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It is. I gave 2 back legs and 10kgs of mince away from those 2 deer we got a couple of weeks ago. And from the little goat I shot 3 weeks ago gave away the back legs and made up a big curry to take to friends with everything else bar the loins and fillets. Goat gone; but replaced yesterday..... ;-)Quote:
Originally Posted by Coote
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I give away meat too. Some folks give feedback, but I don't hear anything back from others. I get the occasional deer, but mostly it has been pigs, possums and goats. I often cut up the 2nd grade meat and boil up these chunks for people's pets.
The goat above today.... All the goats are in beautiful condition at the moment. Mind you, they tend to be in good nick in the valley I hunt. The shoulders will be used for curry tomorrow night
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Nice tidy skinning job.:thumbsup:
punched more than knived by the looks of it...very tidy job indeed.
if you put a small slit/cut up by rib cage and poke end of forelegs through it it does two things...helps to spread cavity open and makes your forequarter roast compact enough to fit in Mums meat dish,also makes it slide into bag easier to keep flies off,without forelegs sticking out.
Yup; punched. It's in the fridge now. I tightly wrap it in sheets and held in place with clothes pegs and hung the night in a tree (skin on). It's like my meat safe. One of the joys of being a qualified butcher is that it's easier to do it all yourself :)
If you punch it off from the back through to the front and incision you leave all the belly skin (aka bark) on the carcass. The trick is to get behind the bark from the legs down the back and punch towards the belly
One shoulder is now in the crockpot for curry....
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That looks like a nice proper homemade spice paste, way better than the jars of tasteless bland premade sauce crap at the supermarket.
@JessicaChen The homemade spice mix makes it completely different. When my mum was ill in Middlemore Hospital we had a goat curry at a local Fiji Indian takeaway; it was absolutely delicious! I've tried to replicate it, and gotta say; it's pretty close now. The major difference is probably that they used meat on the bone. So I now cut through a few legbones and throw them in too. Also; using mutton masala mix from the local Indian greengrocer/spice shop makes a difference too. The little boxes og supermarket garam masala are crap.
I only do a curry once a week or 10-days and take it to friends for a regular curry night. I always get fed up when you mention goat meat to hunters and they always say "It makes a good curry"..... When there is so much else that can be done with it. It's so limiting to think that it's only good for a curry
I do rendang curry most of the time for goat (being half malaysian chinese does that) but there are plenty of other great dishes. Sup Kambing (goat soup) is also great and also utilizes the bones https://en.wikipedia.org/wiki/Sup_kambing. Also nice in a spicy korean stew.Quote:
Originally Posted by bumblefoot
Tenderloin and backstrap is good for almost anything (and just eaten on its own) as they dont need to be cooked as long. Might try some in a chinese style stir fried noodle next time I get another goat. Also after seeing your excellent job skinning that goat I feel like becoming an intern at a butchery just to learn from the best.
I often do the spare ribs. Put the seasoned ribs in the crockpot on low just before going to sleep. Just before lunch brush them with a 50/50 soy sauce, chilli sauce and grill them in the oven for about 15-minutes. Even had an ex-vegan (but still partial vegetarian) go back for seconds!
I often brown the legs or shoulders and then slow cook them in the crockpot. Next day I use the cooking liquor as the stock base for soup :)
Shit that looks good. Do you follow a recipe or just wing it?Quote:
Originally Posted by bumblefoot
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I basically use this recipe
https://www.nzherald.co.nz/eatwell/r...QVXQKDIBXTPMY/
Slow cooked wild goat shoulder, seasoned with salt and pepper, sumac, cinnamon stick, star anise, cumin and coriander seed and bay leaves. Slow cooking on top of a bed of leeks and onions.
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I'm sure I can smell that from here.Quote:
Originally Posted by bumblefoot
Grandpamac.
Might have to give it a crackQuote:
Originally Posted by bumblefoot
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The beginning of another wild rabbit pie!
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What do you put in your rabbit pie?
Ive been eating rabbits + their hearts/livers for the last two weeks. Havent needed to buy any chicken which is great. Been watching some youtube videos by clay tall stories and his rabbit pies and rabbit cream sauces had me drooling.
https://www.youtube.com/watch?v=sPXd-zWmVPA
https://www.youtube.com/watch?v=uQgFSPPaKNw
Long videos but not bad to relax to when there is nothing else to do.
This quick video by gordon ramsay has TERRIBLE video movement but the dish is delicious.
https://www.youtube.com/watch?v=dMbl-30B5FQ
@JessicaChen I use the slow cooker recipe above to cook the rabbit and then shred it when cooked. I use some of the cooking liquor thickened with cornflour for gravy. I usually fry up some mushrooms to put in the pie and also put some halved cherry tomatoes (not pre-cooked) into the pie too. But really; whatever I have hanging about. I usually put a leek and onions in the slow cooker when I cook the rabbit so use that in the gravy too.
The cherry tomatoes are a game changer. Not trying to sound all Masterchef w$nky, but.... the hit of acidity in the pie is primo!
That sounds great. Ive got some cherry tomato plants still trying their best to produce fruit, so I will likely try your style soon. Mushrooms are also always a must have.
The next step towards a wild rabbit pie... I'll make it up tomorrow. The stock is flavoured with bay leaves, thyme, Worstershire sauce, cinnamon stick, garlic, ginger, ground cloves and a star anise pod. Being cooked on a bed of onions and leeks
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Wild rabbit, bacon, mushroom, leek, onion, cherry tomato and chickweed pie at my mate's place tonight. I shot the rabbit from their property.
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Went for a spur if the moment hunt this arvo and shot a horse of a goat. What a big bugger to drag out! Bloody near killed me ha ha. About 5-years old I'd say. Fat as mud, and really stocky. Was a pain in the proverbial to drag the 1/2km out of the bush. Especially down and up the stream and through the blackberry! And; it wasn't the biggest bodied one there. Again; I only took the one; so I could use everything. A ton of mince there! And one less wild goat to eat the native bush...
The meat will be minced, the skin will be weed mat and fertiliser around my fruit trees, the bones and feet will be for dogs, the liver, heart and kidneys will be for Rowdy, as will some of the mince. I saved the lungs to feed the eels. Waste not, want not.... Oh; and there is a big boar hanging out around the gully, so may go for a nosey again.....
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Those are 120-litre bins behind for size reference
That veranda roof is handy
@Coote Especially when it's teeming down. Usually it would have gone under the horse chestnut tree.
I use it as a burglar warning. Hang a sign on it saying "This is the last burglar who tried to break in".... It's wrapped in a sheet now so more convincing ..... ;)
i used to have a sign on the front door " tonight's burglar is tomorrows dogshit"
might have to get another one made up
mine on the gate says 'bugger the dog - beware of the 12 gauge'
2 legs from that big billy in the fridge and a bucket load of meat for mincing. Took a couple of fillets to my friend's place for a taste test. Too gamey and it will be mince for my cat. It was lovely tasting and tender!!!!
I think the key is to not take them during the rutting season; which is just common sense. Also; I always have a bucket of soapy water and a bucket of plain water to keep hands scrupulously clean when skinning every animal. It keeps the meat clean, and prevents any chance of transferring any hair/scent/dirt etc to the meat.
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You are fortunate to have such a great resource nearby.
I'm amazed how good these older billies are! I think they get a bad reputation due to people smelling p%ssed up rutting billies and skinning them and transferring the smell to the meat. These ones are all in good nick and on good tucker though.Quote:
Originally Posted by Coote
I have permission to hunt on a narrow strip of land that reaches the skyline at the top of our valley. Most days I scan the area with my binoculars to look for the tell-tale white patches in the scrub that indicates that the local mob of (maybe nine) goats are in the 'permitted' zone. Haven't seen them there for ages. But I'm ready. Hopefully I will get some meat that looks as nice as the stuff in your photo.... if not, the family dog will get all that I carry home.
A new garden going into the old duck enclosure; that was always going to be a berry cage. The ducks were in there for over 12 months so the nitrogen levels will be through the roof.
The idea is to plant it up with leafy green veges for quite some time to suck as much up as possible. Cardboard down over the bare earth to suppress any weeds and straw on top. I'd prefer to use compost; but when breaking in a new garden straw is cheaper.
Straw can harbour slugs, whereas compost doesn't, but I don't want to add more fertility and hopefully the carbon from the straw will help with the nitrogen.
I'll make "pockets" in the straw, pierce the cardboard with a knife to allow the plant roots to penetrate the cardboard at the bottom of the pocket, fill the pocket with potting mix and plant the vege seedling
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Greetings Bumblefoot,Quote:
Originally Posted by bumblefoot
In the 1970's I planted cabbages in the floor of what had been an old chook house. From distant memory they were OS cross or Jubilee Hybrid. They were the largest I have ever grown. Our family of four scarcely put a dent in them so the balance were spread around the neighborhood.
Regards Grandpamac.
i just planted 10 broccoli plants, needless to say the mrs and her family will be the ones eating them !!
remember the golden rule " if its green its mean"
Roast goat, leek, onion, garlic, ginger, Jerusalem artichoke, mushroom, spinach, capsicum and tomato soup for lunch... I used the leftover slow cooker liquor for the base of the soup; it packs tons of flavour!
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Anyone have any experience keeping ducks in the vege garden? About to move into a new place with a massive vege garden and I’ve read that keeping ducks in near the veges keeps the snails and catterpillars off them?
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I think it depends how resilient your garden is. I've heard the same as you about ducks in the vege patch; but my ducks were beside the veges. I gave them greens each day; but they still reached between the wooden fence slats to eat all the veges. I had to put some mesh on the fence. They use them a lot in Asia; but it mostly seems in rice paddies or forest gardens,
