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

"dirty womans fleas" ....yeah nah never had need to find out myself....might make you smell tad fresher all the same.

Having a living off the land kind of day today. Slow cooked venison neckchops are on the old Lady Kitchener fire place outside. Bit hot for cooking inside at the moment. Some of Lake Taupo's finest are in the smoker with some Kanuka being used as the smoking agent. This should keep me busy all day long.

Very nice. Is that fat I see on a neck chop?

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 !

Greetings All,
I was runnaging through my old photo's over the last few days and found the following.

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?

Originally Posted by Coote

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.
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

grandpamac.....are you sure they arent woolie pigs??? the hind quarters look bigger than most goats,might have had a muttonish flavour perhaps???

Originally Posted by Micky Duck

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,
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.

Originally Posted by Coote

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.

@Coote That's one of the reasons why I started the thread

Originally Posted by bumblefoot

@Coote That's one of the reasons why I started the thread

That looks delicious. you got me hankering for liver fry .... . Off to order some

Stir fried wild goat liver. Using onions, salt, pepper, dark soy sauce, oyster sauce, garlic, ginger and Sichuan pepper