Chinese Five-Spice Mallard with Plum Sauce
Mallard takes on marinades well – in this recipe, we marinate it in Chinese five-spice before grilling.
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Maximising Game Meat Quality at Home – Part Three – Alternatives to Aging
The shot, recovery and field handling of meat must be considered before aging. As touched on in my article in the previous issue of NZRod&Rifle ...
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Maximising Game Meat Quality At Home – Part Two – Aging
You have your game home or back to a long-term camp, but still a few small details remain that can have a dramatic effect on the quality of the final product.
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Home Detention and a Full Larder – Part Two – Mushrooms and Ducks
Somewhere in the middle of April 2020, it was 5:30am and already ‘kind of twilight’ outside.
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Home Detention and a Full Larder
I’m pretty sure every hunter here knows what I mean by home detention; it feels a little like we’ve all been sent to our rooms to think about our actions.
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Foraged Field Mushrooms with Bacon, Bone Broth and White Wine
This Foraged Field Mushrooms with Bacon, Bone Broth and White Wine recipe contains wild mushrooms. You can simply use store-bought mushrooms for this recipe.
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DIY Dehydrated Food
I was telling a young gun how hard we had it ‘back in the day’. To get dehydrated food (dehy) and tubes of honey, you couldn’t just drive to Macpac.
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Eating the Boot – Part two
I want to discuss some of the other small game varieties (possum and rabbit) we have frolicking on our doorstep, so to speak, and what to do with them.
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Eating the Boot – Under-rated game meats
I recall asking someone about eating pukeko many moons ago. “Well”, he said, “I have a great recipe for that!” My ears hadn’t yet grown accustomed to the sarcasm this question would elicit many more times between then and now.
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Who Ate all the Pies?
Slow cooking is a great way to tackle the often-neglected meat cuts. On a fallow hunt, you’re typically taking the whole animal and can make the most of everything. I used the shanks and neck and trimmings off the ribs and flap; slow cooked, the tough tendons dissolve and the meat has a fall-apart texture.
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