Thread: The Lockdown Goat

Well, last week The Waikato was in full Level 3 Lockdown. Hunting was allowed, but only to your “local spot”, “not your favourite spot”. It had been a lean spring, with several weeks of restrictions and a few hunting trips cancelled. The freezer was looking a bit bare.



I headed over to Corcoran Road on Mt Pirongia on Sunday afternoon, treading up the boardwalks with an empty gun, as the last of the family groups were heading out in light drizzle. I spent a couple of hours sidling through some interesting hillside and dark forest, with only occasional sign.





Then suddenly, without warning, a goat was down.





Off came backsteaks, hind legs and “special cuts”. It was a nice walk out with a light load and still in daylight too.



It’s good to have clean, fresh meat in the fridge.



Next day, a few kilos of mince were made from the legs and some became a good sized Bolognese.


After a little aging, I made the backsteaks into a Green Curry, with the help of a jar of supermarket paste from the emergency box and a few fresh vegetables.





A very satisfactory dinner, with some left over to freeze down for a lunch.

Come breakfast time, I thawed out the offal and a couple of special sausages and prepared a solid spread on the kitchen bench.






… and into the pan.



Green tea is a vegetable, isn’t it ?