Ageing Stags on the Hoof
Tremendous roars rattle through the trees. The sounds of brush and ground being trampling grows closer as the stag charges in.
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From Field to Plate
One of the most rewarding aspects of harvesting game animals is being able to provide tasty and healthy meat for myself and others.
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Camp Cook Back Steaks
While this recipe was made for tough old billy goat back steaks in British Colombia, it’s also great for tahr and chamois back steaks or tougher venison steak cuts.
Read MoreBarbeque Trimmings
An excellent way to utilise trimming of any meat – makes a tasty meal on its own or can be added to a shepherd’s pie or sandwiches.
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Chimichurri Venison
Add moisture and flavour to any whole steak cut with this chimichurri recipe. This is ideal for hind leg steak cuts such as topside, eye of round or even the silverside!
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Nose to Tail Whole Animal Butchery – Part 2
When thinking of a whole cut, my mind instantly jumps to station life; I can see the fat melting down around a lamb leg roast ...
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A Cut Above – Whole Animal Butchery – Part 1
Leg cuts from an old stag … or yearling back steaks – could you tell the difference?
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Bow Hunting – Get the Point?
Here’s how bow hunting can complement gun hunting to get the most of your hunting year and some helpful information to help you get started in bow hunting.
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Through the Looking Glass
Slowing at the final stages of the ridgetop approach with binos held by splayed fingers to my eyes, I quickly scanned the opposing faces of the large basin.
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Georgie’s First Stag and Lessons Learnt
The longing for a hunt was felt by Georgie, the station owner’s daughter, as well – Georgie worked alongside me when her school studies allowed.
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