Thread: Wallabies

Originally Posted by Maca49

67million? Really, that's a lot of money, how do they work that out

It means "The containment zone included Two Thumb Range, the Albury Range, the Kirkliston Range, Grampian Mountains, Hunter Hills, and Kakahu bush " is going to have have green rain.
I'm up in the North Island any one know any good DOC spots by Rotorua for wallaby? I'm curious as to what they taste like.

Originally Posted by Steve123

I'm curious as to what they taste like.

Think of an animal that eats grass for a living... any animal will do... well, they taste very much like that. Personally I think they taste better than a number of the more obvious species we eat on a regular basis. Our whole family enjoys a nice roasted Wallaby back wheel. You need to cook them slowly though as they're quite lean.

Originally Posted by Steve123

I'm curious as to what they taste like.

Lets put it this way, Ive been making the pilgrimage with a few mates to a friends farm near Albury for the last 5 years and getting better at shooting them every year. Others shoot this property so there are always wallaby carcasses lying around often with pig rooting beside them so the pigs dont seem to like them!.
We have found that the tail is the best bit, casseroled like neck chops but the meat on its own just tastes bland.

Originally Posted by Marty Henry

Lets put it this way, Ive been making the pilgrimage with a few mates to a friends farm near Albury for the last 5 years and getting better at shooting them every year. Others shoot this property so there are always wallaby carcasses lying around often with pig rooting beside them so the pigs dont seem to like them!.
We have found that the tail is the best bit, casseroled like neck chops but the meat on its own just tastes bland.

Females and younger ones meat cubed makes a great curry

Originally Posted by Marty Henry

We've found that the tail is the best bit, casseroled like neck chops but the meat on its own just tastes bland.

Tell me more, please Marty. How do you prepare the tail? Just peel it open and chop it through the joints? To be honest I'd never thought about casserole tails... I'm keen to give that a go. The bigger the tails the better, or is a young one the way to go?