Why do we hunt?
Recently an old friend found me on facebook. The last time I had seen her was when I was a teenager. It had been around 16 years. All went well … Continue reading
Packaging the spoils
At Gourmet Hunters we like to look after our spoils from the moment the animal or fish hits the deck. Whether its icing down fish quickly in a salty slurry … Continue reading
Wild Rabbit Pie
by Veronica Taffs (Taffsy’s Mum) Ingredients 2 rabbits (skinned, gutted, cleaned and jointed ) 2 litres chicken stock 1 stick celery chopped 1 carrot diced 1 onion sliced Zest of … Continue reading
Slash Venison
Seriously this is one to try guys! It was a hit with the guest we had over. Easy to make and a taste sensation. Ingredients 3 tbs chopped Parsely 3 … Continue reading
Smoking some new species.
Fresh fish just off the smoker. I shot both yesterday morning with a mate. One is a Bonito. The other is a Luderick (Parore for the Kiwi’s). The Luderick is … Continue reading
Venison, Guiness and Mushroom Pies
by Alex Taffs Ingredients 1 kg diced venison 3 sliced onions 4 crushed cloves garlic oil 1 – 2 heaped table spoons plain flour 400ml Guinness (can) 2 cups beef … Continue reading
The Seasons first meat
In NSW we have a season for Red,Wapiti and Fallow deer. It opens on march the 1st. This is a great time of year to chase these three species. The … Continue reading
catch it, clean it, cook it 