https://www.stuff.co.nz/business/far...a-year-by-2027
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“14000 square kilometres”...far out. It’s not like the region has copious grass to feed the desired stock animals, let alone these little buggers
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67million? Really, that's a lot of money, how do they work that out
Well,..it works like this,....they throw out a huge number to get your attention .....to make you read the article to justify the study etc......now if you read the article,it’s done it’s job....
Quote:
Originally Posted by Maca49
Read the comments at the bottom that people have posted. Some people have no idea do they?
Yup.....you mean rabble like this....
Quote ....leading Authority.....I am shocked and distraught that - once again - the incompetence and negligence of these types of operations has allowed this situation to occur. Lets hope that this time the problem does not migrate to the north island. I do not want my tax money wasted on fixing these avoidable problems.
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.Quote:
Originally Posted by Maca49
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.
for deer and wallabies the doc office recommended that we try te kopia reserve. the big lakes okataina and tarawera are closed til the end of january but the others are open still.
He pretty much said that any of the lakes will have some hopping around.
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.Quote:
Originally Posted by Steve123
+1 a pre 'toby shoot' in kurow end of winter....?Quote:
Originally Posted by berg243
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!.Quote:
Originally Posted by Steve123
We have found that the tail is the best bit, casseroled like neck chops but the meat on its own just tastes bland.
Could be a late summer hunt in Okataina then.Quote:
Originally Posted by Russian 22.
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The janitor and I will be keen to tag along if you like depending on the daysQuote:
Originally Posted by Steve123
Females and younger ones meat cubed makes a great curryQuote:
Originally Posted by Marty Henry
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?Quote:
Originally Posted by Marty Henry
planenutz find oxtail stew recipe and go from there yes skinning is easy knife slit down one side then pull it/peel it back. slice through joints and go from there....meat is delicious and all the tendons break down to the most rich gelatine you have ever seen (whats left in pot wont fall out the next morning)....
part of the issue with wallaby control is cockies who wont allow you access to shoot them...even if you are known as reliable person....it only takes a few with the no shooting attitude to create a breeding ground that keeps spreading.
young wallaby very bland and big wallaby has more meat...as for the worms...DONT GUTSHOOT IT and you wont even know....no different to any other animal living in same country eating same tucker.
Yep no worms in the tail, the issue of farmers denying access is always going to be there thanks to the odd idiot stuffing things up. As north islanders we really enjoy our "wallaby walloping weeks" the country is so different to what we usually hunt, and then we may spend a few days looking for chammy and tahr.
Roast wallaby back leg is brilliant. Wrap in bacon add a bit of fat and 'smokiness'. Cook slow and you'll be lucky to still have the makers mark on the underside of the plates. Back steaks very much like venison back steaks.
Making the headlines again https://www.stuff.co.nz/timaru-heral...out-of-control
when I did the Easter bunny hunt in Alex years ago, a couple of guys in the group would take a few extra days off and did Waimate for wallabies for a few nights. One of them would always take the back wheels off. If you couldn't eat it yourself it would go for dog tucker on anything he shot.
As such I tried some roast wallaby he cooked one day. I thought it was somewhere between beef and lamb but hard to pick.
Agree it could've been on the bland side as it definitely wasn't strong or gamey. I'd eat it again.