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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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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