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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Baked Swan with Orange Glaze
A nice and quick way to serve up swan – instead of just adding it to the salami and sausage pile – is to bake it in the oven with an orange glaze.
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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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The Wild Table: Hunt for the Elusive Wallaby
What gets you out of bed in the morning? What puts a smile on your face no matter what? What’s your motivation?
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Rakiura Wild-Food Degustation Day
Stewart Island trips can be hit and miss with the weather. Some of the best hunting can be had on those rainy days when the deer can’t hear your approach ...
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