The firearm thread

**Mr Merde** · 10th October 2007, 14:22

Never taken a pig.

Never had the opportunity.

**deanohit** · 10th October 2007, 14:26

Real thrill to get a pig with dogs and a knife, heres one we got a few weeks ago while down my mums. Was only about 30-40lbs, so not much of a carry. Pretty young, but very tender and tasty.

**007XX** · 10th October 2007, 14:34

Originally Posted by deanohit

No, feel free to say what you want. With goats, we often only take the back steaks and legs, same with deer, but if we get a pig, we carry the whole fat bastard back as there is so much more meat on a pig. When I was rabbit and possum shooting, I always carried them all out, best dog tucker you can get. And like I said in my above post, anything you leave gets cleaned up by other wild pigs.

Cheers Buddy...I was bearing in mind that:

a) I'm certain Mr Merde has got WAY more experience in hunting than I
b) he was kind enough to offer help and an invite my way
c) I've never hunted in NZ, so I don't really know the rules

I don't mean any offence with my flat footed french ways, I swear!

**Wolf** · 10th October 2007, 14:35

So effectively you butcher in the field rather than lugging it all home and doing it there.

Not a lot left on an animal after you've taken back steaks and legs off - fuck all to eat on the ribs and (to me, anyway) the organs are inedible - hate liver, kidney, heart, intestines/stomach. Not a great fan on eating brains or tongue, either.

Problem with leaving the carcass, I feel, is that it could attract other pests.

**Wolf** · 10th October 2007, 14:39

Originally Posted by deanohit

Pretty young, but very tender and tasty.

shutup shutup shutup!

Generally can't stand pork - too greasy and tastes foul unless you hangi it or marinade it - but I suspect that is entirely due to the way commercial piggeries raise/feed the pigs. Wild pork tastes nothing like the comercial stuff. Very nice, love it (only had it once in my life.)

Venison has got to be one of my all-time favourite meats, tho'.

Edit: Belay that last statement. Venison IS my all-time favourite meat.

**scumdog** · 10th October 2007, 16:52

Originally Posted by 007XX

With Mr Merde's permission of course...But man, that would be really awesome to have a "Kber shooting weekend"!!!

So how many KBers are you planning on shooting??

:spudwhat:

**scumdog** · 10th October 2007, 16:55

Originally Posted by Wolf

So effectively you butcher in the field rather than lugging it all home and doing it there.

Not a lot left on an animal after you've taken back steaks and legs off - fuck all to eat on the ribs and (to me, anyway) the organs are inedible - hate liver, kidney, heart, intestines/stomach. Not a great fan on eating brains or tongue, either.

Problem with leaving the carcass, I feel, is that it could attract other pests.

Heart, liver, kidneys good for stew.

Venison & hare I put

**Wolf** · 10th October 2007, 17:03

Originally Posted by scumdog

Heart, liver, kidneys good for stew.

Eckkk! Can't even stand steak and kidney pie - kidney ruins the taste. Offal thing to do to good steak. Bloody offal.

Never tried hare, right with you on the venison. Quite like rabbit (providing the thing is properly gutted...)

Ewww.... what's that?
Tripe.
Stinks to high Heaven, what is it?
Offal.
Awful? It's fucking disgusting...

**scumdog** · 10th October 2007, 17:21

Originally Posted by Wolf

Never tried hare, right with you on the venison. Quite like rabbit (providing the thing is properly gutted...)

Hare? if I served you a hare cassarole you could easily be fooled it was venison.
Dark, rich meat - unlike rabbit

**doc** · 10th October 2007, 17:27

Originally Posted by Wolf

Eckkk! Can't even stand steak and kidney pie - kidney ruins the taste. Offal thing to do to good steak. Bloody offal.

Never tried hare, right with you on the venison. Quite like rabbit (providing the thing is properly gutted...)

Ewww.... what's that?
Tripe.
Stinks to high Heaven, what is it?
Offal.
Awful? It's fucking disgusting...

You should try a thin slice of fresh liver raw from vension you have just shot. Will change your opinion. I suppose Kina are of the menu too ?

**scumdog** · 10th October 2007, 17:36

Originally Posted by 007XX

No disrespect meant, but that seems wrong somehow. Where I come from, if we kill, we use everything.

I'll just shut up now, it's not my place to criticise.

I don't waste bugger-all.
Even the bits between the ribs I dry and turn into jerky. (biltong?)

**Wolf** · 10th October 2007, 18:21

Originally Posted by doc

You should try a thin slice of fresh liver raw from vension you have just shot. Will change your opinion.

Never tried it. Open to trying - only liver I've tried is cattle liver and not fresh killed. Well prepared to believe fresh venison liver is quite different.

Originally Posted by doc

I suppose Kina are of the menu too ?

Dunno about your menu but definitely off mine - that I have tried

**deanohit** · 10th October 2007, 20:57

Oh c'mon, the humble ol' kina's beautiful when fresh out of the sea. Dunno about raw venison liver though, but would try it. I don't mind hearts, but livers and kidneys I avoid.

**007XX** · 11th October 2007, 07:46

Originally Posted by scumdog

So how many KBers are you planning on shooting??

:spudwhat:

Now why would I want to do that??? You guys are all angels after all, aren't you?

Originally Posted by scumdog

I don't waste bugger-all.
Even the bits between the ribs I dry and turn into jerky. (biltong?)

Yes, back in New Caledonia, my uncle used to make the most wicked salami out of what Kiwis consider the "leftovers"...

And 007XY never used to eat offals until he met me and I showed him what french cooking can do...Boiling is not cooking

!