look like so I guess no overnighters for me for a couple weeks ;) I'll post it up to ya this week. Chur chur.
Ha ha yea i have been getting similar comments from my better half but its been from work rather than hunting!
Agree Oneshot. I got a heap of Stoney Creek gear a few years ago by writing stories for them. As long as you have a few pics, they can tidy the story up a bit, so don't get too hung up on how it looks.Quote:
Originally Posted by oneshotkill
Yes Dougie, that was an entry in the hut book by our party. I didn't read it, so I hope it was OK
Well done Dougie, thanks for taking the time to share what was obviously a memorable trip with us. :-)
Okay, truth be known, my goat roast kinda sucked. What am I doing wrong? Perhaps I need to do the old white whine trick? It looked great, tasted quite chewy and just kinda weird.
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Was it a young billy or nanny? I generally only use legs from young nannies/kids.
Heres a recipe I have used a few times, its great.
Marinade (overnight):
Smash the first three ingredients with mortar/pestle and then add the remaining ingredients.
- 2 large cloves or garlic
- 1/2 teaspoon salt
- 3-4 sprigs of Rosemary (minus the stems)
- 2 Tablespoons of dijon mustard (I use masterfoods)
- 2 Tablespoons of lemon juice
- 1/4 cup of olive or peanut oil
Coat the roast liberally the night before and chuck it in the fridge. The next day, ahead of roasting, bring the meat back up to room temperature, place in an oven bag and cook on 160C for 30 minutes and check regularly (every 5 mins). Goat legs generally don't take long to cook... it will depend on the weight of leg.
Billy ?
+1 on nannies or kids
Lots of pepper, cloves, and sloooooooooow cooking
Or just shot deer :D was the meat dry? Watch gimps vid and cook it like that.
Meat wasn't dry. It was a baby nanny.
Thats a bother,-look on the bright side, if you cant cook well then get your man to do it, frees up your afternoons to go hunting :thumbsup:Quote:
Originally Posted by Dougie
Maybe cookings not for everyone.
Age meat.
Cook slow on low heat. Turn up at end to brown.
Simple;)
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Shit Dougie If i knew you would get away with taking meat on the bus i would have shoved a leg from the hind in your pack!
Is that the excuse for you fuckers taking all my fish too eh?! ;) ...bastards!Quote:
Originally Posted by oneshotkill
Good stuff. :thumbsup:
ya spose too cook it before ya eat it.........well done
I do mine long and slow, with rashers layered over the top surface and the who.e leg wrapped in wet scrunched up cooking paper.Quote:
Originally Posted by Dougie
Long and slow was 100 deg c for 4-5 hours, at the end of which it was falling to bits
Tim
And as i diserve it my name has been changed from ONESHOTKILL to TWOSHOTKILL due to popular demand!!!!!
Love it :DQuote:
Originally Posted by Twoshotkill
Haha gc
Yeah, but you were the only one to get lead in the air and bring home the meat!!Quote:
Originally Posted by Twoshotkill
Good meat anyway ;) and all my fish!!!Quote:
Originally Posted by Lentil
Fish was nice... thanks Dougie!
Oh Lentil thanks for tieing up the deer for me... next time can you use something a bit less strechy???? every time i shot it would spring back to the tree you tied it too... Mind you it was blody close to the hut!!!
:thumbsup:
