Thread: Getting back to living off the land.....

Originally Posted by bumblefoot

@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.
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

Originally Posted by bumblefoot

One shoulder is now in the crockpot for curry....

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Shit that looks good. Do you follow a recipe or just wing it?


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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.

Originally Posted by bumblefoot

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.
Grandpamac.

Originally Posted by bumblefoot

I basically use this recipe

https://www.nzherald.co.nz/eatwell/r...QVXQKDIBXTPMY/

Might have to give it a crack


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The beginning of another wild rabbit pie!

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

Wild rabbit, bacon, mushroom, leek, onion, cherry tomato and chickweed pie at my mate's place tonight. I shot the rabbit from their property.

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.....


Those are 120-litre bins behind for size reference