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I watched Howie and co shooting Wallabys on the show the other week, and decided that looks like a bit of fun.
BUT. I am one who likes, if possible, to make better use of what I shoot other than just dog tucker. I think the guy on the show mentioned 1900 going to the petfood industry, and that was just one weekends worth. Seems a waste of potentially good meat to me.
Does anyone on here actually eat Wallaby meat? If so, whats the secret to success
Low and slow roast comes up fairly tasty. Incredibly lean meat, so it is at risk of drying out.
Also done the odd batch of steaks on the bbq, which came up alright, but the meat definitely smells like wallaby.
We haven't really bothered with it for a while as we've had a plentiful supply of fallow..
^^What he said - roast a leg for about 4 hours and it comes up nice and tender, keep it covered to stop it drying out.
Agreed. I wrap it in bacon and slow roast. Adds a little flavour and fat. Overdue for another trip to gather some back legs.
I only take meat if spotlighting on a cool night, or in the winter, so I can ensure its not going off by the time I get it back to the chillibin. Makes good sausages, salami and reasonable nice cubed into curries. But summer hunting just to control numbers, I leave them on the hill for the hawks.
Sounds like I need to get myself a Tegine , which will do goat meat nicely too.
Wonder if goat jerky is any good?
Sounds like a game played by perverts :wtfsmilie:Quote:
Originally Posted by Gibo
Ha ha f#ck ya!Quote:
Originally Posted by Pengy
Mate whips the back steaks off n uses the meat for curry. They must like it cos they went away with a couple of chillie bins full!
Roo is in plenty of resturants in aussie, surely theseare just the little brother? Boutique food industry?
Just need to rename it with a Kiwi sounding twist, and bingo !
no its fucking terrible. will never be doing that againQuote:
Originally Posted by Gibo
New name;
"Jumping bush-kiwi"
Ask a Japanese what they call possum...
My SA mate made biltong out of a goat he shot and it was pretty goodQuote:
Originally Posted by Gibo
He got you fair and square Gibo.Quote:
Originally Posted by Gibo
Yip no comeback at all :DQuote:
Originally Posted by Rushy
I know you are on solar and battery power but a slow cooker uses virtually nothing power wise.Quote:
Originally Posted by Pengy
As you know Pengy im heading for a 3 day hunting trip down south near waimate in a couple of weeks. if it all works out i try bring some wallby meat back with me:thumbsup:
'Kiwi bear'Quote:
Originally Posted by SiB
After seeing how many worms they have in the gut, I wouldn't be eating them.
In fact wobblys could be changed to wormys :o
I don't plan on eating the guts ;)
Just don't open the gut
I've eaten heaps in my younger day when I could be bothered picking them up
but yip the worms do put you off
The back steaks sliced and fast fried are as good as any , just not as big.
Last ones we sliced to check for worms open had no worms at all.
the tails!
cut the socket out at the hip and get the meat around the hip joint, skin and break up same as ox tail.
coat in flour then fry in a heavy pan on a medium heat till brown on all sides.
a cup or 2 of red wine into the pan and stir to lift all the flavour that is stuck to the bottom of the pan then dump it into the slow cooker or heavy stew pot. a tin or 2 of diced tomatos, couple carrots and onions cut into chunks.
2 or 3 cups of beef stock. stir the lot thru.
low heat, just simmering.
with a couple hours to go chuck in some spuds, yams punkin etc.
half an hr to go, a zucinni or corjets what ever they are called here.... diced into same size chunks and into the pot
best served with fresh bread but i cheat as we have a bread maker.
you blokes are missing out!