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Yesterday I managed to grab an hour spare to take out my .222 for a shot near Twizel. Found this fella-first kill with the rifle (even though I have had it for a while) and quite satisfying.
Attachment 56996
Rifle is a Tikka m55. I have never experienced any other rifle to feel as this one does in hand or shoulder.
Cheers Jem.
Nice :thumbsup:
Fine rifle
great stuff mate, nice looking rig, must get over the hill as I ve never shot one of those little kangaroo's yet, looks like fun.
Nice shooting , those South Island Wallabies are a lot bigger than our North Island cousins.
Just wait until next year @viper . They're coming down to see youQuote:
Originally Posted by viper
Thanks @jakewire, its a bit of a favourite of mine.
Are they the same variety, I know there's different ones, did the Rotorua ones originate from original liberation on Kawau Is?
The south ones are bennets wallaby which is one of the bigger ones,
Kawaus ones were a different species and much smaller. When i was growing up our neighbors brother managed motatapu island for lands and survey, there were wallaby there for a while too. The ultimate irony is that they repatriated some of the kawau ones as they were endangered in oz.
Did you eat it?
I'm told wallaby tastes pretty good. Can anyone confirm
Yep I enjoyed mine... that was in Aussie though.Quote:
Originally Posted by Tommy
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@TommyQuote:
Originally Posted by Tommy
I can confirm this statement is incorrect.
Wallaby does not taste pretty good............. The fact is it's bloody delicious. :P
Especially the back steaks and tail meat.
Cheers
Pete
I wonder if the meat varies much between the various subspecies. Only one way to find out: BBQ science.Quote:
Originally Posted by Feral
The tail meat eh? Interesting! Do you lop it off and skin like a banana? Or fillet and fry? Is there much fat on the tail?Quote:
Originally Posted by P38
If I remember rightly the backsteaks aren't really backsteaks given the shape of the vertebrae... three pronged spine kind of deal makes it a waste of effort.
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Your onto it! :thumbsup:Quote:
Originally Posted by Tommy
Let us know how you get on.
Cheers
Pete
Back wheels in a roasting dish:thumbsup:
Don't be tempted to try the noodles you see in the gut
Sounds like it would lend itself to triangular chops?Quote:
Originally Posted by Feral
I have shot some Roos over in Aussie and when I talked about taking the meat back they said it was no good as it was usually full of worms. Only time I ate it was at a restaurant. Very dark meat and very lean. Nice enough.
@Cleari meats packaged in the freezer currently. I was thinking about mincing as a way to introduce the rest of the family to it first up, but we'll see. Giving we've just bought a new house soon to move into with a built in BBQ area, they'll probably go on the hot plate in steaks and at least I will enjoy them.
Cheers Jem.
Research them in the same way Japanese people research whales - with a little wasabi and soy sauce.Quote:
Originally Posted by Tommy
I don't know if they still do but many years ago when I lived in Auckland Kangaroo meat was imported. I used to buy it regularly. It had great flavor and I remember it been super lean, you had to add a little oil as there was no fat.
makes good sausages, salamis and curries for me. Kids don't like the taste of it, so i get the butcher to make sausages up with more pork, but the strew cuts for curries is fine.
Slitting the knee joint and looking in the joint fluid was how I was taught. If there was a worm in there then we left em in the paddock.Quote:
Originally Posted by Cleari
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