You have good eyes there Coote, that deer was in superb condition.
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You have good eyes there Coote, that deer was in superb condition.
Fat is one of Mother Earth's greatest gifts to us, and it has been fairly rare on game animals in our neighbourhood over the years. Having said that though, the last deer I shot on the edge of farmland may have been the fattest deer of my whole hunting career. Enjoy that good tucker !
A magnificent post. Being able to relive what Mother Nature gives us is the best thing a man can do.
I thank whoever originated the post.
Greetings All,
I was runnaging through my old photo's over the last few days and found the following.
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This was taken in the late 1980's probably by my daugher. At the time I used to shoot a lot of goats for the pot. This together with a decent vegetable garden provided a lot of of our food. The bearded gentleman in the photo is of course your humble correspondent although I don't recall my hair and beard ever being that dark or substantial. I have just spotted, in the top left of the photo, the antlers of the first of pitifully few deer I harvested. It is just as well that we liked goat.
Regards Grandpamac.
Geez Grandpamac, that is a lot of goat meat to deal with in one session. Did you have a big freezer?
Yes we did. You can see it in the background. It took longer to break down the meat for freezing than it did to go out and shoot it. We seldom had to walk that far.Quote:
Originally Posted by Coote
GPM.
From bush to plate.... The good old 303 provides again.... Diced wild goat leg and leek hotpot. With spuds, onion, butter and cream. Flavoured with mint, rosemary and thyme :)
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grandpamac.....are you sure they arent woolie pigs??? the hind quarters look bigger than most goats,might have had a muttonish flavour perhaps???
Greetings @Micky Duck,Quote:
Originally Posted by Micky Duck
Yes I can assure you that they were all goats. In fact as the farmer liked seeing the white goats we regarded them as honarary sheep. Early on I decided that the younger goats tasted a bit bland so I mostly shot nannys and young billies. Most were also neck shot with my .223. One of the biggest taken was a barren doe that was half as big again as the others and had a covering of fat over the carcase and the loins were worth cutting into chops.
Regards Grandpamac.
All good stuff. Wholesome, traditional and interesting. This forum is a peaceful haven on an internet where there is so much political discussion. I am strongly in favour of political discussion and free speech.... and I participate myself. But I can see why forums think it best to limit discussion on religion and politics.
Last night I went to a friend's farm to help protect his trees and crops. I got hare number 29 from this small block, along with possums numbered 14, 15, 16. There seems to be a constant trickle of furry immigrants. One of the possums had a lovely layer of fat, but I couldn't be bothered taking the time to separate if hygienically for human consumption so I threw the meat in the dog tucker bag. The dog will show his appreciation by releasing the unique digestive gasses in the living room.
@Coote That's one of the reasons why I started the thread :)Quote:
Originally Posted by Coote
Stir fried wild goat liver. Using onions, salt, pepper, dark soy sauce, oyster sauce, garlic, ginger and Sichuan pepper
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Waste not, want not. I try to use as much as possible off the goats I shoot. Here are the skins and feet placed around an "Alphonse Karr" clumping bamboo. The skins will fertilise the plant and suppress the weeds :)
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I like a good feed of liver, and the plate full in your picture looks delicious. Mostly I fry the liver and scoff it down when my wife isn't going to be home for a meal. It doesn't seem to appeal to her, but over the years I've noticed that she now eats things that she once seemed reluctant about. Occasionally I've made paté from liver, which I really like.. and my wife will eat a bit of that.
I enjoy liver, and that plateful in the photo looks delicious. I sometimes make paté which can be a treat when I'm in the mood for it.
Greetings @bumblefoot.Quote:
Originally Posted by bumblefoot
Alphonse Karr was one of the bamboos my father planted at Taradale about 60 years ago. A nice bamboo and not too big. The only one that can hack the conditions here is Nigra, a running type, that I use for bean and pea frames. With you on the liver as well. I always took the liver, after trimming the gall bladder of off course.
Regards Grandpamac.
@grandpamac I bought the Alphonse Karr specifically because it is a clumper, not a runner. Yeah, the gall bladder would be pretty nasty alright! I always take the heart, lung and kidneys to eat, however my little cat tends to get the heart and kidneys as a treat. I also take the lungs to feed the eels and any internal fat for the chooks.
It was nice taking the old 303 out. I have the Howa 308 and 223, but there's something special to me about using the three-oh. The 223 is what pretty much keeps the freezer full though
Greetings Again @bumblefoot,Quote:
Originally Posted by bumblefoot
Dad planted a hedge of Oldhamii across the back of our section. Oldhamii is a clump type with thick culms. Last time I looked it was still there. The modern cartridges still do the heavy lifting but it is nice to take something old and unusual out for a spin. As mentioned elsewhere I am going to use my old soldiers in some of the shoots this year. I think it will be the M38 6.5 next time. I went up to Taupo on Satutrday to shoot the NZDA Wilkinson Postal shoot and was delighted to find that I could shoot kneeling again, not well you understand but possible. The pool, walking, weight loss and stretching must be paying off.
Regards Grandpamac.
Put this fat bugger in the fridge today. It was a horse of a buck! It'll be primo eating :)
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That meat looks great.
He's so fat! Looks like a fat ewe with an over-developed neck! :D
Steaks chilling and aging in the fridge and nearly two 20 litre buckets of trim at the butchers in town ready to be minced tomorrow
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Around 25kg of freshly minced venison ready to bag and freeze ��
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Whats your reasoning for putting it through a fine plate ? I do mine through an 8mm plate for better mouth feel and texture. makes it more versatile IMOQuote:
Originally Posted by bumblefoot
Because I prefer it that way :)
Thought I'd do some venison spare ribs (from the fatty buck in the pics above...) for tea. Cooked in the crockpot all day, seasoned with salt, pepper, garam masala, cardamom, cloves and garlic. When cooked, I'll glaze them with a 50/50 mix of soy and sweet chilli sauce and give them 15 mins under the grill to glaze. I haven't tried this on venison before, but it works really well for goat spare ribs
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Looks pretty good. I like fat venison.
Looks great. We have goat ribs for dinner. From young animals, so will cook hot and fast with a piripiri rub.
@MB A while ago I did some goat ribs this way for a friend who ate little meat, was a vegan for part of her life, and she'd even lived in a vegan commune in Northland for a while. Seeing her go back for seconds was the best recommendation I could have for how good those ribs were :)
Good one. We regularly feed our "vegetarian" friend with goat. She's a principled girl, but a bit of ethically sourced wild game is OK.Quote:
Originally Posted by bumblefoot
My mate is the same. She is mostly anti the way pigs and chickens are farmed; not so much beef and sheepQuote:
Originally Posted by MB
The finished product. Sweet chilli and dark soy sauce glazed venison ribs
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Mate that looks awesome, a person with Chinese ethnicity would be drooling as well I reckon.
I think I've finally got the wasabi ticking over nicely. It's a long term luxury crop, but I like something a little different!
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I made this short vid a week or 2 ago which sorta explains why I enjoy the simple things like living off the land as much as is practicable... "Appreciating The Simple Things In Life...."
https://www.youtube.com/watch?v=ouzII9CmEnU&t=5s
Very good:)
We easily forget that we rural Kiwis can live a life only 1-2 % of the worlds population can enjoy. Plenty of the world's population live rurally, but almost none with our relative wealth and technological advantages.
As an aside, how long do plum trees like those take to start producing?? I MUST get around to putting in some fruit trees:D
@ XR500 I hope I didn't sound like a Pollyanna, But I find that enjoying what's around you makes life easier because you're not always trying to keep up with the Jones's.... And; I didn't use the over-used word "mindfulness"... :thumbsup:
Those plums have been in for about 8 years, but the first 2 summers were droughts which slowed them down. I find you start getting a few after about the 3rd year. I always take any off the tree for the first couple of years to allow the tree to put its energy into growing. The yellow plum in the thumbnail is Luisa; its a fantastic plum. Big, and as juicy as a Golden Queen peach! I've found that Shiro is another fantastic early plum.
Have you ever thought of trying to grow and use the worlds most expensive spice, saffron? Honestly not sure if it even has a noticeable flavor or which dishes it would be great in. All I know is that it is expensive and has a good color.
I have thought about it. But I've been that flat out fencing and getting the property infrastructure sorted as well as the day job of magazine writing/photography, that I'm just going for the bigger easy wins lately! :) I'm actually finishing a short deadline story that was thrown to me by an editor now!Quote:
Originally Posted by JessicaChen
JChen, i think most saffron is grown in Spain where you have a climate that is so far removed from hat of Taranaki, warm dry summer. It might be quite a challenge growing on on the foot steps of Mt Egmont.
